Following are storage guidelines for some perishable foods that
often appear on America’s tables.
|
Product
|
IN REFRIGERATOR (40°F)
|
IN FREEZER (0°F)
|
|
Fresh Meat:
Beef: Ground
Steaks and Roasts
Pork: Chops
Ground
Roasts
|
1-2 days
3-5 days
3-5 days
1-2days
3-5 days
|
3-4 months
6-12 months
4-6 months
3-4 months
4-6 months
|
|
Cured Meats:
Hot Dogs
Lunch Meats
Sausage
|
1 week
3-5 days
1-2 days
|
6 months
1-2 months
1-2 months
|
|
Gravy
|
1-2 days
|
3 months
|
|
Fish:
Lean (such as cod)
Fatty (such as blue, tuna, salmon)
|
2-3 days
1-2 days
|
3-6 months
up to 3 months
|
|
Clams & Oysters:
|
1-2 days (if alive)
|
Up to 6 months (Shucked)
|
|
Chicken:
Whole
Parts
Giblets
|
1-2 days
1-2 days
1-2 days
|
12 months
9 months
3-4 months
|
|
Dairy Products:
Swiss, brick, processed cheeses
Milk
|
3-4 weeks
5 days
|
*
1 mont
|
|
Eggs:
Fresh in shell
Hard-boiled
|
3 weeks
1 week
|
-
-
|
|
Meat & Vegetable Casserole/Soups/Stews
|
3-4 days
|
2-3 months
|
How
Long Can I Keep It?
*Cheese
can be frozen but will affect the texture and taste