Follow the guidelines below for storing food in the refrigerator and freezer. The short time limits for home-refrigerated foods will help keep them from spoiling or becoming dangerous to eat. The guidelines for freezer storage are for quality only—frozen foods stored continuously at 0 °F or below can be kept indefinitely.

Food Type Refrigerator

(40 °F or below) Freezer

(0 °F or below) Salad Egg, chicken, ham, tuna and macaroni salads 3 to 4 days Does not freeze well Hot dogs Opened package 1 week 1 to 2 months Unopened package 2 weeks 1 to 2 months Luncheon meat Opened package or deli sliced 3 to 5 days 1 to 2 months Unopened package 2 weeks 1 to 2 months Bacon and sausage Bacon 1 week 1 month Sausage, raw, from chicken, turkey, pork, or beef 1 to 2 days 1 to 2 months Sausage, fully cooked, from chicken, turkey, pork, or beef 1 week 1 to 2 months Hamburger and other ground meats Hamburger, ground beef, turkey, veal, pork, lamb, and mixtures of them 1 to 2 days 3 to 4 months Fresh beef, veal, lamb, and pork Steaks 3 to 5 days 4 to 12 months Chops 3 to 5 days 4 to 12 months Roasts 3 to 5 days 4 to 12 months Ham Fresh, uncured, uncooked 3 to 5 days 6 months Fresh, uncured, cooked 3 to 4 days 3 to 4 months Cured, cook-before-eating or uncooked 5 to 7 days or “use by” date 3 to 4 months Fully-cooked, vacuum-sealed at plant, unopened “Use by” date 1 to 2 months Cooked, store-wrapped, whole 1 week 1 to 2 months Cooked, store-wrapped, slices, half, or spiral cut 3 to 4 days 1 to 2 months Country ham, cooked 1 week 1 month Canned, labeled "Keep Refrigerated," unopened 6 to 9 months Do not freeze Canned, shelf-stable, opened Note: An unopened, shelf-stable, canned ham can be stored at room temperature for 6-9 months. 5 to 14 days 1 to 2 months Prosciutto, Parma or Serrano ham, dry Italian or Spanish type, cut 2 to 3 months 1 month Fresh Poultry Chicken or turkey, whole 1 to 2 days 1 year Chicken or turkey, pieces 1 to 2 days 9 months Eggs Raw eggs in shell 3 to 5 weeks Do not freeze. Beat yolks and whites together, then freeze. Raw egg whites and yolks Note: yolks do not freeze well 2 to 4 days 12 months Raw egg accidentally frozen in shell Use immediately after thawing Keep frozen, then

refrigerate to thaw Hard-cooked eggs 1 week Do not freeze Egg substitutes, liquid

Unopened 1 week Do not freeze Egg substitutes, liquid

Opened 3 days Do not freeze Egg substitutes, frozen, unopened After thawing, 1 week or refer to “use by” date 12 months Egg substitutes, frozen, opened After cooking, 3 to 4 days or refer to “use by” date Do not freeze Casseroles with eggs 3 to 4 days After baking, 2 to 3 months Eggnog, commercial 3 to 5 days 6 months Eggnog, homemade 2 to 4 days Do not freeze Pies: Pumpkin or pecan 3 to 4 days After baking, 1 to 2 months Pies: Custard and chiffon 3 to 4 days Do not freeze Quiche with filling 3 to 5 days After baking, 2 to 3 months Soups & Stews Vegetable or meat added 3 to 4 days 2 to 3 months Leftovers Cooked meat or poultry 3 to 4 days 2 to 6 months Chicken nuggets or patties 3 to 4 days 1 to 3 months Pizza 3 to 4 days 1 to 2 months