Do you ever wonder how long that leftover chicken or carton of milk has been sitting in your fridge?
Knowing how long different types of food can last in the fridge and freezer is crucial for keeping your food fresh and safe to eat.
In this guide, we provide you with a table of 100 common food items and their recommended shelf life in the fridge and freezer, so you can always know how long your food will last. Read on for essential tips on food storage and safety.
| Food | Days (Fridge) | Months (Freezer) |
|---|---|---|
| Apples | 3 weeks | 6 months |
| Apricots | 2 to 3 days | 3 to 6 months |
| Asparagus | 3 to 4 days | 6 to 8 months |
| Avocados | 3 to 4 days | 3 months |
| Bacon, Uncooked | 7 days | 6 to 8 months |
| Bagels | 1 to 2 weeks | 6 months |
| Barbecue Sauce | 4 months | 3 months |
| Beef Roast Uncooked | 3 to 5 days | 6 to 8 months |
| Beets | 7 to 10 days | 6 to 8 months |
| Bell Peppers | 4 to 5 days | 12 months |
| Berries | 4 to 5 days | 6 months |
| Bread | 1 to 2 weeks | 4 to 6 months |
| Broccoli | 3 to 5 days | 12 months |
| Broth | 1 to 2 days | 3 months |
| Brussels Sprouts | 3 to 5 days | 12 months |
| Butter | 1 to 3 months | 4 months |
| Buttermilk | 1 to 2 weeks | 3 months |
| Cabbage | 1 to 2 weeks | 9 months |
| Cake | 1 week | 3 months |
| Cheesecake | 1 week | 2 months |
| Carrots | 3 weeks | 12 months |
| Cauliflower | 3 to 5 days | 8 months |
| Celery | 1 to 2 weeks | 12 to 16 months |
| Chicken, Cooked | 3 to 4 days | 4 months |
| Chicken, Uncooked | 1 to 2 days | 12 months |
| Chocolate Syrup | 6 months | 6 months |
| Cilantro | 7 days | 6 months |
| Cookies | 2 months | 1 month |
| Corn | 1 to 2 days | 12 months |
| Cottage Cheese | 1 week | 6 months |
| Cream Cheese | 2 weeks | 2 months |
| Cucumbers | 4 to 5 days | 6 months |
| Egg Salad | 3 to 5 days | 1 month |
| Eggplant | 3 to 4 days | 12 months |
| Eggs, Hard Boiled | 1 week | 6 months |
| Eggs, Raw | 3 to 5 weeks | 12 months |
| Fish, Cooked | 3 to 4 days | 3 months |
| Fish, Uncooked | 1 to 2 days | 3 to 8 month |
| Frosting, Canned | 1 week | 3 months |
| Garlic | 1 to 2 weeks | 6 months |
| Gingerroot | 1 to 2 weeks | 4 months |
| Grapes | 1 week | 12 months |
| Green Beans | 3 to 4 days | 12 months |
| Green Onions | 1 to 2 weeks | 4 months |
| Ground Beef, Cooked | 3 to 4 days | 3 months |
| Ground Beef, Uncooked | 1 to 2 days | 4 months |
| Half-and-Half | 3 to 4 days | 3 months |
| Hard Cheese (cheddar), Opened | 3 to 4 weeks | 9 months |
| Hot Dogs, Opened | 1 week | 2 months |
| Hot Dogs, Unopened | 2 weeks | 2 months |
| Jams | 6 months | 6 months |
| Jellies | 6 months | 6 months |
| Ketchup | 6 months | Indefinitely |
| Leftovers | 3 to 4 days | 3 to 4 months |
| Lettuce | 3 to 4 days | 6 months |
| Lunch Meat, Opened | 3 to 5 days | 2 months |
| Lunch Meat, Unopened | 2 weeks | 2 months |
| Maple Syrup | 12 months | Indefinitely |
| Margarine | 6 months | 12 months |
| Mayo | 2 months | 3 months |
| Melons | 3 to 4 days | 6 months |
| Milk | 1 week | 6 months |
| Muffins | 1 week | 3 months |
| Mushrooms | 2 to 3 days | 12 months |
| Mustard | 12 months | 12 months |
| Okra | 2 to 3 days | 6 months |
| Olives | 2 weeks | 6 months |
| Onion | 2 months | 6 months |
| Orange Juice, Opened | 7 to 10 days | 8 to 12 months |
| Parsley | 7 days | 12 months |
| Peaches | 3 to 4 days | 6 to 8 months |
| Pickles | 1 to 2 weeks | 6 months |
