Shelf
Life of Perishables
Here is an updated
list of the shelf life of perishables, which you can find on page 20
of College Cuisine.
| Food item |
Refrigerator |
Freezer |
|
(40°F or 4°C) |
(0°F or -18°C) |
| Apples (February-July) |
2 weeks |
1 year |
| Apples (August-January) |
6 months |
1 year |
| Beans and lentils, cooked |
5 days |
3 months |
| Beef (steaks, roast) |
3-5 days |
6-12 months |
| Blueberries |
5 days |
1 year |
| Butter, salted* |
3 weeks |
1 year |
| Butter, unsalted* |
3 weeks |
3 months |
| Carrots |
3 months |
1 year |
| Casseroles |
2-3 days |
3 months |
| Celery |
2 weeks |
— |
| Cheese, hard, cheddar etc. |
5 weeks |
6 months |
| Cheese, blue* |
1 week |
— |
| Cheese, Camembert, Brie |
3-4 weeks |
— |
| Cheese, cottage, Ricotta* |
3-5 days |
— |
| Cheese, cream cheese* |
2-3 weeks |
— |
| Chicken, cooked, with sauce |
1-2 days |
6 months |
| Chicken, cooked, without sauce |
3-4 days |
1-3 months |
| Chicken, fresh, pieces |
1-2 days |
6-9 months |
| Chicken, fresh, whole |
1-3 days |
10-12 months |
| Cold cuts (ham, turkey), cooked* |
3-4 days |
1-2 months |
| Cold cuts (ham, turkey), smoked* |
5-6 days |
1-2 months |
| Eggs, hardcooked, in shell |
1 week |
— |
| Eggs, raw, in shell |
1 month |
— |
| Egg yolk, raw |
2-3 days |
4 months |
| Egg white, raw |
1 week |
9 months |
| Fish, fresh, fat |
1-2 days |
2 months |
| Fish, fresh, slim |
2-3 days |
6 months |
| Fish, cold-smoked |
3-4 days |
2 months |
| Fresh herbs |
4 days |
1 year |
| Fruit & vegetable juices* |
1-2 weeks |
1 year |
| Ham, cooked, whole |
7 days |
1-2 months |
| Ice cream |
· |
3 months |
| Ketchup & bottled sauces* |
1 year |
— |
| Lettuce, cucumber |
1 week |
— |
| Margarine* |
1 month |
3 months |
| Mayonnaise* |
2 months |
— |
| Meat, cooked, with sauce |
3-4 days |
4 months |
| Meat, cooked, without sauce |
3-4 days |
2-3 months |
| Meat, minced or cubed, raw |
1-2 days |
3-4 months |
| Meat sauces |
3-5 days |
4-6 months |
| Milk* |
3-5 days |
6 weeks |
| Mushrooms |
5 days |
1 year |
| Mustard, prepared |
1 year |
— |
| Nuts |
4-6 months |
1 year |
| Pastry (with milk & eggs) |
3-4 days |
1 month |
| Pasta, cooked |
3-5 days |
3 months |
| Pâté, meat |
2-3 days |
3 months |
| Pork (chops etc.) |
3-5 days |
4-6 months |
| Rice, cooked |
5-6 days |
6-8 months |
| Rice, brown, uncooked |
6-9 months |
— |
| Sandwiches |
1-2 days |
6 weeks |
| Sausages, dry, whole |
2-3 weeks |
— |
| Sausages, fresh |
1-2 days |
2-3 months |
| Soups |
3 days |
2-3 months |
| Sour cream* |
3-5 days |
1 month |
| Sprouts |
3 days |
— |
| Strawberries, raspberries |
3-4 days |
1 year |
| Tofu |
1-2 weeks |
1-2 months |
| Veal, roasted |
3-5 days |
4 months |
| Vegetables |
5-7 days |
— |
| Yogurt |
2-3 weeks |
1 month |
| Watermelon, honeydew, cantaloupe |
4 days |
— |
| Whole-wheat flour |
3 months |
6-9 months |
| *After opening; also check best-before dates. |
|
|
| |
|
|
Products With Longer Shelf Life
|
|
|
| Food item |
Room temperature |
|
| Baking chocolate |
7 months |
|
| Baking powder |
1 year |
|
| Baking soda |
1 year |
|
| Beans & lentils, dried |
1 year |
|
| Breadcrumbs, dry |
3 month |
|
| Breads (in plastic bag, sliced) |
1 week |
|
| Bread, fresh, baguette |
1-2 days |
|
| Cake mixes |
1 year |
|
| Cereals |
6-8 months |
|
| Cocoa powder |
10-12 months |
|
| Coffee, freshly ground* |
1 month |
|
| Coffee, instant |
1 year |
|
| Coffee whitener (cream substitute) |
6 months |
|
| Cookies & crackers |
6 months |
|
| Dried fruits |
1 year |
|
| Dry mustard powder |
3 years |
|
| Evaporated canned milk, unsweetened |
9-12 months |
|
| Evaporated canned milk, sweetened |
6 months |
|
| Flour, all-purpose |
2 years |
|
| Herbs and spices, dried |
1 year |
|
| Honey |
18 months |
|
| Jams and jellies |
1 year |
|
| Jelly powder |
2 years |
|
| Maple syrup, corn syrup |
1 year |
|
| Molasses |
2 years |
|
| Nuts |
1 month |
|
| Olives |
1 year |
|
| Onions, at room temperature |
1 day |
|
| Onions, in cold room |
3-4 weeks |
|
| Olive oil (in cool, dark, do not refrigerate)* |
1 year |
|
| Pasta, dry (spaghetti, fettuccine etc.) |
1 year |
|
| Pasta, egg noodles |
6 months |
|
| Peanut butter* |
2 months |
|
| Potatoes, at room temperature |
1 week |
|
| Potatoes, in cold room |
9 months |
|
| Preserves |
1 year |
|
| Pudding mixes |
18 months |
|
| Rice, white |
1 year |
|
| Rolled oats |
6-10 months |
|
| Sugar |
2 years |
|
| Skim milk powder* |
1 month |
|
| Syrup |
1 year |
|
| Tea |
6 months |
|
| Vegetable oil |
1 year |
|
| Vinegar |
2 years |
|
Practical
Tips
After their recommended
shelf life, most food products can still be safely used but their taste
and nutrition value may have deteriorated. All canned goods, after opening,
must be transferred to glass or plastic containers and refrigerated.
Dry cereals should be stored in sealed containers away from heat and
light. Ideally, frozen food should be defrosted in the refrigerator;
use a plate underneath so the liquids won't drip over other food items.
To prevent contamination and bacterial buildup, never refreeze raw meat
that has been defrosted; cook it first if you must refreeze it. Partially
cook vegetables before freezing. Use only freezer bags specifically
meant for food products. Add a label to indicate content and date. Periodically
check the temperature; your refrigerator should be 40°F (4°C)
or less; your freezer should be 0°F (-18°C).
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