FOOD Share – Shelf Life Guide
FOOD Share, Ventura County’s Food
Bank, often receives donations of food
items after the date on the package
has expired. In most cases, this food is
still safe to eat! Food manufacturers
use different date codes to ensure that
consumers receive their product at
peak quality. Once a product is past
code date, many manufacturers
donate it to food banks.
Some foods
deteriorate quickly,
while the quality
of other items may
last longer than
expected. This is
why the storage
times listed in the
accompanying
charts are intended as useful
guidelines, not
hard and fast rules.
Coded Dates
Coded dates (packing numbers) may
appear on shelf-stable products such as
cans and boxes of food. This enables
manufacturers to rotate their stock, as
well as locate their products in the
event of a recall.
Calendar code dates help stores
determine how long to display the
product for sale and relate to the peak
quality of food, not safety. Calendar
code dates are found primarily on
perishable foods, such as dairy,
products, eggs, meat and poultry.
Four ways products are dated:
•“Sell-by” date – tells the store how
long to display the product for sale.
•“Best if Used By (or Before)” –
recommended for best flavor or quality.
It is not a purchase or safety date.
•“Use By”
– the last date
recommended for use of the product
while at peak quality. The
manufacturer of the product has
determined the date.
*When freezing egg yolks, beat in either 1/8 teaspoon salt or 1 1/2 teaspoons sugar or
corn syrup
per 1/4 cup egg yolks (4 yolks).
Refrigerated Foods –
Shelf Life
After
Coded Date
PRODUCT
REFRIGERATED
FROZEN
BEVERAGES, FRUIT
Juice in cartons, fruit drinks, punch
3 weeks, unopened;
7-10 days open
8-12 months
DAIRY PRODUCTS
Butter
1-3 months
6-9 months
Buttermilk
1-2 weeks
3 months
Cheese, hard (such as cheddar,
swiss, block parmesan)
Parmesan, shredded
Shredded cheddar, mozzarella, etc.
6 months unopened;
3-4 weeks opened
6 months
1 month opened
3-4 months
1 month
3-4 months
Cheese, processed slices
1-2 months
Doesn't freeze well
Cheese, soft (such as Brie, Bel Paese)
1 week
6 months
Cottage cheese, ricotta
1 week
Doesn't freeze well
Cream cheese
2 weeks
Doesn't freeze well
Cream, whipping, ultrapasteurized
Whipped, sweetened
Aerosol can, real whipped cream
Aerosol can, nondairy topping
1 month
Do not freeze
1 day
1-2 months
3-4 weeks
Do not freeze
3 months
Do not freeze
Cream, half-and-half
3-4 days
4 months
Dips, sour cream based
2 weeks
Do not freeze
Egg substitutes, liquid
unopened
opened
10 days
Do not freeze
3 days
Eggnog, commercial
3-5 days
6 months
Eggs, in shell
raw whites, yolks*
hard cooked
3-5 weeks
Do not freeze
2-4 days
12 months
1 week
Doesn't freeze well
Kefir (fermented milk)
1 week after date;
opened 1-2 days
Do not freeze
Margarine
6 months
12 months
Milk, plain or flavored
1 week
3 months
Pudding
Package date;
2 days after opening
Do not freeze
Sour cream
7-21 days
Doesn't freeze well
Yogurt
7-14 days
1-2 months
DOUGH
Tube cans of biscuits, rolls,
pizza dough, etc.
Use-by date
Do not freeze
Ready-to-bake pie crust
Use-by date
2 months
Cookie dough
Use by date,
unopened or opened
2 months
PASTA, fresh
1-2 days or use-by
date on package
2 months
PESTO or SALSA
Date on carton;
3 days after opening
1-2 months
SOY PRODUCTS
Soy or rice beverage, refrigerated
7-10 days
Do not freeze
Tofu
1 week or
package date
5 months
Miso
3 months
Do not freeze
•“Exp. (or Expires)” – this is a true
expiration date. The food is not safe to
eat and must be thrown away.
