How long food really lasts in the refrigerator, freezer, and pantry. This practical guide helps you reduce waste, avoid foodborne illness, and save money.
The refrigerator slows bacterial growth but does not stop it. These are the recommended maximum storage times at a refrigerator temperature of 40°F (4°C) or below.
| Food | Fridge Time |
|---|---|
| Fresh eggs (in shell) | 3-5 weeks |
| Raw chicken & turkey | 1-2 days |
| Raw beef, pork, lamb | 3-5 days |
| Cooked meat & poultry | 3-4 days |
| Fresh fish & shellfish | 1-2 days |
| Bacon | 7 days |
| Lunch meat (opened) | 3-5 days |
| Milk (opened) | 5-7 days |
| Yogurt | 1-3 weeks |
| Hard cheese | 3-4 weeks (opened) |
| Soft cheese (opened) | 1-2 weeks |
| Butter | 1-3 months |
| Fresh berries | 2-3 days |
| Leafy greens | 3-7 days |
| Apples | 4-6 weeks |
| Leftovers (cooked) | 3-4 days |
| Hummus & dips | 3-7 days |
Freezing at 0°F (-18°C) stops bacterial growth, but food quality gradually declines over time due to freezer burn and texture changes.
| Food | Freezer Time |
|---|---|
| Raw chicken (whole) | 12 months |
| Raw chicken (pieces) | 9 months |
| Raw beef, pork, lamb | 4-12 months |
| Cooked meat & leftovers | 2-3 months |
| Fresh fish (lean) | 6 months |
| Fresh fish (fatty) | 3 months |
| Bread & rolls | 3-6 months |
| Vegetables (blanched) | 8-12 months |
| Berries & fruit | 8-12 months |
| Ice cream | 2-4 months |
| Butter | 6-9 months |
| Homemade soup & stew | 2-3 months |
Items stored at room temperature in a cool, dark, dry place. Keep away from heat sources and direct sunlight.
| Food | Pantry Time |
|---|---|
| Canned goods | 1-5 years (check label) |
| Pasta (dry) | 1-2 years |
| Rice (white) | 2 years |
| Rice (brown) | 3-6 months (goes rancid) |
| Flour (white) | 6-8 months |
| Honey | Indefinitely (it does not spoil) |
| Sugar | 2 years+ |
| Salt | Indefinitely |
| Oils (vegetable, olive) | 6-12 months (opened) |
| Dried herbs & spices | 1-3 years (lose potency) |
| Peanut butter (opened) | 3 months |
| Oats | 6-12 months |
| Coffee (ground, opened) | 2 weeks - 2 months |
Food date labels can be confusing. Here is what the common ones actually mean:
| Label | Meaning |
|---|---|
| "Sell by" | Tells the store how long to display the product. It is not a safety date — food is usually fine for a while after this date. |
| "Best by" / "Best before" | Indicates when the product is at peak quality and flavor, not when it becomes unsafe. Food is often fine after this date. |
| "Use by" | The last date recommended for using the product at peak quality. For highly perishable foods, this is the most important date to follow. |
| Freeze by | The date by which you should freeze the product to maintain quality. |
In many places, "sell by" and "best by" dates are quality indicators rather than safety cutoffs. Trust your senses — check for off smells, mold, sliminess, or unusual textures.
Usually yes. "Best by" is a quality indicator, not a safety date. Food past its "best by" date is often still safe and edible, though it may have lost some freshness or flavor. Use your senses to judge.
If food was thawed in the refrigerator and still cold, you can safely refreeze it, though quality may suffer. Never refreeze food that was thawed at room temperature or left out for more than 2 hours.
Brown rice retains its bran and germ, which contain natural oils that can go rancid over time. White rice has these removed, so it keeps much longer.
Trust your senses: look for mold, discoloration, or sliminess; smell for sour, rancid, or off odors; and check texture for unusual stickiness or mushiness. When in doubt, throw it out.