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Extension > Food > Food Safety > Preserving and Preparing > Storage > Storage Times for Refrigerated Foods

Storage

Storage Times for Refrigerated Foods

LouAnn Jopp, Extension Educator — Food Safety

Revised April, 2013 by Suzanne Driessen, Extension Educator — Food Safety; reviewed May, 2014 by Kathy Brandt, Extension Educator — Food Safety.

Ground Meat, Ground Poultry, and Stew Meat
Ground beef, turkey, veal, pork, lamb 1-2 days
Stew meats 1-2 days
Fresh Meat (Beef, Veal, Lamb, and Pork)
Steaks, chops, roasts 3-5 days
Variety meats (Tongue, kidneys, liver, heart, chitterlings) 1-2 days
Fresh Poultry
Chicken or turkey, whole 1-2 days
Chicken or turkey, parts 1-2 days
Giblets 1-2 days
Bacon and Sausage
Bacon 7 days
Sausage, raw from meat or poultry 1-2 days
Smoked breakfast links, patties 7 days
Summer sausage labeled “Keep Refrigerated” Unopened, 3 months; opened, 3 weeks
Hard sausage (such as Pepperoni) 2-3 weeks
Ham, Corned Beef
Ham, canned, labeled “Keep Refrigerated” Unopened, 6-9 months;
opened, 3-5 days
Ham, fully cooked, whole 7 days
Ham, fully cooked, half 3-5 days
Ham, fully cooked, slices 3-4 days
Corned beef in pouch with pickling juices 5-7 days
Hot Dogs and Luncheon Meats
Hot dogs Unopened package, 2 weeks;
Opened package, 1 week
Luncheon meats Unopened package, 2 weeks;
Opened package, 3-5 days
Deli and Vacuum-Packed Products
Store-prepared (or homemade) egg, chicken, tuna, ham, and macaroni salads 3-5 days
Pre-stuffed pork, lamb chops, and chicken breasts 1 day
Store-cooked dinners and entrees 3-4 days
Commercial brand vacuum-packed dinners
with/USDA seal, unopened
2 weeks
Cooked Meat, Poultry, and Fish Leftovers
Pieces and cooked casseroles 3-4 days

Gravy and broth, patties, and nuggets

3-4 days

Soups and Stews

3-4 days

Fresh Fish and Shellfish
Fresh fish and shellfish 1-2 days
Eggs
Fresh, in shell 3-5 weeks
Raw yolks, whites 2-4 days
Hard-cooked 1 week
Liquid pasteurized eggs, egg substitutes Unopened, 10 days; Opened, 3 days
Cooked egg dishes 3-4 days

Source

Refrigeration and Food Safety, United States Department of Agriculture Food Safety and Inspection Service, May 11, 2010

Other Recommended Resources

A Guide to Food Storage for EmergenciesUtah State University — Planning tips for short term and long term storage of water and food.

Related Resources

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