| Food | Refrigerator 4°C (40°F) | Freezer -18°C (0°F) |
|---|---|---|
| Bacon | 7 days | 1 months |
| Bread, biscuits, rolls, muffins | 14 days | 5 – 6 months |
| Butter, margarine | 7 – 30 days | 6 – 8 months |
| Casseroles, frozen | Keep frozen until ready to heat | 4 months |
| Cheese, hard | 3 – 9 months | 1 – 2 years |
| Cheese, soft | 7 – 14 days | 12 months |
| Chicken, fresh – giblets | 1 – 2 days | 3 – 4 months |
| Chicken, fresh – parts | 1 – 2 days | 9 months |
| Chicken, fresh – whole | 1 – 2 days | 1 year |
| Chicken, fried | 3 – 4 days | 4 months |
| Chicken nuggets | 1 – 2 days | 1 – 3 months |
| Chicken patties | 1 – 2 days | 1 – 3 months |
| Chops | 3 – 5 days | 4 – 6 months |
| Corned beef in pouch with pickling juices | 5 – 7 days | Drained, 1 month |
| Deli and vacuum-packed products | 3 – 5 days | Do not freeze well |
| Eggs – fresh, in shell | 3 weeks | Do not freeze |
| Eggs – raw yokes, whites | 2 – 4 days | 1 year |
| Fish, cooked | 3 – 4 days | 12 months |
| Fish, fresh | 1 – 2 days | 12 months |
| Fruit, cooked | 4 – 5 days | 12 months |
| Fruit, frozen | 7 days | 12 months |
| Fruit, soft-skinned | 13 – 14 days | 12 months |
| Fruit, firm or hard-skinned | 1 – 3 months | 12 months |
| Gravy and meat broth | 1 – 2 days | 3 – 4 months |
| Ground lamb, pork, turkey, veal and mixtures of them |
1 – 2 days | 3 – 4 months |
| Ham, canned, opened | 3 – 5 days | 1 – 2 months |
| Ham, canned, unopened | 6 – 9 months | Do not freeze |
| Ham, fully cooked, half | 3 – 5 days | 1 – 2 months |
| Ham, fully cooked, slices | 3 – 4 days | 1 – 2 months |
| Ham, fully cooked, whole | 7 days | 1 – 2 months |
| Ham, fully cooked half | 3 – 5 days | 1 – 2 months |
| Ham, fully cooked slices | 3 – 4 days | 1 – 2 months |
| Ham, fully cooked whole | 7 days | 1 – 2 months |
| Hamburger | 1 – 2 days | 3 – 4 months |
| Hot dogs, opened package | 1 week | 1 – 2 months |
| Hot dogs, unopened package | 2 weeks | 1 – 2 months |
| Juices, fruit and vegetables, fresh, frozen | 5 – 6 days | 12 months |
| Lunch meat, opened package | 1 week | 1 – 2 months |
| Lunch meat, unopened package | 2 weeks | 1 – 2 months |
| Mayonnaise, commercial | 2 months after opening | Do not freeze |
| Poultry, cooked pieces, covered with broth or gravy |
1 – 2 days | 6 months |
| Poultry, cooked pieces, plain | 3 – 4 days | 4 months |
| Poultry dishes, cooked | 3 – 4 days | 4 – 6 months |
| Pre-stuffed pork or lamb chops, chicken breasts stuffed w/dressing |
3 – 4 days | Do not freeze well |
| Roasts | 3 – 5 days | 4 – 12 months |
| Sausage, raw from pork, beef, chicken or turkey |
1 – 2 days | 1 – 2 months |
| Smoked breakfast links, patties | 7 days | 1 – 2 months |
| Soups and stews – vegetable or meat | 3 – 4 days | 2 – 3 months |
| Steaks, fresh | 3 – 5 days | 6 – 12 months |
| Stew meats | 1 – 2 days | 3 – 4 months |
| Summer sausage, opened package | 3 weeks | 1 – 2 months |
| Summer sausage, unopened package | 3 months | 1 – 2 months |
| Turkey, fresh – giblets | 1 – 2 days | 3 – 4 months |
| Turkey, fresh – parts | 1 – 2 days | 9 months |
| Turkey, fresh – whole | 1 – 2 days | 1 year |
| TV dinners | Keep frozen until ready to heat | 4 months |
| Variety meats (tongue, kidneys, liver, heart, chitterlings) |
1 – 2 days | 3 – 4 months |
| Vegetables, cooked | 4 – 5 days | 12 months |
| Vegetables, frozen | 7 days | 12 months |
| Vegetables, soft-skinned | 13 – 14 days | 12 months |
| Vegetables, firm or hard-skinned | 1 – 3 months | 12 months |