Refrigerated Foods – Shelf Life After Coded Date

PRODUCT REFRIGERATED FROZEN

BEVERAGES, FRUIT
3 weeks, unopened;
FOOD Share – Shelf Life Guide Juice in cartons, fruit drinks, punch 7-10 days open 8-12 months

DAIRY PRODUCTS
FOOD Share, Ventura County’s Food
Butter 1-3 months 6-9 months
Bank, often receives donations of food
Buttermilk 1-2 weeks 3 months
items after the date on the package
Cheese, hard (such as cheddar, 6 months unopened;
has expired. In most cases, this food is swiss, block parmesan) 3-4 weeks opened
6 months
still safe to eat! Food manufacturers Parmesan, shredded 1 month opened 3-4 months
use different date codes to ensure that Shredded cheddar, mozzarella, etc. 1 month 3-4 months
consumers receive their product at Cheese, processed slices 1-2 months Doesn't freeze well
peak quality. Once a product is past Cheese, soft (such as Brie, Bel Paese) 1 week 6 months
code date, many manufacturers Cottage cheese, ricotta 1 week Doesn't freeze well
donate it to food banks. Some foods Cream cheese 2 weeks Doesn't freeze well
deteriorate quickly, while the quality Cream, whipping, ultrapasteurized 1 month Do not freeze
of other items may last longer than Whipped, sweetened 1 day 1-2 months
expected. This is why the storage Aerosol can, real whipped cream 3-4 weeks Do not freeze
times listed in the accompanying Aerosol can, nondairy topping 3 months Do not freeze
charts are intended as useful Cream, half-and-half 3-4 days 4 months
guidelines, not hard and fast rules. Dips, sour cream based 2 weeks Do not freeze
Egg substitutes, liquid
unopened 10 days Do not freeze
Coded Dates
opened 3 days
Coded dates (packing numbers) may Eggnog, commercial 3-5 days 6 months
appear on shelf-stable products such as Eggs, in shell 3-5 weeks Do not freeze
cans and boxes of food. This enables raw whites, yolks* 2-4 days 12 months
manufacturers to rotate their stock, as hard cooked 1 week Doesn't freeze well
well as locate their products in the 1 week after date;
Kefir (fermented milk) Do not freeze
event of a recall. opened 1-2 days
Margarine 6 months 12 months
Calendar code dates help stores Milk, plain or flavored 1 week 3 months
determine how long to display the Package date;
Pudding Do not freeze
product for sale and relate to the peak 2 days after opening
quality of food, not safety. Calendar Sour cream 7-21 days Doesn't freeze well
code dates are found primarily on Yogurt 7-14 days 1-2 months
perishable foods, such as dairy, DOUGH
products, eggs, meat and poultry.
Tube cans of biscuits, rolls,
Use-by date Do not freeze
Four ways products are dated: pizza dough, etc.
Ready-to-bake pie crust Use-by date 2 months
•“Sell-by” date – tells the store how Use by date,
long to display the product for sale. Cookie dough unopened or opened 2 months

1-2 days or use-by

•“Best if Used By (or Before)” – PASTA, fresh date on package 2 months
recommended for best flavor or quality.
It is not a purchase or safety date. Date on carton;
PESTO or SALSA 1-2 months
3 days after opening
•“Use By” – the last date
SOY PRODUCTS
recommended for use of the product
while at peak quality. The Soy or rice beverage, refrigerated 7-10 days Do not freeze
manufacturer of the product has 1 week or
Tofu 5 months
determined the date. package date
Miso 3 months Do not freeze
•“Exp. (or Expires)” – this is a true
expiration date. The food is not safe to *When freezing egg yolks, beat in either 1/8 teaspoon salt or 1 1/2 teaspoons sugar or
eat and must be thrown away. corn syrup per 1/4 cup egg yolks (4 yolks).
 Refrigerated Foods – Shelf Life After Coded Date
STORING REFRIGERATED FOOD MEAT, POULTRY & FISH REFRIGERATED FROZEN
• Leave meat, poultry and seafood in the FISH
store packaging before using. Repeated Lean fish (cod, flounder, haddock,
handling can introduce bacteria into halibut, sole, etc.) 1-2 days 6-8 months
products. Lean fish (pollock, ocean perch,
• Store opened food in foil, plastic rockfish, sea trout) 1-2 days 4 months
wrap, leak-proof plastic bags or air- Fatty fish (bluefish, mackerel, mullet,
salmon, tuna, etc.) 1-2 days 2-3 months
tight, food storage containers to keep Caviar, fresh, in jar 1-4 weeks; 2 days open Doesn't freeze well
food from drying out. Cooked fish, all 3-4 days 1-2 months
• Place meat, poultry and seafood in Surimi seafood 3-4 days or package date 9 months
the coldest part of the refrigerator. Store
SHELLFISH
eggs in their original carton on a shelf,
not in the door. Shrimp, scallops, crayfish, squid 1-2 days 3-6 months
Shucked clams, mussels and oysters 1-2 days 3-4 months
• Defrost or marinate meat in the re- Crab meat, fresh 1-2 days 4 months
frigerator – never on the kitchen Crab meat, pasteurized 6 months unopened;
counter. 3-5 days, opened 4 months
• Place meat, poultry and seafood Crab legs, king, dungeness, snow 5 days 9-12 months
items on the lowest shelf to minimize Live clams, mussels, crab and oysters 1-2 days 2-3 months
Live lobsters 1-2 days 2-3 months
leakage onto other stored foods. Lobster tails 1-2 days 6 months
• Clean the refrigerator regularly to Cooked shellfish, all 3-4 days 3 months
remove spoiled food, odors and bac-
teria. Don’t overload the refrigerator. SMOKED FISH
Air must circulate freely to cool all Herring 3-4 days 2 months
Salmon, whitefish, cold-smoked 5-8 days 2 months
foods evenly. Salmon, whitefish, hot smoked 14 days or date on vacuum pkg 6 months in vacuum pkg

