Shelf Life Food Chart Food Type Refrigerator 40 F 4 C or below Freezer 0 F 18 C or below Fully cooked vacuum sealed at plant unopened 2 weeks or use by date 1 to 2 months Cooked store wrapped whole 1 week 1 to 2 months Cooked store wrapped slices half or spiral cut 3 to 5 days 1 to 2 months Country ham cooked 1 week 1 month Canned
Properly storing foods preserves food quality and prevents both spoilage and food poisoning Consult the easy to read charts below to learn how to cook and store your food the right way Safe Minimum Cooking Temperatures Cook all food to these minimum internal temperatures as measured with a food thermometer for safety The FoodKeeper helps you understand food and beverages storage It will help you maximize the freshness and quality of items By doing so you will be able to keep items fresh longer than if they were not stored properly
Shelf Life Food Chart
Shelf Life Food Chart
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Printable Food Shelf Life Chart
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Follow the guidelines below for storing food in the refrigerator and freezer The short time limits for home refrigerated foods will help keep them from spoiling or becoming dangerous to eat Type of Food Exposed to temperatures of 40 F 4 C or above for more than 2 hours milk yogurt eggnog soy milk Butter margarine Keep Baby formula opened Discard Eggs Fresh shell eggs eggs hard cooked in shell egg dishes egg products Discard Custards and puddings quiche Discard Fruits Fresh fruits cut Discard Fresh fruits uncut Keep
Some foods are more frequently associated with food poisoning or foodborne illness than others It is especially important to handle these foods properly Use these tips and techniques to help keep food safe and prevent food poisoning Download Table as PDF Certain storage conditions can enhance the shelf life of canned or dried foods The ideal location is a cool dry dark place The best temperature is 40 F 4 C to 70 F 21 C Store foods away from ranges or refrigerator exhausts Heat causes many foods to spoil more quickly
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Keep food safe by type of food by type of event in all seasons and in a disaster or emergency Find tips from FoodSafety gov on safe food handling cooking and storage practices that help prevent food poisoning and foodborne illness Get the latest news tips and alerts from foodsafety gov and find out what you need to know about safely handling and storing food to prevent food poisoning
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Printable Pantry Food Storage Chart
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https://www.foodsafety.gov › print › pdf › node
Food Type Refrigerator 40 F 4 C or below Freezer 0 F 18 C or below Fully cooked vacuum sealed at plant unopened 2 weeks or use by date 1 to 2 months Cooked store wrapped whole 1 week 1 to 2 months Cooked store wrapped slices half or spiral cut 3 to 5 days 1 to 2 months Country ham cooked 1 week 1 month Canned
https://www.foodsafety.gov › food-safety-charts
Properly storing foods preserves food quality and prevents both spoilage and food poisoning Consult the easy to read charts below to learn how to cook and store your food the right way Safe Minimum Cooking Temperatures Cook all food to these minimum internal temperatures as measured with a food thermometer for safety
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