Shelf Life of Common Foods

 

Meats

 

 Food Refrigerator (40°F or below) Freezer (0°F or below)
 Hot dogs (opened) 1 week 1 to 2 months
 Deli meat (opened or deli-sliced) 3 to 5 days  1 to 2 months
 Deli meat (unopened) 2 weeks 1 to 2 months
 Bacon (opened) 7 days 1 month
 Hard/dry sausage 2 to 3 weeks 1 to 2 months
 Sausage (raw) 1 to 2 days 1 to 2 months
 Sausage (smoked) 7 days 1 to 2 months
 Ground meat (raw) 1 to 2 days 3 to 4 months
 Steak (beef, veal, lamb, pork) 3 to 5 days 6 to 12 months
 Chops (beef, veal, lamb, pork) 3 to 5 days 4 to 6 months
 Roasts (beef, veal, lamb, pork) 3 to 5 days 4 to 12 months
 Poultry, whole (chicken or turkey) 1 to 2 days 1 year
 Poultry, pieces (chicken or turkey) 1 to 2 days 9 months
 Chicken nuggets or patties 3 to 4 days 1 to 3 months
 Corned beef 5 to 7 days 1 month (drained)
 Ham, slices (fully cooked) 3 to 4 days 1 to 2 months
 Ham, whole (fully cooked) 7 days 1 to 2 months
 Ham, canned, refrigerated (opened) 3 to 5 days 1 to 2 months
 Ham, canned, refrigerated (unopened) 6 to 9 months Do not freeze

 

 

 

Seafood 

 

 Food Refrigerator (40°F or below) Freezer (0°F or below)
 Fish (fresh) 1 to 2 days 3 to 8 moths
 Shellfish (fresh) 1 to 2 days 3 months

 

 

 Eggs

 

 Food Refrigerator (40°F or below) Freezer (0°F or below)
 Fresh (in shell) 3 to 5 weeks Do not freeze
 Yolk, white (not in shell) 2 to 4 days 1 year
 Hard boiled 1 week Do not freeze
 Liquid pasteurized eggs/egg  
 substitute (opened)
 3 days Do not freeze
 Liquid pasteurized eggs/egg
 substitute (unopened)
 10 days 1 year

 

 

 

Miscellaneous 

 

 Food Refrigerator (40°F or below) Freezer (0°F or below)
 Salads (egg, chicken, ham, tuna, macaroni 3 to 5 days Do not freeze

 

 

Produce

(optimal conditions for maximum shelf life)

 

