It can be difficult to know when food needs to be tossed and when it’s perfectly safe to salvage. Safety comes first, of course, but the United States tosses nearly 40 percent of its food every year. According to the United States Department of Agriculture, that adds up to over $160 billion wasted annually. If you’re feeling guilty thinking about all of the food your family may be unnecessarily tossing out every week, don’t worry. There are numerous easy ways to change your habits to waste fewer ingredients, starting with knowing exactly how long foods stay fresh in your fridge and freezer and keeping your refrigerator temperature at the right level. We’ve demystified the process with this handy guide, which incorporates advice from the USDA, food scientists, and food manufacturers. (Scroll down for downloadable versions that are perfect for hanging on the fridge). Remember: Expiration dates should be taken with a grain of salt, as they’re not federally regulated. A “use by” or “best by” date typically says when the product will be at its best quality. When in doubt, remember that your nose knows. If you notice off odors or a change in appearance in your food, do not consume it.
How Long Food Lasts in the Fridge
Produce
Apples: 3 weeksBlueberries: 1 weekBroccoli and cauliflower: 1 weekChard, kale, and spinach: 3 daysLeafy herbs: 3 daysLemons and limes: 3 weeksLettuce: 5 daysMelon: 5 daysMushrooms: 1 weekStrawberries and raspberries: 3 daysWinter squash: 1 weekWoody herbs: 3 weeks
Dairy
Hard cheeses: 4 to 6 months, unopenedButter: 3 monthsCream cheese: 2 months, unopenedEggs: 3 to 5 weeksHeavy cream: 1 monthMilk: 1 weekPizza: 3 to 4 daysRicotta and cottage cheese: 1 weekSour cream: 3 weeksSoft cheese: 2 weeks, unopenedTofu: 3 weeksYogurt: 2 weeks
Meat, poultry, seafood
Bacon: 2 weeks, unopenedChicken: 1 to 2 daysCold cuts: 2 weeks, unopenedFish fillets: 2 daysGround meat: 1 to 2 daysHot dogs: 2 weeks, unopenedPork, chops, and roasts: 3 to 5 daysRaw shrimp: 2 daysShellfish (in shells): 2 daysShellfish (shucked): 1 daySteaks: 3 to 5 days
Opened condiments
Ketchup: 6 monthsMaple syrup: 1 yearMayonnaise: 2 monthsMustard: 1 monthSalsa: 1 monthSoy sauce: 1 year
How Long Food Lasts in the Freezer
Times are based on a freezer set at 0 degrees Fahrenheit or colder. Storing and eating frozen foods past these deadlines isn’t dangerous, but flavors and textures will begin to deteriorate.
Meat, poultry, seafood
Bacon: 1 monthChicken, raw: 9 to 12 monthsChicken or turkey, cooked: 4 to 6 monthsCold cuts: 2 monthsFish fillets: 6 monthsGround meat: 4 monthsHam, cooked: 1 to 2 monthsHot dogs: 1 to 2 monthsMeat casseroles, cooked: 3 monthsPork, chops, and roasts: 4 to 12 monthsRaw shrimp: 6 monthsShellfish (shucked): 3 monthsSteaks: 4 to 12 monthsTofu: 5 months
Other
Bread and cake: 3 monthsButter: 6 to 9 monthsCookies, baked or dough: 3 monthsFruit: 6 to 12 monthsFruit pies, unbaked: 9 monthsIce cream and sorbet: 2 monthsPizza: 1 to 2 monthsSoups and stews: 2 to 3 monthsYogurt: 2 months
Pro tip: Download and print out your own version to stick up in the kitchen, or keep a screenshot saved on your phone or tablet.