STORING REFRIGERATED FOOD
•
Leave meat, poultry and seafood in the
store packaging before using. Repeated
handling can introduce bacteria into
products.
•
Store opened food in foil, plastic
wrap, leak-proof plastic bags or air-
tight, food storage containers to keep
food from drying out.
•
Place meat, poultry and seafood in
the coldest part of the refrigerator. Store
eggs in their original carton on a shelf,
not in the door.
•
Defrost or marinate meat in the re-
frigerator – never on the kitchen
counter.
•
Place meat, poultry and seafood
items on the lowest shelf to minimize
leakage onto other stored foods.
•
Clean the refrigerator regularly to
remove spoiled food, odors and bac-
teria. Don’t overload the refrigerator.
Air must circulate freely to cool all
foods evenly.
HANDLING FOOD SAFELY
AT HOME
Many cases of foodborne illness occur
each year due to improper handling
of food in the home. Microorganisms
multiply rapidly at temperatures be-
tween 40ºF and 140ºF. Unfortunately,
the harmful bacteria that cause most
cases of foodborne illness cannot be
seen, smelled or tasted. Therefore, it’s
important to:
Keep
Cold
foods
Cold
(40
o
F or below)
and
Hot
foods
Hot
(140
o
F or above).
and follow these additional rules
1.
CLEAN:
Wash hands and surfaces
often and thoroughly.
2.
SEPARATE:
Don't cross-contaminate.
3.
COOK:
Cook to proper temperatures.
4.
CHILL:
Refrigerate promptly. (after
home cooking) 3-4 days refrigerated
or 2-3 months frozen.
Refrigerated Foods –
Shelf Life After Coded Date
MEAT, POULTRY & FISH
FROZEN
FISH
Lean fish (cod, flounder, haddock,
halibut, sole, etc.)
6-8 months
Lean fish (pollock, ocean perch,
rockfish, sea trout)
4 months
Fatty fish (bluefish, mackerel, mullet,
salmon, tuna, etc.)
2-3 months
Caviar, fresh, in jar
Doesn't freeze well
Cooked fish, all
1-2 months
Surimi seafood
9 months
SHELLFISH
Shrimp, scallops, crayfish, squid
3-6 months
Shucked clams, mussels and oysters
3-4 months
Crab meat, fresh
Crab meat, pasteurized
Crab legs, king, dungeness, snow
4 months
4 months
9-12 months
Live clams, mussels, crab and oysters
2-3 months
Live lobsters
Lobster tails
2-3 months
6 months
Cooked shellfish, all
3 months
SMOKED FISH
Herring
2 months
Salmon, whitefish, cold-smoked
Salmon, whitefish, hot smoked
2 months
6 months in vacuum pkg
MEAT, FRESH
Beef, lamb, pork or veal chops, steaks, roasts
4-12 months
Ground meat
3-4 months
Variety meats (liver, tongue, chitterlings, etc.)
