Food Safety
Chart
Knowing how to store and cook your food properly is essential for preventing foodborne illnesses. Consuming contaminated food can lead to serious health consequences, so following food safety guidelines is crucial.
Our food safety chart is a comprehensive guide on how long you can store various types of food in the refrigerator and freezer, as well as the internal temperatures needed to ensure thorough cooking.
Referring to this chart can help you take steps to protect yourself and your loved ones from the risks associated with improperly handled or undercooked food. Remember, if you suspect you got sick from consuming contaminated food due to someone else’s negligence, you may have legal options for seeking compensation. Keep Food Safe is here to connect you with experienced attorneys who can evaluate your case and explain your rights.
How Long Can Most Foods Sit Out?
Perishable foods can only sit at room temperature for a limited time before they become unsafe to eat. Foods, such as meat, poultry, seafood, eggs, and dairy products should not be left out for more than two hours. If the ambient temperature is above 90°F (32°C), they should not be left out for more than one hour.
When food is left out for too long, harmful bacteria can multiply rapidly. Eating food that has been left out for an extended period, especially overnight, significantly increases the risk of contracting foodborne illness. To minimize the risk, always refrigerate perishable foods promptly and avoid consuming anything left out for more than the recommended time.
What is the "Danger Zone”?
The “danger zone” refers to the temperature range between 40°F and 140°F (4°C and 60°C), in which harmful bacteria can grow most rapidly. When food is kept within this temperature range for more than two hours, it becomes increasingly susceptible to bacterial growth, which can lead to foodborne illnesses.
Some of the most common bacteria that thrive in the danger zone include Salmonella, E. coli, and Staphylococcus aureus. These bacteria can cause symptoms such as nausea, vomiting, diarrhea, and fever. In severe cases, foodborne illnesses can lead to hospitalization or even death, particularly in vulnerable populations like young children, the elderly, and those with weakened immune systems.
It is essential to keep hot foods hot (above 140°F/60°C) and cold foods cold (below 40°F/4°C) to prevent bacterial growth. When serving food buffet-style or during picnics and potlucks, use chafing dishes, slow cookers, or warming trays to keep hot foods above 140°F (60°C. You should also consider nesting serving dishes in bowls of ice to keep cold foods below 40°F (4°C).
| Food | Type | Store in Refrigerator | Store in Freezer | Cooking Internal Temperature |
| Milk | Milk plain or flavored | Package use-by date if refrigerated from the date of purchase | 3 months if frozen from the date of purchase | N/A |
| Almond milk | 7-10 days if refrigerated after opening | Not recommended | ||
| Coconut milk | 7-10 days if refrigerated after opening | Not recommended | ||
| Milk lactose-free | 1 week if refrigerated after opening | Not recommended | ||
| Soy milk | 7-10 days if refrigerated after opening | Not recommended | ||
| Yogurt | N/A | 1-2 weeks | 1-2 months | N/A |
| Ice Cream | N/A | N/A | 2-3 months | N/A |
| Salads | Egg, chicken, ham, tuna, and macaroni salads | 3-4 days | Does not freeze well | N/A |
| Hot dogs | Opened package | 1 week | 1-2 months | 145°F (63°C) |
| Unopened package | 2 weeks | 1-2 months | 145°F (63°C) | |
| Luncheon Meats | Opened package or deli-sliced | 3-5 days | 12 months | N/A |
| Unopened package | 2 weeks | 1-2 months | ||
| Bacon and Sausage | Bacon | 1 week | 1 month | 165°F (74°C) |
| Sausage, raw, from chicken, turkey, pork, or beef | 1-2 days | 1-2 months | 165°F (74°C) | |
| Sausage, fully cooked, from chicken, turkey, pork, or beef | 1 week | 1-2 months | 165°F (74°C) | |
| Sausage, purchased frozen | After cooking, 3-4 days | 1-2 months from date of purchase | 165°F (74°C) | |
| Hamburger, ground meats and ground poultry | Hamburger, ground beef, turkey, chicken, other poultry, veal, pork, lamb, and mixtures of them | 1-2 days | 3-4 months | 165°F (74°C) |
