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How Long Does Food Last in the Fridge?
A complete food storage chart based on USDA guidelines. Times assume continuous refrigeration at 40°F or below, freezer at 0°F. When in doubt, throw it out.
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Source note: Storage times below are based on US Department of Agriculture (USDA) guidelines published at FoodSafety.gov / FSIS.usda.gov. These are conservative safety estimates, not strict expiration cliffs. Use your senses (smell, appearance, texture) as the final check.
Meat + poultry
| Food | Fridge | Freezer |
|---|
| Raw chicken / turkey (whole) | 1–2 days | ~12 months |
| Raw chicken / turkey (parts) | 1–2 days | ~9 months |
| Raw ground meat (beef, pork, chicken, turkey) | 1–2 days | 3–4 months |
| Raw beef / pork steaks + chops | 3–5 days | 4–12 months |
| Raw beef / pork roasts | 3–5 days | 4–12 months |
| Bacon (sealed package) | 2 weeks | 1 month |
| Bacon (opened) | 7 days | 1 month |
| Hot dogs (sealed) | 2 weeks | 1–2 months |
| Hot dogs (opened) | 1 week | 1–2 months |
| Lunch meat / deli (sealed) | 2 weeks | 1–2 months |
| Lunch meat / deli (opened) | 3–5 days | 1–2 months |
| Cooked meat (any kind) | 3–4 days | 2–3 months |
| Cooked chicken / turkey | 3–4 days | 2–6 months |
Seafood
| Food | Fridge | Freezer |
|---|
| Raw fish (lean — cod, flounder, tilapia) | 1–2 days | 6–8 months |
| Raw fish (fatty — salmon, tuna) | 1–2 days | 2–3 months |
| Raw shellfish (shrimp, scallops) | 1–2 days | 3–6 months |
| Cooked fish / shellfish | 3–4 days | 3 months |
| Smoked salmon / lox (sealed) | 2 weeks | 2 months |
| Smoked salmon / lox (opened) | 5–7 days | 2 months |
Dairy + eggs
| Food | Fridge | Freezer |
|---|
| Milk (sealed) | 1 week past sell-by | 3 months (texture changes) |
| Milk (opened) | 7 days | 3 months |
| Heavy cream | 10 days | 2 months |
| Half + half | 10 days | 3 months |
| Yogurt | 1–2 weeks past sell-by | 1–2 months |
| Cottage cheese | 1 week past sell-by | Don't freeze |
| Hard cheese (cheddar, parmesan, Swiss) | 3–4 weeks (opened) | 6 months |
| Soft cheese (brie, ricotta, mozzarella) | 1 week (opened) | 6 months |
| Cream cheese | 2 weeks (opened) | 2 months |
| Butter | 1–2 months | 6–9 months |
| Eggs (in shell) | 3–5 weeks | Don't freeze in shell |
| Hard-boiled eggs | 1 week | Don't freeze |
Produce
| Food | Fridge | Freezer (blanched/prepped) |
|---|
| Berries (strawberries, blueberries, raspberries) | 3–7 days | 10–12 months |
| Apples | 4–6 weeks | 10–12 months (sliced) |
| Citrus (oranges, lemons, limes) | 3–4 weeks | 3–4 months (juiced) |
| Grapes | 1–2 weeks | 10–12 months |
| Bananas (counter) | 2–7 days at room temp | 3–6 months (peeled) |
| Lettuce / leafy greens | 1 week | Don't freeze (wilts) |
| Spinach | 5–7 days | 10–12 months (blanched) |
| Carrots (whole) | 3–4 weeks | 10–12 months |
| Broccoli / cauliflower | 3–5 days | 10–12 months (blanched) |
| Bell peppers | 1–2 weeks | 6–8 months |
| Tomatoes | 1 week (room temp better) | 2 months (cooked/pureed) |
| Cucumbers | 1 week | Don't freeze |
| Onions (whole, dry) | 1–2 months (pantry) | 10–12 months (chopped) |
| Garlic | 3–5 months (pantry) | 10–12 months |
| Mushrooms | 4–7 days | 10–12 months (cooked) |
| Avocados (ripe) | 3–5 days | 4–5 months (mashed) |
Pantry + dry goods
| Food | Pantry | Notes |
|---|
| Dried pasta | 1–2 years | Will last longer but quality degrades |
| Rice (white) | 4–5 years | Brown rice: 6 months due to oils |
| Flour (all-purpose) | 6–8 months | Whole wheat: 3 months |
| Sugar (granulated) | Indefinite | Keep dry |
| Canned goods (tomatoes, beans) | 1–4 years | Acidic foods on shorter end |
| Honey | Indefinite | May crystallize — still safe |
| Cooking oil | 6–12 months | Olive oil: 18–24 months sealed |
| Spices (ground) | 2–3 years | Lose potency, not safety |
| Spices (whole) | 3–4 years | Lose potency, not safety |
| Coffee (whole bean, sealed) | 6–12 months | Best within 2 weeks of roast for flavor |
| Coffee (ground, sealed) | 3–5 months | Faster oxidation than whole bean |
Leftovers + cooked food
| Food | Fridge | Freezer |
|---|
| Cooked rice / pasta / grains | 3–4 days | 1–2 months |
| Cooked vegetables | 3–7 days | 10–12 months (most) |
| Soup / stew / chili | 3–4 days | 2–3 months |
| Pizza (cooked) | 3–4 days | 1–2 months |
| Casseroles | 3–4 days | 2–3 months |
| Cooked beans / lentils | 3–4 days | 1–2 months |
| Hummus / dips (opened) | 5–7 days | 3 months |
| Bread (room temp) | 5–7 days | 3 months |
Common mistakes that shorten food life
- Storing food on the fridge door. The door is the warmest part of the fridge — use it for condiments only. Milk, eggs, leftovers go on shelves.
- Loose containers. Air = oxidation = faster spoilage. Use airtight glass or sealed bags for everything you'll keep more than 24 hours.
- Letting food cool on the counter. The "2-hour rule" — food at room temperature for more than 2 hours is in the bacterial growth zone. Refrigerate quickly.
- Overcrowding the fridge. Cold air needs to circulate. Stuffed fridges have warm spots.
- Not labeling leftovers with date. "Was that Tuesday or last Tuesday?" Use a marker on the container or a tracker app.
What FreshTrack does
You don't need to memorize this chart. FreshTrack lets you log items as you put them away — name, location (fridge/freezer/pantry), expiration — and notifies you before things go bad.
- Fast manual entry (under 10 seconds per item)
- Push notifications before items expire
- All data on-device, no account, no tracking
- $4.99 one-time, no subscription
FAQ
Are sell-by dates safety dates?No — for almost all packaged food in the US, sell-by/use-by/best-by are quality indicators set by the manufacturer, not federal safety regulations. Infant formula is the one exception (federally regulated).
Can I eat food past the printed date?Usually yes if stored properly and there are no signs of spoilage. Use your senses. When in doubt, throw it out — but don't reflexively trash food just because of a printed date.
What's the danger zone?40°F to 140°F. Food in this range for more than 2 hours (1 hour if above 90°F) is at risk for bacterial growth.
Does freezing kill bacteria?Freezing pauses bacterial growth but doesn't kill bacteria. When food thaws, any bacteria present will resume growth — which is why you should always cook thawed meat thoroughly.
How long can I refreeze food?USDA: food thawed in the refrigerator can be safely refrozen without cooking, though quality may decline. Food thawed at room temperature should be cooked before refreezing.
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