3-4 months
Cooked meats (after home cooking)
2-3 months
MEAT, SMOKED OR PROCESSED
Bacon
1 month
Corned beef, in pouch with pickling juices
1 month
Ham, canned ("keep refrigerated" label)
Ham, fully cooked, whole
Ham, fully cooked, slices or half
Ham, cook before eating
Do not freeze
1-2 months
1-2 months
1-2 months
Hot dogs, sealed in package
Hot dogs, after opening
1-2 months
1-2 months
Lunch meats, sealed in package
Lunch meats, after opening
1-2 months
1-2 months
Sausage, raw, bulk type
Sausage, smoked links, patties
Sausage, hard, dry (pepperoni), sliced
1-2 months
1-2 months
1-2 months
POULTRY, FRESH
Chicken or turkey, whole
Chicken or turkey, parts
12 months
9 months
Duckling or goose, whole
6 months
Giblets
3-4 months
POULTRY, COOKED or PROCESSED
Chicken nuggets, patties
1-3 months
Cooked poultry dishes
4-6 months
Fried chicken
4 months
Ground turkey or chicken
3-4 months
Lunch meats, sealed in package
Lunch meats, after opening
1-2 months
1-2 months
Pieces covered with broth or gravy
6 months
Rotisserie chicken
4 months
Fresh fruits and vegetables
FRUITS SHELF
REFRIGERATOR
FREEZER
Apples 1-2 days
3 weeks
Cooked, 8 months
Apricots
Until ripe 2-3 days Do not freeze
Avocados
Until ripe 3-4 days Do not freeze
FRESH PRODUCE
•
Raw fruit and vegetables can be held
at room temperature, stored in the re-
frigerator or frozen. For most produce,
Bananas
Berries, cherries
Until ripe
2 days, skin will blacken Whole peeled,1 month
1-2 days
4 months
refrigeration is the best way to main-
Citrus Fruit 10 days 1-2 weeks Do not freeze
Coconuts, fresh 1 week 2-3 weeks Shredded, 6 months
Grapes
1 day 1 week Whole, 1 month
Kiwi Fruit Until ripe 3-4 days Do not freeze
Melons
1-2 days 3-4 days Balls, 1 month
Papaya, mango
3-5 days 1 week Do not freeze
Peaches, nectarines Until ripe 3-4 days Sliced, lemon juice
& sugar, 2 months
Pears, Plums 3-5 days 3-4 days Do not freeze
VEGETABLES SHELF RAW, REFRIG. FROZEN*
Artichokes, whole 1-2 days 1-2 weeks Do not freeze
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tain quality and delay ripening.
•
Wash produce under running water
before preparation.
•
Once fruits and vegetables are cut,
chopped or cooked, they should be
placed in the refrigerator within two
hours, or frozen in plastic freezer
containers.
Here are more rules for handling
Asparagus
Beans, green or wax
3-4 days
8 months
3-4 days
8 months
food safely in the home:
Beets 1 day 7-10 days
6-8 months
•
Keep EVERYTHING clean – hands,
Bok choy
Broccoli, raab, rapini
Brussels sprouts
Cauliflower
Cabbage
Carrots, parsnips
Celery
Corn on the cob
Cucumbers
2-3days 10-12 months
3-5 days
10-12 months
3-5 days
10-12 months
3-5 days
10-12 months
1-2 weeks
10-12 months
3 weeks
10-12 months
1-2 weeks
10-12 months
1-2 days
8 months
4-5 days Do not freeze
utensils, counters, cutting boards and
sinks.
•
Always WASH HANDS and
EQUIPMENT thoroughly with soap
and hot water before preparing foods
and after handling raw meat, poultry
or seafood.
•
Don’t let juices from raw meat,
Eggplant
1 day 3-4 days
6-8 months
Garlic
1 month
1-2 weeks
1 month
Ginger Root 1-2 days 1-2 weeks
1 month
poultry or seafood touch ready-to-eat
foods during shopping, in the refrig-
erator or during preparation.
Greens
Herbs, fresh
Leeks
Lettuce, iceberg
Lettuce, leaf
Mushrooms
Okra
1-2 days
10-12 months
7-10 days
1-2 months
1-2 weeks
10-12 months
1-2 weeks Do not freeze
3-7 days Do not freeze
2-3 days
10-12 months
2-3 days
10-12 months
•
Always put cooked food on a clean
plate that did not previously hold raw
meat, poultry or seafood.
•
Cutting boards can be a source of
bacterial contamination, so it’s a
good idea to use different cutting
Onions, dry
2-3 weeks
2 months
10-12
months
boards for raw meat and poultry, pro-
Spring or green
Parsley, cilantro
Peppers, bell or chile
1-2 weeks
10-12 months
1
week 1-2 months
4-5 days
6-8 months
duce and ready-to-eat foods. When
using cutting boards, make sure that
they are thoroughly cleaned.
