Food Safety 101: How Long Does Food Last?

That leftover chicken in your fridge — is it still safe? The yogurt past its "best by" date — trash or treasure? Food safety confusion leads to either food waste or foodborne illness. This guide covers exactly how long foods last and how to store them properly.

Understanding Date Labels

Date labels cause more confusion than clarity. Here's what they actually mean:

"Sell By" Date

This is for the store, not you. It tells retailers when to rotate stock. Food is usually fine for days or weeks after this date.

"Best By" or "Best Before" Date

This indicates peak quality, not safety. Food may taste slightly less fresh after this date but is typically still safe.

"Use By" Date

The most important date. For perishables like meat and dairy, this is when you should consume or freeze the item. Take this one seriously.

Refrigerator Storage Times

Keep your refrigerator at 40°F (4°C) or below. Here's how long common foods last:

Raw Meat and Poultry

Food	Refrigerator (40°F)	Freezer (0°F)
Ground beef, turkey, pork	1-2 days	3-4 months
Steaks, chops, roasts	3-5 days	4-12 months
Chicken pieces	1-2 days	9 months
Whole chicken	1-2 days	1 year
Fresh fish	1-2 days	3-6 months
Shrimp	1-2 days	6-12 months

Cooked Foods

Food	Refrigerator	Freezer
Cooked meat/poultry	3-4 days	2-3 months
Cooked fish	3-4 days	2-3 months
Soups and stews	3-4 days	2-3 months
Cooked rice and pasta	3-5 days	1-2 months
Cooked vegetables	3-4 days	8-12 months
Pizza	3-4 days	1-2 months

Dairy and Eggs

Food	Refrigerator	Notes
Milk	5-7 days after opening	Smell test is reliable
Butter	1-2 months	Can freeze up to 6 months
Hard cheese	3-4 weeks after opening	Cut off mold, rest is fine
Soft cheese	1-2 weeks	Discard if moldy
Eggs (in shell)	3-5 weeks	Don't freeze in shell
Yogurt	1-2 weeks after opening	Smell and look before eating

The Temperature Danger Zone

Bacteria multiply rapidly between 40°F and 140°F — the "danger zone." Follow these rules:

• Two-hour rule: Refrigerate perishables within 2 hours of cooking or purchasing
• One-hour rule: If it's above 90°F outside, refrigerate within 1 hour
• When in doubt: If food has been in the danger zone for more than 2 hours, throw it out

Cooling Food Safely

Hot food doesn't need to cool before refrigerating — that's a myth. However, large batches should be divided into shallow containers to cool faster. A big pot of soup in the fridge can stay warm in the center for hours, breeding bacteria.

Freezer Storage Tips

Freezing pauses bacterial growth but doesn't kill bacteria. Food is safe indefinitely at 0°F, but quality declines over time.

Proper Freezing Technique

• Remove air: Use freezer bags, press out air before sealing
• Wrap tightly: Double-wrap meat to prevent freezer burn
• Label everything: Include contents and date
• Freeze flat: Bags freeze and thaw faster when flat

What Doesn't Freeze Well

• Mayonnaise-based salads
• Cream sauces (they separate)
• Raw vegetables with high water content (lettuce, cucumber)
• Eggs in shells
• Fried foods (get soggy)

Safe Thawing Methods

Never thaw on the counter — the outside warms to danger zone temperatures while the inside is still frozen.

Best Methods (Ranked)

1. Refrigerator thawing: Safest but slowest. Plan ahead (24 hours per 5 lbs)
2. Cold water thawing: Submerge sealed food in cold water, change every 30 minutes
3. Microwave thawing: Use immediately after thawing (some areas may start cooking)
4. Cook from frozen: Safe but adds 50% to cooking time

Leftover Safety

The 3-4 Day Rule

Eat or freeze leftovers within 3-4 days. After that, bacteria levels may be unsafe even if the food looks and smells fine.

Reheating Properly

• Reheat to 165°F throughout (not just warm)
• Bring soups and gravies to a rolling boil
• Don't reheat more than once
• When in doubt, use a food thermometer

Pantry Staples Shelf Life

Item	Unopened	Opened
Canned goods	2-5 years	3-4 days (refrigerate)
Dried pasta	2 years	1 year
White rice	Indefinite	Indefinite
Brown rice	6 months	6 months
Flour (white)	1 year	6-8 months
Flour (whole wheat)	6 months	3 months (refrigerate)
Olive oil	2 years	6 months
Honey	Indefinite	Indefinite
Spices (ground)	2-3 years	6 months for best flavor

Signs of Spoilage

When in doubt, trust your senses:

• Smell: Off odors, sour smell, ammonia-like smell
• Sight: Mold, discoloration, slimy texture
• Touch: Sticky or slimy surface on meat
• Taste: If smell and look pass, a tiny taste can confirm (spit it out if off)

When to Always Discard

• Moldy soft foods (bread, soft cheese, yogurt) — mold roots spread invisibly
• Bulging or leaking cans
• Food with off smells, even if within date
• Anything that's been in the danger zone too long