 Food Temperature (°F) Relative Humidity (%) Storage Life
 Apple 32 – 34 95 – 100 3 to 8 months
 Artichoke 32 – 34 95 – 100 2 to 3 weeks
 Asparagus 32 – 34 95 – 100 2 to 3 weeks
 Bananas 58 95 – 100 1 to 4 weeks
 Bean, lima 37 – 41 95 – 100 5 to 7 days
 Bean, snap 40 – 45 95 – 100 10 to 14 days
 Bean sprouts 32 – 34 95 – 100 7 to 9 days
 Beet, bunched 32 – 34 98 – 100 10 to 14 days
 Beet, topped 32 – 34 98 – 100 4 to 6 months
 Bitter melon 53 – 55 85 – 90 2 to 3 weeks
 Bok choy 32 – 34 95 – 100 3 weeks
 Broccoli 32 – 34 95 – 100 10 to 14 days
 Brussels sprout 32 – 34 95 – 100 3 to 5 weeks
 Cabbage 32 – 34 98 – 100 3 to 6 weeks
 Cabbage, Chinese 32 – 34 95 – 100 2 to 3 months
 Carrot, bunched 32 – 34 95 – 100 2 weeks
 Carrot, mature 32 – 34 98 – 100 7 to 9 months
 Carrot, immature 32 – 34 98 – 100 4 to 6 weeks
 Cauliflower 32 – 34 95 – 98 3 to 4 weeks
 Celeriac 32 – 34 97 – 99 6 to 8 months
 Celery 32 – 34 98 – 100 2 to 3 months
 Chard 32 – 34 95 – 100 10 to 14 days
 Chinese long bean 40 – 45 90 – 95 7 to 10 days
 Collards 32 – 34 95 – 10010 to 14 days
 Cucumber 50 – 55 95 – 100 10 to 14 days
 Eggplant 46 – 54 90 – 95 1 week
 Eggplant, Japanese 46 – 54 90 – 95 1 week
 Endive/escarole 32 – 34 95 – 100 2 to 3 weeks
 Garlic 32 – 34 65 – 70 6 to 7 months
 Grape 32 – 34 95 – 100 10 to 25 days
 Grapefruit 50 95 – 100 15 to 25 days
 Haricot verts 40 – 45 95 – 100 7 to 10 days
 Horseradish 30 – 32 98 – 100 10 to 12 months
 Kale 32 – 34 95 – 100 2 to 3 weeks
 Kohlrabi 32 – 34 98 – 100 2 to 3 months
 Leek 32 – 34 95 – 100 2 to 3 months
 Lemon 50 95 – 100 15 to 30 days
 Lettuce 32 – 34 98 – 100 2 to 3 weeks
 Lime 50 95 – 100 15 to 30 days
 Melon, honeydew 45 90 – 95 3 weeks
 Melon, muskmelon 32 – 34 95 – 100 5 to 14 days
 Melon, watermelon 50 – 60 90 – 95 2 to 3 weeks
 Mushroom 32 – 34 95 – 100 3 to 4 days
 Onion, dry 32 – 34 65 – 70 1 to 8 months
 Onion, green 32 – 34 95 – 100 3 to 4 weeks
 Orange 45 95 – 100 10 to 15 days
 Parsley 32 – 34 95 – 100 8 to 10 weeks
 Parsnip 32 – 34 98 – 100 4 to 6 months
 Pea 32 – 34 95 – 98 1 to 2 weeks
 Pea, snow 32 – 34 90 – 95 1 to 2 weeks
 Pepper, sweet 45 – 55 90 – 95 2 to 3 weeks
 Potato, early 40 90 – 95 4 to 5 months
 Potato, late 50 – 60 90 – 95 5 to 10 months
 Radicchio 31 – 32 90 – 95 2 to 3 months
 Radish, spring 32 – 34 95 – 100 3 to 4 weeks
 Radish, winter 32 – 34 95 – 100 2 to 4 months
 Rhubarb 32 – 34 95 – 100 2 to 4 weeks
 Rutabaga 32 – 34 98 – 100 4 to 6 months
 Salsify 32 – 34 95 – 98 2 to 4 months
 Scorzonera 32 – 34 95 – 98 6 months
 Spinach 32 – 34 95 – 100 10 to 14 days
 Squash, summer 41 – 50 95 – 100 1 to 2 weeks
 Squash, winter 50 50 – 70 Variable
 Strawberry 32 – 34 95 – 100 5 to 10 days
 Sweet corn 32 – 34 90 – 98 5 to 14 days
 Tomatillo 55 – 60 85 – 90 3 weeks
 Tomato, ripe 46 – 50 90 – 95 4 to 7 days
 Turnip 32 – 34 95 – 100 4 to 5 months

 

 

 

 

Sources:

Shelf-Stable Food Safety Fact Sheet – FSIS: 
www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/shelf-stable-food-safety/CT_Index

 

Storage Times for the Refrigerator and Freezer: 
www.foodsafety.gov/keep/charts/storagetimes.html

 

Keep Food Safe! Food Safety Basics Fact Sheet – FSIS: 
www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/keep-food-safe-food-safety-basics/ct_index

 

Storage Temperature, Humidity & Storage Life of Vegetables: 
www.foodsafety.wisc.edu/assets/pdf_files/storage_temperature_vege.pdf