Refrigerator food safety guidelines
Keeping foods stored safely and according to guidelines can help prevent many food borne illnesses.
The refrigerator/freezer is one appliance most people turn to for keeping foods fresh. However, it's important to know that food is not impervious to spoilage even inside of a refrigerator or when frozen.
The United States Department of Agriculture Food Safety and Inspection Service offers these guidelines for storing food safely.
|Raw eggs in shell||3 to 5 weeks||Do not freeze in shell|
|Egg, chicken, ham, tuna|
|and macaroni salads||3 to 5 days||Does not freeze well|
|Opened hot dogs||1 week||1 to 2 months|
|Opened lunch meat||3 to 5 days||1 to 2 months|
|Unopened lunch meat||2 weeks||1 to 2 months|
|Bacon||7 days||1 month|
|Sausage, raw||1 to 2 days||1 to 2 months|
|Ground meats||1 to 2 days||1 to 2 months|
|Steaks, fresh||3 to 5 days||6 to 12 months|
|Chops, fresh||3 to 5 days||4 to 6 months|
|Roasts, fresh||3 to 5 days||4 to 12 months|
|Chicken or turkey, whole||1 to 2 days||1 year|
|Chicken or turkey, pieces||1 to 2 days||9 months|
|Vegetable or meat stews|
|and soups||3 to 4 days||2 to 3 months|
|Leftover meat/poultry||3 to 4 days||2 to 6 months|
|Leftover chicken nuggets||3 to 4 days||1 to 3 months|
|Leftover pizza||3 to 4 days||1 to 2 months|