Fridge and freezer storage chart
How long food keeps, in one place. Fridge times are at 40°F (4°C) or colder. Freezer times are for best quality at 0°F (-18°C); frozen food stays safe for longer, but slowly loses flavour and texture.
Cooked food and leftovers
| Food | Fridge | Freezer |
|---|---|---|
| Cooked chicken | 3 to 4 days | 4 to 6 months |
| Rotisserie chicken | 3 to 4 days | 4 months |
| Chicken or turkey in gravy or broth | 3 to 4 days | 1 to 2 months |
| Cooked turkey | 3 to 4 days | 4 to 6 months |
| Cooked ground beef | 3 to 4 days | 2 to 3 months |
| Cooked steak | 3 to 4 days | 2 to 3 months |
| Cooked bacon | 3 to 4 days | 1 month |
| Cooked salmon and other fish | 3 to 4 days | 1 to 2 months |
| Cooked shrimp | 3 to 4 days | 1 to 3 months |
| Soup, stew and chili | 3 to 4 days | 2 to 3 months |
| Cooked rice | 3 to 4 days (UK: 24 hours) | 1 to 2 months |
| Cooked pasta, plain | 3 to 5 days | 1 to 2 months |
| Cooked vegetables and potatoes | 3 to 4 days | 1 to 2 months |
| Egg muffins, frittatas and other egg dishes | 3 to 4 days | 2 to 3 months |
| Hard-boiled eggs | 1 week | Do not freeze |
| Chicken, egg, tuna and pasta salads | 3 to 4 days | Do not freeze |
Raw meat, fish and eggs
| Food | Fridge | Freezer |
|---|---|---|
| Chicken and turkey pieces | 1 to 2 days | 9 months |
| Whole chicken or turkey | 1 to 2 days | 1 year |
| Ground beef, turkey or chicken | 1 to 2 days | 3 to 4 months |
| Steaks and roasts | 3 to 5 days | 4 to 12 months |
| Bacon, opened | 1 week | 1 month |
| Salmon and other oily fish | 1 to 3 days | 2 to 3 months |
| Shrimp | 1 to 3 days | 6 to 18 months |
| Eggs in the shell | 3 to 5 weeks | Not in the shell |
Dairy, deli and chilled foods
| Food | Fridge | Freezer |
|---|---|---|
| Milk | Date on the carton | 3 months |
| Yogurt | 1 to 2 weeks | 1 to 2 months |
| Hard cheese, opened | 3 to 4 weeks | 6 months |
| Shredded cheese | 1 month | 3 to 4 months |
| Cream cheese | 2 weeks | Not recommended |
| Sour cream | Date on the tub | Not recommended |
| Cottage cheese, opened | 1 week | Not recommended |
| Deli meat, opened | 3 to 5 days | 1 to 2 months |
| Hummus, opened or homemade | 7 days | Not recommended |
| Tofu | 1 week | 5 months |
Rules that apply to everything
- Refrigerate cooked food within 2 hours, or 1 hour above 90°F (32°C). Divide big batches into shallow containers so they cool quickly.
- Count fridge days from the day you cooked or opened the food.
- Reheat leftovers until steaming hot all the way through, 165°F (74°C).
- Thaw in the fridge, in cold water or in the microwave, never on the counter.
- In the UK, official advice is stricter: eat cooked leftovers within 2 days and cooked rice within 24 hours.
- When in doubt, throw it out. Smell and look are not reliable signs of safety.
Where sources give different times, this chart uses the shorter one. Each food links to a guide with the details, including how to freeze, thaw and reheat it. For the full method, see how long meal prep lasts.
Sources
- USDA FoodKeeper (storage times by food)
- FoodSafety.gov: cold food storage chart
- USDA: leftovers and food safety
- UK government: how to chill, freeze and defrost food safely
Checked October 2026. You are welcome to link to this chart or print it for your kitchen.