| Pie | 3 to 4 days | 6 months |
| Pork Roast, Chops or Ribs, Uncooked | 3 to 5 days | 4 to 6 months |
| Processed Cheese Slices | 1 to 2 months | 3 months |
| Radishes | 10 to 14 days | 3 months |
| Ribs Uncooked | 3 to 5 days | 4 to 6 months |
| Rolls | 1 week | 3 months |
| Rutabagas | 2 weeks | 10 months |
| Salad Dressing | 3 months | 6 months |
| Salsa | 1 month | 4 months |
| Sausage, Uncooked | 1 to 2 days | 2 months |
| Shredded Cheese | 1 month | 3 months |
| Shrimp, Cooked | 3 to 4 days | 3 months |
| Shrimp, Uncooked | 1 to 2 days | 7 months |
| Soft Cheese (brie) | 1 week | 6 months |
| Soup or Stew | 3 to 4 days | 3 months |
| Sour Cream | 1 to 3 weeks | 2 months |
| Soy Milk | 1 week | 3 months |
| Spaghetti Sauce | 4 days | 6 months |
| Spinach | 1 to 2 days | 1 month |
| Steaks Uncooked | 3 to 5 days | 6 months |
| Tofu | 1 week | 3 months |
| Tomatoes | 2 to 3 days | 12 months |
| Tortillas | 4 to 7 days | 2 months |
| Turnips | 2 weeks | 6 months |
| Whipped Cream | 1 day | 3 months |
| Whipped Topping | 1 to 2 weeks | 3 months |
| Whipping Cream | 1 month | 4 months |
| Yogurt | 1 to 2 weeks | 2 months |
| Zucchini | 4 to 5 days | 3 months |
Source: USDA
How To Set Fridge Temperature – Fridge Temperature Controls
It is advised that you set your fridge at 4°C / 40°F as this temperature is ideal to stop or prevent the growth of bacteria.
This also helps preserve food for a longer time and will keep it fresh for days.
This is the whole point of meal prep because the objective is to cook make-ahead meals which you can reheat during the week ahead and will still taste fresh.
Depending on the type of meals you want to cook, storing them in the fridge can still taste fresh taste and most cooked meals will be fine to reheat after 3-4 days.
Of course, there are particular ingredients that will not keep as well, which is why you should search for the ingredient here.
However, what if you only want to cook once a week, or even once a month? In this case, your best alternative will be freezing your food which can help take your meal prep to the next level.
How To Set Freezer Temperature – Freezer Temperature Controls
The best temperature for the freezer is -18°C / 0°F, and it is important to know how to store food correctly in the freezer.
This includes the foods you should and should not freeze. Generally speaking, storing your meals in the freezer is ideal for increased longevity which is popular with once-a-month batch cooking.
This takes meal prep to another level because rather than cooking make-ahead meals for the week, you are doing it for the month, which ultimately helps you free up your time and save tons of money.
But, is frozen food bad for you? In short, the answer is no, and it can be a smart way to diversify your make-ahead meals.
While some foods will freeze much better than others, with little change in the texture, taste, and nutrient content, other foods are negatively impacted and should not be frozen.
However, freezing your food will not reduce nutrients, and in fact, it will preserve them which you can imagine is great for meats and vegetables.
One of the main advantages of freezing food is that you can dramatically prevent food wastage by storing leftovers in your freezer and maximizing the use of your ingredients that are due to go out of date.
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