Food Storage Chart: Fridge and Freezer Basics

How to use this food storage chart

Treat storage times as planning limits for food held at the proper temperature, not as a way to make mishandled food safe. Start the clock when you bring a refrigerated item home, prepare it, or cook it, as applicable. Write that date on a container before putting it away. If a package gives specific storage instructions after opening, follow them.

A chart cannot account for every ingredient, package, or interruption in refrigeration. Use the FDA storage chart for food-specific times and USDA FSIS refrigeration guidance for handling and storage principles. When you cannot use a perishable food within its refrigerator window, freeze it promptly. Do not rely on smell or appearance alone to decide whether food is safe.

Set temperatures and store food promptly

Keep your refrigerator at 40°F or below and your freezer at 0°F or below. Check the temperature with appliance thermometers instead of relying only on the control dial. Put groceries that need refrigeration away as soon as you get home. Keep raw meat, poultry, and seafood contained so their juices cannot drip onto ready-to-eat food.

Refrigerate perishable food within 2 hours of cooking or purchase. When the surrounding temperature is above 90°F, shorten that limit to 1 hour. Divide large batches of cooked food into shallow containers so they cool more quickly in the refrigerator. Consult FoodSafety.gov's four food safety steps when deciding how to handle food that has been left out.

Plan around short refrigerator windows

Use refrigerated raw poultry and ground meat within 1 to 2 days. Raw steaks, chops, and roasts have a 3-to-5-day refrigerator window under USDA FSIS guidance. Plan the shortest-window foods first when unpacking groceries. If your plans change, freeze those foods while they are still within their recommended storage period.

Use cooked leftovers within 3 to 4 days in the refrigerator. Mark the cooking date on the container so you do not have to reconstruct it later. For packaged foods, check the label for instructions that apply after opening. Look up foods not covered by these examples in the FDA storage chart rather than assigning them a time from a different category.

Freeze food you will not use soon

Freezing at 0°F or below keeps food safe while it remains continuously frozen, but quality can decline over time. Wrap food well or use freezer-suitable containers to limit air exposure and freezer burn. Label each package with its contents and the date it went into the freezer. Place newer packages behind older ones so the older food is easier to use first.

Move food to the freezer before its refrigerator storage window ends. Freezing does not undo time spent too warm or make food safe after improper handling. Thaw food in the refrigerator, in cold water, or in the microwave, following USDA FSIS guidance for the method you choose. Do not thaw perishable food on the counter.

Make the chart part of a weekly routine

Before shopping, check the refrigerator for opened packages and dated leftovers. Choose meals that use foods with the shortest remaining storage windows first. Freeze portions you know you will not eat in time, rather than waiting until the last day. Keep a short list of frozen foods and dates where household members will see it.

Review the refrigerator again before taking out trash or compost. Separate food that is still within its storage window from food that needs a safety decision based on how it was handled. The EPA recommends preventing wasted food through planning, storage, and using what you have. For an uncertain safety decision, consult the applicable official guidance instead of tasting the food.

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