How Long Does Food Last? The Complete Fridge & Freezer Shelf Life Guide
Most food waste at home starts with a simple question: "Is this still good?" Without clear answers, people play it safe and throw things out — often unnecessarily. This guide gives you concrete shelf life numbers for every major food category, plus the signals that tell you when something has genuinely gone off.
Understanding Food Date Labels
Before the shelf life numbers, it helps to understand what date labels actually mean — because most people misread them and throw away perfectly good food as a result.
- "Sell by": This is a retailer instruction, not a consumer date. It tells the store when to remove the product from shelves. Food can be safe for days or weeks after this date depending on the product.
- "Best by" / "Best before": A manufacturer's estimate of peak quality, not a safety cutoff. "Best by" means the producer can't guarantee maximum flavor or texture after this date — not that the food becomes unsafe.
- "Use by": The closest thing to an actual safety date. More relevant for highly perishable items like seafood, deli meats, and some dairy. Take this one seriously, especially for raw proteins.
The FDA and USDA acknowledge that most date labels reflect quality, not safety. Your senses — smell, appearance, texture — are usually the most reliable guide.
How Long Meat Lasts
Raw meat is the highest-risk category. When in doubt, freeze rather than refrigerate.
- Ground beef, pork, lamb: Fridge 1–2 days; Freezer 3–4 months
- Beef steaks and roasts: Fridge 3–5 days; Freezer 6–12 months
- Pork chops: Fridge 3–5 days; Freezer 4–6 months
- Whole chicken or turkey: Fridge 1–2 days; Freezer 12 months
- Chicken pieces (bone-in or boneless): Fridge 1–2 days; Freezer 9 months
- Bacon: Fridge 7 days (opened); Freezer 1 month
- Deli meats (opened): Fridge 3–5 days; Freezer 1–2 months
- Hot dogs (opened): Fridge 1 week; Freezer 1–2 months
How Long Fish and Seafood Last
- Fresh fish fillets: Fridge 1–2 days; Freezer 3–8 months (fatty fish like salmon: 3 months; lean fish like cod: 6–8 months)
- Shrimp (raw): Fridge 1–2 days; Freezer 6–18 months
- Shrimp (cooked): Fridge 3–4 days; Freezer 3 months
- Canned fish (opened, transferred to container): Fridge 3–4 days; do not freeze
The smell test for seafood: Fresh fish should smell like the ocean — clean and briny, not "fishy." A strong fishy odor means the fish is past its prime. Shellfish that are dead before cooking (shells that won't close when tapped, or won't open after cooking) should be discarded.
How Long Dairy Lasts
- Milk: Fridge 1 week past "sell by" (whole milk); Freezer 3 months
- Heavy cream: Fridge 10 days after opening; Freezer 2 months
- Butter (unsalted): Fridge 1–3 months; Freezer 12 months (salted lasts slightly longer)
- Hard cheese (cheddar, parmesan): Fridge 3–4 weeks after opening (cut off mold if it appears — the rest is safe); Freezer 6 months
- Soft cheese (brie, camembert): Fridge 1–2 weeks after opening; not ideal for freezing
- Cottage cheese and ricotta: Fridge 1 week after opening; Freezer 3 months (texture changes)
- Yogurt: Fridge 1–3 weeks past "best by"; Freezer not recommended for eating straight
- Eggs (in shell): Fridge 3–5 weeks past pack date; do not freeze in shell
How Long Vegetables and Fruit Last
Most vegetables keep longest unwashed and uncut. Wash just before use, not before storing.
- Leafy greens (lettuce, spinach): Fridge 3–7 days; not suitable for freezing raw
- Broccoli and cauliflower: Fridge 5–7 days; Freezer 12 months (blanched)
- Bell peppers: Fridge 1–2 weeks; Freezer 6 months (raw, sliced)
- Carrots: Fridge 3–4 weeks; Freezer 12 months (blanched)
- Onions (whole): Cool, dark pantry 1–3 months; Fridge once cut: 7–10 days
- Garlic (whole bulb): Pantry 3–6 months; Fridge once opened: 1–2 weeks
- Tomatoes: Counter 1 week (refrigerating kills flavor); Fridge if overripe: 2 days
- Potatoes: Cool, dark pantry 2–5 weeks; do not refrigerate (starch converts to sugar)
- Berries: Fridge 3–7 days; Freezer 6–12 months
- Bananas: Counter until ripe, then Fridge 5 days (skin darkens, fruit is fine); Freezer 3 months
- Avocados: Counter until ripe, then Fridge 3–4 days; cut avocado: 1–2 days with pit and lemon juice
How Long Cooked Leftovers Last
The 3–4 day rule applies to most cooked foods in the fridge. If you won't eat it within that window, freeze it now — not three days from now. See our guide on how to store leftovers safely for best practices on containers and cooling.
- Cooked chicken: Fridge 3–4 days; Freezer 4 months
- Cooked beef/pork: Fridge 3–4 days; Freezer 2–3 months
- Soups and stews: Fridge 3–4 days; Freezer 4–6 months
- Cooked rice and pasta: Fridge 3–5 days; Freezer 6 months
- Cooked eggs (scrambled, hard-boiled): Fridge 3–4 days; do not freeze
- Pizza: Fridge 3–4 days; Freezer 2 months
- Casseroles: Fridge 3–4 days; Freezer 2–3 months
Signs Food Has Actually Gone Bad
Numbers are guides, but your senses are the final arbiter. Trust these signals over dates:
- Smell: Sour, sulfurous, ammonia-like, or "off" in any way — discard. Raw meat should have little to no odor; cooked food should smell like what it is.
- Texture: Sliminess on meat or vegetables, unusual mushiness on produce, or a sticky film on cooked food.
- Appearance: Mold (except on hard cheeses where you can cut off an inch around it), discoloration beyond normal, or gas bubbling in liquids.
- Taste: If something looks and smells fine but tastes sour or "off," stop eating it.
Track expiry dates proactively with Fridge Dump — add ingredients with their dates and the app surfaces what needs to be used first, so you catch things before they go off rather than after.
Frequently Asked Questions
Most cooked leftovers last 3–4 days in the fridge when stored in airtight containers. Soups and stews can last up to 5 days. Foods with mayonnaise, eggs, or seafood should be eaten within 2 days. When in doubt, freeze rather than refrigerate.
It depends on the label type. "Best by" and "sell by" dates are quality estimates — food is often fine several days past these. "Use by" dates on meat, poultry, and seafood should be taken seriously. Trust your senses: if food smells off, looks unusual, or has visible mold (except intentionally moldy cheese), discard it.
Bad meat typically has a sour or sulfurous smell (fresh raw meat should have little odor), a slimy or tacky texture, or a grey-green color. Raw beef may naturally go slightly brown, but green or grey-green is a bad sign. When in doubt, throw it out — foodborne illness from spoiled meat is serious.
Yes, significantly. Your fridge should be at or below 40°F (4°C). Every degree above this accelerates bacterial growth. Many home fridges run too warm, especially near the door. Use a fridge thermometer to check — the back of the middle shelf is the most stable. The freezer should be at 0°F (−18°C) or below.