Key takeaways
- Keep the fridge at 40°F (4°C) or below and the freezer at 0°F (-18°C) or below.
- Cooked leftovers last 3 to 4 days in the fridge; raw ground meat and raw poultry only 1 to 2 days.
- Raw steaks, chops and roasts keep 3 to 5 days in the fridge; raw eggs in the shell 3 to 5 weeks.
- Freezer times are for quality only: food kept continuously at 0°F or below can be kept indefinitely, though frozen leftovers can lose moisture and flavour over long storage.
- USDA's FoodKeeper covers storage advice for more than 650 foods and drinks.
Cooked leftovers keep 3 to 4 days in the fridge, and raw ground meat and raw poultry only 1 to 2 days, according to the US government's food-safety guidance. This guide sets out the key figures from the Cold Food Storage Chart on FoodSafety.gov, a site managed by the Department of Health and Human Services with USDA, FDA and CDC as partners, along with the rules that make the numbers work.
Two temperatures first
Every storage time assumes the right temperature:
- Fridge: 40°F (4°C) or below.
- Freezer: 0°F (-18°C) or below.
FoodSafety.gov explains that the short fridge limits keep food from spoiling or becoming dangerous to eat, while its freezer guidelines are for quality only: food stored continuously at 0°F or below can be kept indefinitely. USDA's Food Safety and Inspection Service suggests keeping an appliance thermometer in the fridge and freezer to check the temperature.
Raw meat, poultry and fish
| Food | Fridge | Freezer |
|---|---|---|
| Ground beef, turkey, chicken, pork, lamb and mixtures | 1 to 2 days | 3 to 4 months |
| Steaks, chops and roasts (beef, veal, lamb, pork) | 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 |
| Raw sausage (chicken, turkey, pork, beef) | 1 to 2 days | 1 to 2 months |
| Fatty fish, such as salmon, mackerel or catfish | 1 to 3 days | 2 to 3 months |
| Lean fish, such as cod, flounder or haddock | 1 to 3 days | 6 to 8 months |
| Shrimp | 3 to 5 days | 6 to 18 months |
Deli foods, bacon and eggs
| Food | Fridge | Freezer |
|---|---|---|
| Luncheon meat, opened or deli sliced | 3 to 5 days | 1 to 2 months |
| Luncheon meat, unopened | 2 weeks | 1 to 2 months |
| Hot dogs, opened | 1 week | 1 to 2 months |
| Bacon | 1 week | 1 month |
| Egg, chicken, ham, tuna and macaroni salads | 3 to 4 days | Does not freeze well |
| Raw eggs in shell | 3 to 5 weeks | Do not freeze in shell |
| Hard-cooked eggs | 1 week | Do not freeze |
Leftovers and cooked dishes
| Food | Fridge | Freezer |
|---|---|---|
| Cooked meat or poultry | 3 to 4 days | 2 to 6 months |
| Soups and stews, with vegetables or meat | 3 to 4 days | 2 to 3 months |
| Pizza | 3 to 4 days | 1 to 2 months |
| Chicken nuggets or patties | 3 to 4 days | 1 to 3 months |
| Casseroles with eggs, after baking | 3 to 4 days | 2 to 3 months |
USDA's Food Safety and Inspection Service gives the same general rule: leftovers keep 3 to 4 days in the fridge or 3 to 4 months in the freezer, and frozen leftovers, though safe indefinitely, lose moisture and flavour over long storage.
A worked example: one roast chicken
You roast a chicken on Sunday evening. Its leftovers are good for 3 to 4 days in the fridge, so plan to finish them by Wednesday or Thursday. If Thursday's dinner is something else, freeze a portion on Monday or Tuesday instead: frozen cooked poultry keeps its quality for 2 to 6 months. The raw chicken itself had only 1 to 2 days in the fridge before cooking, so a chicken bought on Friday for a Sunday roast should go in the freezer if plans slip.
Safety starts before storage
Storage times only apply to food that went into the fridge promptly. FSIS advises refrigerating leftovers within 2 hours of cooking, or within 1 hour if the air is above 90°F, dividing large amounts into shallow containers so they cool quickly, and covering or sealing them. Meal prep food safety covers cooling and reheating, and safe cooking temperatures the temperatures that come first.
Foods missing from the chart
For foods not listed here, FoodSafety.gov points to USDA's FoodKeeper, which covers storage tips for more than 650 foods and drinks. Labelling containers with the date you cooked or opened the food makes the chart easy to follow.
Easy Recipes & Meal Planner, one of our health and nutrition apps, keeps a list of what is in your kitchen and suggests recipes that use those ingredients, so the week's meals can be planned around food you already have. The storage times themselves come from the chart above.
Good to know
Frequently asked questions
How long do leftovers last in the fridge?
How long can raw chicken stay in the fridge?
Does food last forever in the freezer?
How long are hard-boiled eggs good for?
Sources
- Cold Food Storage Chart (opens in a new tab)FoodSafety.gov, US Department of Health and Human Services — accessed
- Leftovers and Food Safety (opens in a new tab)USDA Food Safety and Inspection Service — accessed
- Freezing and Food Safety (opens in a new tab)USDA Food Safety and Inspection Service — accessed
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