| Fresh beef, veal, lamb, and pork | Steaks | 3-5 days | 4-12 months | 145°F (63°C) Rest time: 3 minutes |
| Chops | 3-5 days | 4-12 months | 145°F (63°C) Rest time: 3 minutes | |
| Roasts | 3-5 days | 4-12 months | 145°F (63°C) Rest time: 3 minutes | |
| Ham | Fresh, uncured, uncooked | 3-5 days | 6 months | 145°F (63°C) Rest time: 3 minutes |
| Fresh, uncured, cooked | 3-4 days | 3-4 months | 165°F (74°C) to reheat | |
| Cured, cook-before eating, uncooked | 5-7 days or “use by” date | 3-4 months | 165°F (74°C) to reheat | |
| Fully-cooked, vacuum sealed at plant, unopened | 2 weeks or “use by” date | 1-2 months | 165°F (74°C) to reheat | |
| Cooked, store wrapped, whole | 1 week | 1-2 months | 165°F (74°C) to reheat | |
| Cooked, store wrapped, slices, half, or spiral cut | 3-5 days | 1-2 months | 165°F (74°C) to reheat | |
| Country ham, cooked | 1 week | 1 month | 165°F (74°C) to reheat | |
| Canned, labeled “Keep Refrigerated,” unopened | 6-9 months | Do not freeze | N/A | |
| Canned, shelf-stable, opened Note: An unopened, shelf-stable, canned ham can be stored at room temperature for 2 years. | 3-4 days | 1-2 months | ||
| Prosciutto, Parma or Serrano ham, dry Italian or Spanish type, cut | 2-3 months | 1 month | ||
| Fresh poultry | Chicken or turkey, whole | 1 to 2 days | 1 year | 165°F (74°C) |
| Chicken or turkey, pieces | 1-2 days | 9 months | 165°F (74°C) | |
| Fin fish | Fatty Fish (bluefish, catfish, mackerel, mullet, salmon, tuna, etc.) | 1-3 days | 2-3 months | 145°F (63°C) or cook until flesh is no longer translucent and separates easily with a fork |
| Lean Fish (cod, flounder, haddock, halibut, sole, etc.) | 1-3 days | 6-8 months | 145°F (63°C) or cook until flesh is no longer translucent and separates easily with a fork | |
| Lean Fish (pollock, ocean perch, rockfish, sea trout.) | 1-3 days | 4-8 months | 145°F (63°C) or cook until flesh is no longer translucent and separates easily with a fork | |
| Shellfish | Fresh Crab Meat | 2-4 days | 2-4 months | Cook until flesh is pearly or white, and opaque |
| Fresh Lobster | 2-4 days | 2-4 months | Cook until flesh is pearly or white, and opaque | |
| Live Crab, Lobster | 1 day | Not recommended | Cook until flesh is pearly or white, and opaque | |
| Live Clams, Mussels, Oysters, and Scallops | 5-10 days | Not recommended | Cook until flesh is pearly or white, and opaque | |
| Shrimp, Crayfish | 3-5 days | 6-18 months | Cook until flesh is pearly or white, and opaque | |
| Shucked Clams, Mussels, Oysters, and Scallops | 3-10 days | 3-4 months | Cook until flesh is pearly or white, and opaque | |
| Squid | 1-3 days | 6-18 months | Cook until flesh is pearly or white, and opaque | |
| Eggs | Raw eggs in shell | 3-5 weeks | Do not freeze in shell. Beat yolks and whites together, then freeze. | Cook until yolk and white are firm |
| Raw egg whites and yolks Note: Yolks do not freeze well | 2-4 days | 12 months | Cook until yolk and white are firm | |
| Raw egg accidentally frozen in shell Note: Toss any frozen eggs with a broken shell | Use immediately after thawing | Keep frozen, then refrigerate to thaw | Cook until yolk and white are firm | |
| Hard-cooked eggs | 1 week | Do not freeze | ||
| Egg substitutes, liquid, unopened | 1 week | Do not freeze | Cook until yolk and white are firm | |
| Egg substitutes, liquid, opened | 3 days | Do not freeze | Cook until yolk and white are firm | |
| Egg substitutes, frozen, unopened | After thawing, 1 week or refer to “use by” date | 12 months | Cook until yolk and white are firm | |
| Egg substitutes, frozen, opened | After thawing, 3-4 days or refer to “use by” date | Do not freeze | Cook until yolk and white are firm | |
| Casseroles with eggs | After baking, 3-4 days | After baking, 2-3 months | 160°F (71°C) | |
| Eggnog, commercial | 3-5 days | 6 months | N/A | |
| Eggnog, homemade | 2-4 days | Do not freeze | ||
| Pies: Pumpkin or pecan | After baking, 3-4 days | After baking, 1-2 months | ||
| Pies: Custard and chiffon | After baking, 3-4 days | Do not freeze | ||
| Quiche with filling | After baking, 3-5 days | After baking, 2-3 months | 160°F (71°C) | |
| Cheeses | Cheese hard such as cheddar, swiss, block parmesan | 6 months if refrigerated from the date of purchase | 6 months | N/A |
| 3-4 weeks if refrigerated after opening | ||||