Potatoes 1-2 months
1-2 weeks Cooked and mashed,
•
Cook foods to proper temperatures
10-12 months
to kill bacteria.
Radishes
10-14 days Do not freeze
•
Use a clean food thermometer to
Rutabagas
Spinach
Squash, summer
1week
2
weeks
8-10 months
1-2 days
10-12 months
4-5 days
10-12 months
make sure foods reach proper tem-
peratures.
winter
1 week
2 weeks
10-12 months
Turnips
2 weeks
8-10 months
Tomatoes
Until ripe 2-3 days
2 months
*It is recommended to blanch (partially cook) or cook vegetables before freezing.
Raw fruit and vegetables can be held
at room temperature, stored in the
refrigerator or frozen. For most
produce, refrigeration is the best
way to maintain quality and delay
ripening. There are, however, some
exceptions:
•Tomatoes taste best if not refrig-
erated. Cold storage can cause them
to become mealy.
•Bananas should not be refrigerated
unless fully ripe, and then they
should be used within 1-2 days.
Refrigeration will cause banana skin
to blacken, but the fruit will not
ripen while cold.
•If they are very fresh, apples,
mangoes, and stone fruits (plums,
peaches, etc.) can be stored at room
temperature, but these items should
be refrigerated as they ripen.
•Hardy vegetables like onions, garlic,
potatoes, sweet potatoes, and
winter squash can be stored in cool,
dark places outside of the cooler.
OTHER TIPS:
Wash produce under running
water before preparation
Once fruits and vegetables are
cut, chopped or cooked, they
should be placed in the
refrigerator within two hours, or
frozen in plastic freezer
containers.
Cutting boards can be a source
of bacterial contamination, so
it’s a good idea to use different
cutting boards, for raw meat and
poultry, produce and ready-to-
eat foods.
FROZEN FOODS
Because foods frozen at peak quality will
taste better than foods frozen near the end
of their useful life, quickly freeze items
you don’t plan to use in the next day or
two. Keep the freezer temperature at 0
º
F
or below; frozen food quality deteriorates
more rapidly above 0
º
F.
Frozen food –
Shelf Life After Coded Date
FROZEN ITEMS FREEZER REFRIGERATOR AFTER THAWING
Bagels
2 months
1-2 weeks
Bread Dough, commercial Use-by date After baking, 4-7 days
Burritos, sandwiches
2 months
3-4 days
Egg substitutes
12 months
Date on Carton
Fish, breaded 3-6 months
Do not defrost. Cook frozen.
Fish, raw
6 months
1-2 days
Fruit such as berries, melons
4-6 months
4-5 days
Guacamole 3-4 months
3-4 days
Ice cream
2-4 months
Remember, freezing to 0
º
F inactivates but
does not destroy microbes
such as bacteria,
yeasts and molds that can be present in
food. Once a frozen food item is thawed,
these microbes can become active, mul-
Juice concentrates
6-12 months
7-10 days
Lobster tails
3 months
2 days
Pancakes, Waffles
2 months
3-4 days
Sausages, uncooked
1-2 months
1-2 days
precooked
1-2 months
1 week
tiplying under the right conditions to levels
Sherbet, sorbet 2-4 months
that can lead to foodborne illness.
Defrosting
Never defrost foods outdoors, in a cold
room in the house, such as the basement,
or on the kitchen counter. These methods
encourage growth of harmful bacteria.
•
There are three ways to defrost food: in
the refrigerator, in a sealed package in cold
water, and in the microwave oven. Never
defrost or thaw a food product by leaving
it out on the kitchen counter.
•
Food thawed in the refrigerator can be
refrozen without cooking. Plan ahead be-
cause food may take several hours to thaw
in the refrigerator (or even days for tur-
keys).
•
Foods defrosted in cold water or in the
microwave should be cooked immediately.
DELI FOODS
Your supermarket deli maintains rigid
quality assurance and sanitation standards
to ensure you will always receive fresh,
wholesome products.
