Cold Food Storage Guidelines

These storage time limits may seem short but they will help keep refrigerated food from spoiling or becoming dangerous to eat. Freezing will keep foods safe indefinitely but quality will deteriorate over time. Pay attention to the sell by or use by dates. If the product has expired throw it out.

Product Freezer
Fresh eggs, in shell Hard cooked eggs Deli turkey, ham. chicken Luncheon meat, unopened package Luncheon meat, opened package Ground beef, turkey or pork Fresh chicken & turkey Fresh fish Steaks, chops & roasts Cooked meat, poultry, fish Soups, stews & casseroles Pizza, cooked Frozen dinners and entrees Milk Cheese

Refrigerator (40F)
3 5 weeks 1 week 3 5 days 2 weeks 3 5 days 1 2 days 1 2 days 1 2 days 3 5 days 3 4 days 3 4 days 3 4 days --7 days 3 4 weeks

(0F)
do not freeze do not freeze do not freeze 1 2 months 1 2 months 3 4 months 9 months 3 6 months 4 12 months 2 3 months 2 3 months 1 2 months 3 4 months 3 months 6 months

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PG 8/06

Safe Cooking Temperatures

Internal temperature as measured with a food thermometer

Ground Meat & Meat Mixtures

Beef, pork, veal and lamb Turkey, chicken 160F 165F

Fresh Beef, Veal, Lamb

Medium rare Medium Well Done 145F 160F 170F

Poultry
Whole poultry and poultry parts Stuffing (cooked alone or in a bird) 165F 165F

Fresh Pork
Medium Well Done 160F 170F

Ham
Fresh (raw) Pre-cooked (to reheat) 160F 140F

Eggs and Egg Dishes

Eggs Egg dishes Cook until yolk & white are firm 160F

Fish & Seafood

Fin fish (cod, salmon, tuna, etc.) Shrimp, lobster & crabs Clams, oysters & mussels 145F Cook until flesh is pearly & opaque Cook until shells open during cooking 165F

Leftovers & Casseroles

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PG 8/06