Of all the things we waste, food is one of the areas you can make a serious impact. Follow these guidelines to know what is still fresh―and what to toss.

How Long You Can Store (Almost) Anything in the Fridge and Freezer

Is that chicken breast at the bottom of your freezer still safe to eat? How about the soy sauce that’s been in your fridge for who knows how long?

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.

RELATED: This Is the Secret to Storing Every Type of Fruit and Vegetable So They Last Longer

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 endless easy ways to change your habits to waste fewer ingredients, starting with knowing exactly how long foods stay fresh in your fridge and freezer. 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.

Fridge

Produce

Apples: 3 weeks

Blueberries: 1 week

Broccoli and cauliflower: 1 week

Chard, kale, and spinach: 3 days

Leafy herbs: 3 days

Lemons and limes: 3 weeks

Lettuce: 5 days

Melon: 5 days

Mushrooms: 1 week

Strawberries and raspberries: 3 days

Winter squash: 1 week

Woody herbs: 3 weeks

RELATED: How to Reduce Food Waste in Your Home

Dairy

Hard cheeses: 4 to 6 months, unopened

Butter: 3 months

Cream cheese: 2 months, unopened

Eggs: 3 to 5 weeks

Heavy cream: 1 month

Milk: 1 week

Pizza: 3 to 4 days

Ricotta and cottage cheese: 1 week

Sour cream: 3 weeks

Soft cheese: 2 weeks, unopened

Tofu: 3 weeks

Yogurt: 2 weeks

Meat, Poultry, Seafood

Bacon: 2 weeks, unopened

Chicken: 1 to 2 days

Cold cuts: 2 weeks, unopened

Fish fillets: 2 days

Ground meat: 1 to 2 days

Hot dogs: 2 weeks, unopened

Pork, chops and roasts: 3 to 5 days

Raw shrimp: 2 days

Shellfish (in shells): 2 days

Shellfish (shucked): 1 day

Steaks: 3 to 5 days

Opened Condiments

Ketchup: 6 months

Maple syrup: 1 year

Mayonnaise: 2 months

Mustard: 1 month

Salsa: 1 month

Soy sauce: 1 year

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 month

Chicken, raw: 9 to 12 months

Chicken or turkey, cooked: 4 to 6 months

Cold cuts: 2 months

Fish fillets: 6 months

Ground meat: 4 months

Ham, cooked: 1 to 2 months

Hot dogs: 1 to 2 months

Meat casseroles, cooked: 3 months

Pork, chops and roasts: 4 to 12 months

Raw shrimp: 6 months

Shellfish (shucked): 3 months

Steaks: 4 to 12 months

Tofu: 5 months

Other

Bread and cake: 3 months

Butter: 6 to 9 months

Cookies, baked or dough: 3 months

Fruit: 6 to 12 months

Fruit pies, unbaked: 9 months

Ice cream and sorbet: 2 months

Pizza: 1 to 2 months

Soups and stews: 2 to 3 months

Yogurt: 2 months

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