•
As soon as you get home, immediately
put cold perishables into the refrigerator
or freezer.
•
Hot perishable foods from the deli de-
partment need to be kept at 140
o
F or
above, or consumed within two hours.
•
For hot deli foods to be eaten at a later
time, place them in shallow, covered con-
tainers and refrigerate or freeze within two
hours.
•
Reheat foods to 165ºF.
Shrimp, shellfish
12 months
1-2 days
Soy crumbles and hotdogs
9 months
3-4 days
Soy meat substitutes
12-18 months
3-4 days
Tempeh
12 months 1-2 weeks
Topping, whipped 6 months
2 weeks
TV Dinners, entrees,
breakfast 3 months
Do not defrost. Cook frozen.
Vegetables 8 months
3-4 days
Deli foods – Shelf Life After Coded Date
DELI FOODS
REFRIGERATOR
FREEZER
Main dishes or meals,
hot or refrigerated
3-4 days
2-3 months
Meats covered with gravy
or broth
1-2 days
6 months
Commercial brand vacuum packed
dinners with USDA seal 2 weeks
Does not freeze well
Chicken, rotisserie or fried 3-4 days
4 months
Luncheon meats, store-sliced 3-5 days
1-2 months
Pate
1-2 days
1-2 months
Cheese, store-sliced, hard cheese
such as cheddar or swiss
3-4 weeks
6 months
Cheese, soft (such as brie,
bel paese, goat cheese,
fresh mozzarella)
1 week
6 months
Salads containing meat, fish,
poultry or eggs 3-4 days
Don’t freeze.
Salads, vegetable 3-5 days
Don’t freeze.
Side dishes such as cooked
vegetables, rice or potatoes 3-4 days
1-2 months
Olives
2 weeks
Don’t freeze.
Pudding
Package date;
Don’t freeze.
2 days after opening
Fruit, cut
Package date;
Don’t freeze.
4 days after opening
Cheesecake 1 week
2-3 months
2 months
Shelf-stable foods – Shelf Life After Coded Date
SHELF STABLE FOODS
UNOPENED REFRIGERATOR
IN PANTRY
IN PANTRY AFTER OPENING AFTER OPENING
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PANTRY STORAGE
Shelf-stable foods such as canned
Baby food, jars or cans,
fruits & vegetables Use-by date 2-3 days
meats & eggs
1 day
goods, cereal, baking mixes, pasta, dry
beans, mustard, ketchup and peanut
cereal, dry mixes
butter can be kept safely at room tem-
Formula
1-2 days
perature.
Bacon Bits, Imitation
4 months
Beans, Dried
12 months
Refer to jar
4 months
12 months
To keep these foods at their best quality,
Canned goods, low acid 2-5 years 3-4 days
(such as meat, poultry,
fish, gravy, stew, soups,
beans, carrots, corn,
pasta, peas, potatoes,
spinach)
Canned goods, high acid
12-18 months
5-7 days
(such as juices, fruit,
pickles, sauerkraut,
tomato soup, and foods
in vinegar-based sauce)
85ºF) cabinets away from the stove or
the refrigerator's exhaust. Extremely hot
are harmful to canned goods.
Never use food from cans that are leaking,
rusting, bulging, badly dented, or with
a foul odor; cracked jars or jars with
Cereal, ready-to-eat 6-12 months
Cook before eating
(oatmeal, etc.) 12 months
3 months
6-12
months
loose or bulging lids; or any container
that spurts liquid when you open it.
NEVER TASTE such foods. Throw out any
Coffee, whole beans, 1-3 weeks 1 week
non-vacuum bag
(For all types; 3-4 months
ground, in cans 2 years
frozen; 2 weeks refrigerated) 1 week
instant, jars and tins
12 months 2-3 months
BAKING INGREDIENTS
food you suspect is spoiled. In general,
most canned foods have a long shelf
life, and when properly stored, can be
Baking powder
6 months
Baking soda
18 months
Biscuit or pancake mix
15 months
Cake, Brownie, Bread Mixes
12-18 months
3 months
6 months
Pkg use-by date
•
Low-acid canned goods — two to
five years (canned meat and poultry,
stews, soups except tomato, pasta prod-
ucts, potatoes, corn, carrots, spinach,
Cornmeal, regular, degerminated 6-12 months 12 months
stone ground or blue
1 month 2-3 months
beans, beets, peas and pumpkin).
