Extension > Food > Food Safety > Preserving and preparing > Storage > Storage times for refrigerated foods
Storage times for refrigerated foods
Ground Meat, Ground Poultry, |
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| Ground beef, turkey, veal, pork, lamb | 1-2 days |
| Stew meats | 1-2 days |
Fresh Meat (Beef, Veal, Lamb, and Pork) |
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| Steaks, chops, roasts | 3-5 days |
| Variety meats (Tongue, kidneys, liver, heart, chitterlings) | 1-2 days |
Fresh Poultry |
|
| Chicken or turkey, whole | 1-2 days |
| Chicken or turkey, parts | 1-2 days |
| Giblets | 1-2 days |
Bacon and Sausage |
|
| Bacon | 7 days |
| Sausage, raw from meat or poultry | 1-2 days |
| Smoked breakfast links, patties | 7 days |
| Summer sausage labeled “Keep Refrigerated” | Unopened, 3 months; opened, 3 weeks |
| Hard sausage (such as Pepperoni) | 2-3 weeks |
Ham, Corned Beef |
|
| Ham, canned, labeled “Keep Refrigerated” | Unopened, 6-9 months; opened, 3-5 days |
| Ham, fully cooked, whole | 7 days |
| Ham, fully cooked, half | 3-5 days |
| Ham, fully cooked, slices | 3-4 days |
| Corned beef in pouch with pickling juices | 5-7 days |
Hot Dogs and Luncheon Meats |
|
| Hot dogs | Unopened package, 2 weeks; Opened package, 1 week |
| Luncheon meats | Unopened package, 2 weeks; Opened package, 3-5 days |
Deli and Vacuum-Packed Products |
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| Store-prepared (or homemade) egg, chicken, tuna, ham, and macaroni salads | 3-5 days |
| Pre-stuffed pork, lamb chops, and chicken breasts | 1 day |
| Store-cooked dinners and entrees | 3-4 days |
| Commercial brand vacuum-packed dinners with/USDA seal, unopened |
2 weeks |
Cooked Meat, Poultry, and Fish Leftovers |
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| Pieces and cooked casseroles | 3-4 days |
Gravy and broth, patties, and nuggets |
3-4 days |
Soups and Stews |
3-4 days |
Fresh Fish and Shellfish |
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| Fresh fish and shellfish | 1-2 days |
Eggs |
|
| Fresh, in shell | 3-5 weeks |
| Raw yolks, whites | 2-4 days |
| Hard-cooked | 1 week |
| Liquid pasteurized eggs, egg substitutes | Unopened, 10 days; Opened, 3 days |
| Cooked egg dishes | 3-4 days |
References
- Refrigeration and Food Safety, United States Department of Agriculture Food Safety and Inspection Service, May 11, 2010
Revised February 2011 by Lou Ann Jopp. April 2013 by Suzanne Driessen.
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