Food Storage Guide

Look up how long common foods last in the fridge, freezer, and pantry with practical storage tips.

Results

Visualization

How It Works

Proper food storage prevents foodborne illness and reduces waste. The key temperatures to remember: your fridge should be at or below 40 F (4 C), your freezer at 0 F (-18 C). Food left in the "danger zone" of 40-140 F for more than 2 hours should be discarded.

The Formula

No single formula. General rules: raw poultry and fish (1-2 days fridge), raw red meat (3-5 days), cooked food (3-4 days), most frozen food (3-12 months). When in doubt, throw it out.

Variables

Food type, storage location (fridge, freezer, pantry), temperature, packaging.

Example

Cooked chicken leftovers stored in the fridge last 3-4 days. Label the container with the date you cooked it. If you will not eat it within 3 days, freeze it.

Tips

  • Use a refrigerator thermometer to verify your fridge stays at or below 40 F (4 C).
  • Label everything with the date it was cooked or opened -- memory is unreliable.
  • Follow the "first in, first out" rule: put new items in the back, use older items first.
  • When in doubt, throw it out. No food is worth a bout of food poisoning.
  • Freezing does not kill bacteria -- it just pauses their growth. Thaw safely and cook thoroughly.