Cornstarch 18 months
Flour, white
6-12 months
18 months
6-8 months
•
High-acid canned goods — 12 to 18
months (tomato products, fruits,
Flour, whole wheat
1 month 6-8 months
sauerkraut and foods in vinegar-based
Frosting, canned 10 months
1 week
sauces or dressings).
Frosting mixes
12 months
Chocolate, unsweetened
18-24 months
and semi-sweet, solid
3 months
1 year
•
Some canned hams are shelf-stable.
Never store ham or any foods labeled
Chocolate syrup
2 years
6 months
“keep refrigerated” in the pantry. These
Cocoa and Cocoa Mixes
Indefinitely
CONDIMENTS
1 year
Barbecue sauce, bottled
12 months 4 months 1 month
Ketchup, Cocktail or
Chili sauce
12 months 6 months 1 month
for several weeks, or even months, af-
ter opening, as the accompanying chart
Chutney 12 months 1-2 months
Horseradish, in jar
12 months 3-4 months
Mayonnaise, commercial
2-3 months 2 months
Mustard 12 months 12 months
Olives, black and green
12-18 months
2 weeks
Pickles
12 months
1-2 weeks
Salad Dressings,
commercial, bottled 10-12 months 3 months
Salsa, picante & taco
12 months 1 month
sauces
1 month
indicates. However, be sure to read
package labels. Some items must be
refrigerated after opening. Of course,
products that become contaminated
(bugs in flour, for example) should be
immediately thrown out.
COOKIES, packaged
2 months 8-12 months frozen
4 weeks
CRACKERS 8 months 8
Freeze or refrigerate 3-4 months
1 month
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Shelf-stable foods such as canned
goods, cereal, baking mixes, pasta,
dry beans, mustard, ketchup and
peanut butter can be kept safely at
room temperature.
To keep these foods at their best
quality, store them in clean, dry, cool
(below 85°F) cabinets away from the
stove or the refrigerator’s exhaust.
Extremely hot (over 100°F) and
freezing temperatures are harmful to
canned goods.
In general, most canned foods have a
long shelf life, and when properly
stored, can be eaten for several years:
•Low-acid canned goods – two to five
years (canned meat and poultry,
stews, soups except tomato, pasta
products, potatoes, corn, carrots,
spinach, beans, beets, peas and
pumpkin).
•High-acid canned goods – 12 to 18
months (tomato products, fruits,
sauerkraut and foods in vinegar-based
sauces or dressings).
Some canned hams are shelf-stable.
Never store ham or any foods labeled
“keep refrigerated” in the pantry.
These foods must be stored in the
refrigerator.
Many shelf-stable foods remain
edible for several weeks, or even
months, after opening, as the
accompanying chart indicates.
However, be sure to read package
labels. Some items must be
refrigerated after opening.
Do Not Consume Food from Cans or Jars If:
•Leaking or stained
•Swollen can
•Rusty
•Badly dented, crimped or pinched
•Container is cracked
•Foul odor
•Safety seals are broken or missing
•Lids are loose or missing
•Foods exhibit changed color or odor –
•NEVER TASTE SUSPICIOUS FOODS!
Do Not Consume Food from Boxes If:
Inside bag:
•Is torn or leaking
•Seals are ripped
•Has moldy or foreign objects inside
Box without an inside bag:
•Is open or torn
•Is stained or wet
•Has live or dead insects, webs, or droppings
Tips on Storing Canned and Boxed Food:
Store cans and boxes off the floor, either on a
pallet or shelf and 18 inches away from the
wall so air can circulate
Store canned and boxed goods in a clean, dry,
and cool area (below 85°F).