| Cheese parmesan; shredded or grated | 12 months | Not recommended | ||
| Cheese processed slices | 3-4 weeks | Not recommended | ||
| Cheese shredded; cheddar, mozzarella, etc. | 1 month | 3-4 months | ||
| Cheese soft such as brie, bel paese, goat | 1-2 weeks | 6 months | ||
| Cottage cheese | 2 weeks if refrigerated from the date of purchase | Not recommended | ||
| 1 week if refrigerated after opening | ||||
| Cream cheese | 2 weeks | Not recommended | ||
| Butter | N/A | 1-2 months if refrigerated from the date of purchase | 6-9 months if frozen from the date of purchase | N/A |
| Mayo | N/A | 2 months after opening | Not recommended | N/A |
| Hummus | N/A | 3 months from the date of purchase or 7 days after opening | Not recommended | N/A |
| Vegetables | Bagged Greens leaf, spinach, lettuce, etc. | 3-5 days | Not recommended | N/A |
| Carrots | 4 weeks | 3 months | ||
| Tomatoes | When Ripe | 2 months | ||
| Peppers | 4-14 days | 6-8 months | ||
| Brussels Sprouts | 3-5 days | 10-12 months | ||
| Mushrooms | 3-7 days | 10-12 months | ||
| Fruits | Berries | 1-2 weeks | 8-12 months | N/A |
| Apples | 4-6 weeks | 8 months | ||
| Bananas | 3 days | 2-3 months | ||
| Oranges | 10-21 days | Not recommended | ||
| Pineapple | 5-7 days | 10-12 months | ||
| Watermelon | 3-4 days | 12 months | ||
| Rice | Cooked rice | 4-6 days | 6 months | N/A |
| Uncooked white rice | 6 months if refrigerated after opening | N/A | ||
| Uncooked brown rice | 6 months if refrigerated after opening | N/A | ||
| Soups and stews | Vegetable or meat added | 3-4 days | 2-3 months | N/A |
| Leftovers | Cooked meat or poultry | 3-4 days | 2-6 months | 165°F (74°C) |
| Chicken nuggets or patties | 3-4 days | 1-3 months | 165°F (74°C) | |
| Pizza | 3-4 days | 1-2 months | 165°F (74°C) |
| Type | NA |
| Store in Refrigerator | 1-2 weeks |
| Store in Freezer | 1-2 months |
| Cooking Internal Temperature | N/A |
| Type | Egg, chicken, ham, tuna, and macaroni salads |
| Store in Refrigerator | 3-4 days |
| Store in Freezer | Does not freeze well |
| Cooking Internal Temperature | N/A |
| Type | Hamburger, ground beef, turkey, chicken, other poultry, veal, pork, lamb, and mixtures of them |
| Store in Refrigerator | 1-2 days |
| Store in Freezer | 3-4 months |
| Cooking Internal Temperature | 165°F (74°C) |
| Type | N/A |
| Store in Refrigerator | 1-2 months if refrigerated from the date of purchase |
| Store in Freezer | 6-9 months if frozen from the date of purchase |
| Cooking Internal Temperature | N/A |
| Type | Vegetable or meat added |
| Store in Refrigerator | 3-4 days |
| Store in Freezer | 2-3 months |
| Cooking Internal Temperature | N/A |
Source: U.S. Department of Health & Human Services (2023, September 19). Cold Food Storage Chart. FoodSafety.gov. https://www.foodsafety.gov/food-safety-charts/cold-food-storage-charts
Check that meat reaches a safe internal temperature to eliminate bacteria that could cause foodborne illness.
Other Ways That Food Gets Contaminated
In addition to improper storage and cooking temperatures, food can become contaminated through negligent handling. Some common examples include:
- Cross-contamination – This occurs when harmful bacteria from raw foods, such as meat or poultry, come into contact with ready-to-eat foods, like salads or cooked dishes. Always use separate cutting boards, utensils, and storage containers for raw and cooked foods to prevent cross-contamination.
- Poor personal hygiene – Food handlers who fail to wash their hands properly after using the restroom, touching their face, or handling raw foods can transfer harmful bacteria to the food they prepare.
- Inadequate cleaning and sanitizing – Surfaces, equipment, and utensils not cleaned and sanitized regularly can harbor harmful bacteria, which can then contaminate food.
- Unsafe food sources – Food obtained from unreliable suppliers or not inspected for safety can be contaminated with harmful bacteria, viruses, or parasites.
If you believe you contracted a foodborne illness due to someone else’s careless food handling, storage, or preparation, you may have grounds to bring a food poisoning lawsuit. Taking action sooner than later will help protect your rights. Contact us today to get connected with an experienced food safety attorney.