How Long Does Food Last? Complete Storage Guide
Knowing how long food stays safe and fresh prevents foodborne illness and reduces waste. Americans throw away roughly 30–40% of the food they buy, and a big part of that is uncertainty — "is this still good?" This guide covers storage times for the most common foods across three storage methods: refrigerator (35–40°F / 2–4°C), freezer (0°F / -18°C), and pantry (cool, dry, room temperature).
The Two-Hour Rule
Perishable food should not sit at room temperature for more than 2 hours. In hot weather (above 90°F / 32°C), that window shrinks to 1 hour. This applies to all cooked food, cut produce, dairy, and raw meat. When in doubt, refrigerate promptly.
Meat and Poultry
| Item | Fridge | Freezer |
|---|---|---|
| Raw chicken (whole) | 1–2 days | 12 months |
| Raw chicken (pieces) | 1–2 days | 9 months |
| Raw beef steaks | 3–5 days | 6–12 months |
| Raw ground beef | 1–2 days | 3–4 months |
| Raw pork chops | 3–5 days | 4–6 months |
| Bacon (opened) | 5–7 days | 1 month |
| Deli meat (opened) | 3–5 days | 1–2 months |
| Cooked chicken or beef | 3–4 days | 2–3 months |
| Cooked sausage | 3–4 days | 1–2 months |
For safe internal cooking temperatures, see our meat temperature guide.
Fish and Seafood
| Item | Fridge | Freezer |
|---|---|---|
| Fresh fish (whole or fillets) | 1–2 days | 3–8 months |
| Shrimp (raw) | 1–2 days | 6–12 months |
| Cooked fish | 3–4 days | 2–3 months |
| Canned tuna (opened) | 3–4 days | Not recommended |
| Smoked salmon (opened) | 5–7 days | 2 months |
Tip: Fresh fish should smell like the ocean — clean and slightly briny. If it smells strongly "fishy" or like ammonia, it has started to spoil. Trust your nose.
Dairy and Eggs
| Item | Fridge | Freezer |
|---|---|---|
| Milk | 5–7 days after opening | 3 months (texture changes) |
| Hard cheese (cheddar, parmesan) | 3–4 weeks (opened) | 6 months |
| Soft cheese (brie, mozzarella) | 1–2 weeks (opened) | Not recommended |
| Yogurt | 1–2 weeks (opened) | 1–2 months |
| Butter | 1–3 months | 6–9 months |
| Eggs (in shell) | 3–5 weeks | 12 months (out of shell) |
| Hard-boiled eggs | 7 days | Not recommended |
For tips on boiling eggs perfectly, see our egg boiling guide.
Produce
Fruits
| Item | Counter | Fridge | Freezer |
|---|---|---|---|
| Apples | 5–7 days | 4–6 weeks | 8 months (sliced) |
| Bananas | 2–5 days | — | 2–3 months (peeled) |
| Berries | 1 day | 3–7 days | 8–12 months |
| Citrus (lemons, oranges) | 1 week | 3–4 weeks | 3–4 months (juice) |
| Avocados | 3–5 days (ripe) | 3–5 days (cut) | 3–6 months (mashed) |
| Tomatoes | 3–5 days | — | 2 months (whole, for cooking) |
Vegetables
| Item | Fridge | Freezer |
|---|---|---|
| Leafy greens (lettuce, spinach) | 3–7 days | Not recommended (raw) |
| Broccoli, cauliflower | 3–5 days | 10–12 months (blanched) |
| Carrots | 3–4 weeks | 10–12 months (blanched) |
| Bell peppers | 1–2 weeks | 10–12 months (chopped) |
| Onions (whole) | 2–3 months (pantry) | 3–6 months (chopped) |
| Garlic (whole head) | 3–6 months (pantry) | — |
| Potatoes | 3–5 weeks (pantry, dark/cool) | 10–12 months (cooked) |
| Fresh herbs | 5–10 days | 3–4 months (frozen in oil) |
Herb storage hack: Stand fresh herbs (parsley, cilantro, basil) upright in a glass of water in the fridge, loosely covered with a plastic bag. They will last 2–3 times longer than lying in the crisper drawer.
Pantry Staples
| Item | Pantry (Unopened) | After Opening |
|---|---|---|
| Flour (all-purpose) | 6–8 months | 6–8 months (or freeze for 2 years) |
| Sugar (white) | Indefinite | Indefinite |
| Brown sugar | 18–24 months | 6 months (keep sealed to prevent hardening) |
| Rice (white) | 4–5 years | — |
| Rice (brown) | 6 months | — |
| Pasta (dried) | 1–2 years | 1 year |
| Canned goods | 2–5 years | 3–4 days (refrigerate) |
| Cooking oil | 1–2 years | 3–6 months |
| Honey | Indefinite | Indefinite (may crystallize) |
| Spices (ground) | 2–3 years | 6 months for best flavor |
| Spices (whole) | 3–4 years | 1–2 years |
| Vinegar | Indefinite | Indefinite |
Cooked Foods and Leftovers
| Item | Fridge | Freezer |
|---|---|---|
| Soups and stews | 3–4 days | 2–3 months |
| Cooked rice | 4–6 days | 6 months |
| Cooked pasta (plain) | 3–5 days | 1–2 months |
| Pizza | 3–4 days | 1–2 months |
| Casseroles | 3–4 days | 2–3 months |
| Homemade stock | 4–5 days | 6 months |
For tips on making and storing stock, see our homemade stock guide.
How to Freeze Food Properly
- Cool first. Never put hot food directly in the freezer. It raises the temperature and can partially thaw nearby items.
- Remove air. Air causes freezer burn. Use freezer bags and squeeze out excess air, or wrap tightly in plastic wrap then foil.
- Portion before freezing. Freeze in single-serving or recipe-sized portions so you only thaw what you need.
- Freeze flat. Lay bags flat on a sheet pan until frozen. They stack much more efficiently than lumpy bags.
- Label everything. Date and contents. Frozen food all looks the same after a month.
Signs Food Has Gone Bad
When in doubt, throw it out. But here are specific signs:
- Off smell: The most reliable indicator. If it smells sour, rancid, or "off," discard it.
- Slimy texture: Especially on meat and deli products. Sliminess means bacterial growth.
- Mold: Visible mold means the food is contaminated throughout, even if mold is only on the surface. Exception: hard cheeses — cut away 1 inch beyond the mold and the rest is safe.
- Color changes: Gray or green discoloration on meat, or brown spots on produce, indicate spoilage.
- Bulging cans or containers: Gas-producing bacteria. Discard immediately without tasting.
Important: "Best by" and "sell by" dates are manufacturer suggestions for peak quality, not safety deadlines. Most foods are safe past these dates if they have been properly stored and show no signs of spoilage. "Use by" dates on infant formula are the exception — those are strict safety dates.
Organizing Your Fridge
- Top shelves: Ready-to-eat foods, leftovers, drinks.
- Middle shelves: Dairy, eggs, deli items.
- Bottom shelf: Raw meat and fish (prevents dripping onto other foods).
- Crisper drawers: Fruits in one, vegetables in the other. Keep them separate because some fruits emit ethylene gas that accelerates vegetable spoilage.
- Door: Condiments, butter, beverages. The door is the warmest part of the fridge — do not store milk or eggs here.
Proper storage is the foundation of successful meal prep. Explore our recipe collection for dishes that store and reheat well, and use our kitchen tools to plan your weekly cooking.