Extremely hot (over 100°F) and cold (below
30°F) temperatures can damage canned goods
and shorten shelf life.
Always rotate your stock – First in-First out!
Shelf-stable foods – Shelf life after Coded Date
SHELF STABLE FOODS
UNOPENED
IN PANTRY
REFRIGERATOR
AFTER OPENING
IN PANTRY
AFTER OPENING
Diet powder mixes
6 months
3 months
Extracts, vanilla,
3 years
1 year
Fruits, dried
6 months
6 months
1 month
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Garlic, chopped,
Commercial jars
18 months
Refrigerate; use by
date on jar
3 years
Gelatin, flavored
Unflavored
18 months
Use all or reseal for
3-4 months
3 years
Gravy, jars and cans
Dry Gravy mixes
2-5 years
1-2 days
Use entire can
2 years
1-2 days
Mix entire packet
Herbs, dried
1-2 years
Cool, dark place 1
year
Honey
12 months
12 months
Jams, jellies, preserves
12 months
6months
Jerky, commercially dried
12 months
2-3 months
Jerky, homemade
1-2 months
1-2 months
Juice, boxes
4-6 months
8-12 days
Lentils, dried
12 months
12 months
Marshmallows,
Marshmallow creme
2-4 months
1 month
Milk, canned evaporated
12 months
4-5 days
Molasses
12 months
6 months
Mushrooms, dried
6 months
3 months
Oils, olive or vegetable
Nuts oils
Vegetable oil sprays
6 months
4 months
1-3 months
6 months
2 years
1 year
Nuts, jars or cans
12 months
Refrigerate 4-6 months
Freeze 9-12 months
1 month
Pasta, dry, without eggs
2 years
1 year
Dry egg noodles
2 years
1-2 months
Peanut butter,
commercial
ccomcommcommercialc
ommercial
6-9 months
2-3 months
Peas, dried split
12 months
12 months
Pectin
Use by pkg. date
1 month
Popcorn, dry kernels in a jar
2 years
1 year
Commercially popped in bags
Microware packets
2-3 months
1-2 weeks
12 months
1-2 days popped
Potato chips``
2 months
1-2 weeks
Potatoes, instant
6-12 months
6-12 months
Pudding mixes
12 months
3-4 months
Rice, white or wild
Brown Rice
Flavored or herb mixes
2 years
6 months
1 year
1 year
1 year
6 months
Use all
Sauce mixes, nondairy
(spaghetti, taco, etc.)
Cream sauces, milk solids
2 years
Use entire amount
1 year
Shortening, solid
8 months
3 months
Soda such as carbonated
3 mos. after date
2-3 days
1 week
Cola drinks, mixers:
Diet sodas, bottles or cans
Regular sodas, bottles
Regular sodas, cans
3 mos. after date
2-3 days
2 weeks
9 mos. after date
Soup mixes, dry bouillon
12 months
12 months
SOY PRODUCTS
Soy or rice beverage,
Shelf stable
Soy beverage powders
Soy flour, de-fatted, low-fat
Soy flour, full-fat
Textured soy protein (TSP)
Re-hydrated TSP
3 months or “use-
by” date
7-10 days
6 months
3-4 months
1 year
1 year
2 months
6 months
2 years
3-4 months
3-4 months
3-4 days
Spaghetti Sauce in jars
18 months
4 days
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Shelf-stable foods/bakery items
SHELF STABLE FOODS
UNOPENED REFRIGERATOR
IN PANTRY
IN PANTRY AFTER OPENING AFTER OPENING
KEEPING FOOD SAFE DURING
A POWER OUTAGE
Spices, whole 2-4 years total
ground
2-3 years total
paprika, red pepper, &
Included in total
Included in total
chili powder
2 years total
Store in refrigerator Included in total
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Sugar, brown
4 months
granulated
2 years
confectioners 18 months
sugar substitutes 2 years
Syrup, pancake
12 months
Sugar never spoils
12 months
Genuine or real maple
12 months 12 months
In the Freezer
Tapioca
12 months
Tea, bags
18 months
loose
2 years
instant
3 years
Toaster pastries, fruit filled
6 months
non-fruit fillings
9 months
Tomatoes, sun dried,
12 months
12 months
6-12 months
6-12 months
Keep foil packets sealed
•
Even when the power is off, a full
freezer will stay frozen for about two
days; a half-full freezer about one day.
So keep the freezer door closed.
•
If you think power will be out for
several days, locate some block ice,
packed in oil
12 months 6-12 months 3-6 months
packed in cellophane
9 months 6-12 months 3-6 months
bags of ice or dry ice to put in the
freezer along with your refrigerated
Vinegar
2 years
12 months
perishable food, or keep the food con-
Yeast, dry, packets and jars
Use by date Refrigerate open jars
tinually iced in an insulated cooler.
Water, bottled
1-2 years
Worcestershire Sauce 1 year
3 months
1 year
•
You can also pack foods tightly
together to insulate one another.
BAKERY ITEMS SHELF
REFRIGERATOR
FREEZER
Bread, commercial*
2-4 days 7-14 days 3 months
Bread, flat (tortillas, pita) 2-4 days 4-7 days 4 months
Cakes, angel food 1-2 days 1 week
2 months
chiffon, sponge 1-2 day 1 week
2 months
chocolate
1-2 days 1 week
4 months
fruit cake
1 month 6 months 12 months
made from mix 3-4 days 1 week
4 months
pound cake
3-4 days 1 week
6 months
(Refrigerate any cake
•
All thawed raw or cooked foods can
be refrozen if they still contain ice
crystals or are 40
º
F or below, but there
may be some quality loss.
•
Foods thawed and held above 40
º
F
for more than two hours should be dis-
carded.
Foods in the Refrigerator
with frosting made of
dairy products or eggs)
*Any breads containing meat, hard cooked eggs, custard filling or other
perishable ingredients must be refrigerated within two hours.
•
Refrigerated foods should be edible
as long as power is out no more than
Cheesecake
Cookies, bakery or
1 week
2-3 months
four hours.
•
Discard any perishable foods that
homemade
2-3 weeks
2 months 8-12 months
Croissants, butter
1 day 1 week
2 months
Doughnuts, glazed or cake 1-2 days 1 week
1 month
have been above 40
º
F for two hours
or more, and any food that has an un-
dairy cream filled
Eclairs, dairy cream filled
3-4 days
3-4 days
usual odor, color, or texture, or feels
warm to the touch.
Muffins 1-2 days 1 week
2 months
Pastries, danish 1-2 days 1 week
2 months
•
If you have any doubts about the
safety of any item in your refrigerator
Pies, cream
3-4 days
after power is restored, it’s best to err
chiffon
1-2 days
on the side of caution and discard it.
fruit
1-2 days 1 week
8 months
mincemeat
2 hours 1 week
8 months
pecan
2 hours 3-4 days
1-2 months
pumpkin
2 hours 3-4 days
1-2 months
Quiche
2 hours 3-4 days
2 months
Rolls, yeast, baked 3-4 days 1 week 2 months
yeast, partially baked Package date 1 week 2 months
filled, meat or
vegetables 2 hours 3-4 days
2 months
For additional information about food safety
during power outages, call the toll-free USDA
Meat and Poultry Hotline at 1-800-535-4555.
Information for these guidelines were
Developed by: Food Marketing Institute,
Washington, DC 20005 with the cooperation of
Cornell University, Institute of Food Science,
Cornell Cooperative Extension
Sooner or later, the electricity may fail
due to a power outage, and a refrig-
erator without electricity cannot keep
food safe very long. To be prepared,
keep an appliance thermometer in
both the refrigerator and freezer to
monitor the temperature.