HANDLING FOOD SAFELY MEAT, FRESH

AT HOME Beef, lamb, pork or veal chops, steaks, roasts 3-5 days 4-12 months
Ground meat 1-2 days 3-4 months
Variety meats (liver, tongue, chitterlings, etc.) 1-2 days 3-4 months
Many cases of foodborne illness occur
Cooked meats (after home cooking) 3-4 days 2-3 months
each year due to improper handling
of food in the home. Microorganisms MEAT, SMOKED OR PROCESSED
multiply rapidly at temperatures be- Bacon 1 week 1 month
tween 40ºF and 140ºF. Unfortunately, Corned beef, in pouch with pickling juices 5-7 days 1 month
Ham, canned ("keep refrigerated" label) 6-9 months Do not freeze
the harmful bacteria that cause most 1 week 1-2 months
Ham, fully cooked, whole
cases of foodborne illness cannot be Ham, fully cooked, slices or half 3-4 days 1-2 months
seen, smelled or tasted. Therefore, it’s Ham, cook before eating 1 week 1-2 months
important to: Hot dogs, sealed in package 2 weeks 1-2 months
Hot dogs, after opening 1 week 1-2 months
Keep Cold foods Cold Lunch meats, sealed in package 2 weeks 1-2 months
o Lunch meats, after opening 3-5 days 1-2 months
(40 F or below) Sausage, raw, bulk type 1-2 days 1-2 months
and Hot foods Hot Sausage, smoked links, patties 1 week 1-2 months
o
(140 F or above). Sausage, hard, dry (pepperoni), sliced 2-3 weeks 1-2 months
POULTRY, FRESH
and follow these additional rules 1-2 days 12 months
Chicken or turkey, whole
Chicken or turkey, parts 1-2 days 9 months
1. CLEAN: Wash hands and surfaces Duckling or goose, whole 1-2 days 6 months
often and thoroughly. Giblets 1-2 days 3-4 months
POULTRY, COOKED or PROCESSED
2. SEPARATE: Don't cross-contaminate.
Chicken nuggets, patties 1-2 days 1-3 months
Cooked poultry dishes 3-4 days 4-6 months
3. COOK: Cook to proper temperatures. Fried chicken 3-4 days 4 months
Ground turkey or chicken 1-2 days 3-4 months
4. CHILL: Refrigerate promptly. (after Lunch meats, sealed in package 2 weeks 1-2 months
home cooking) 3-4 days refrigerated Lunch meats, after opening 3-5 days 1-2 months
Pieces covered with broth or gravy 1-2 days 6 months
or 2-3 months frozen. Rotisserie chicken 3-4 days 4 months
 Fresh fruits and vegetables
FRUITS SHELF REFRIGERATOR FREEZER FRESH PRODUCE
Apples 1-2 days 3 weeks Cooked, 8 months Raw fruit and vegetables can be held
•
atRaw
room fruit and vegetables
temperature, can be
stored in held
the
Apricots Until ripe 2-3 days Do not freeze
at room temperature, stored in the re-
Avocados Until ripe 3-4 days Do not freeze refrigerator or frozen. For most
frigerator or frozen. For most produce,
Bananas Until ripe 2 days, skin will blacken Whole peeled,1 month produce, refrigeration is the best
Berries, cherries 1-2 days 4 months refrigeration is the best way to main-
way to maintain quality and delay
Citrus Fruit 10 days 1-2 weeks Do not freeze tain quality and delay ripening.
ripening. There are, however, some
Coconuts, fresh 1 week 2-3 weeks Shredded,6 months
Grapes 1 day 1 week Whole, 1 month exceptions:
• Wash produce under running water
Kiwi Fruit Until ripe 3-4 days Do not freeze before preparation.
Melons 1-2 days 3-4 days Balls, 1 month •Tomatoes taste best if not refrig-
Papaya, mango 3-5 days 1 week Do not freeze erated.
• Cold storage
Once fruits can causeare
and vegetables them
cut,
Peaches, nectarines Until ripe 3-4 days Sliced, lemon juice to become mealy.
chopped or cooked, they should be
& sugar, 2 months placed in the refrigerator within two
Pears, Plums 3-5 days 3-4 days Do not freeze
hours,
•Bananas or should
frozennot in be
plastic freezer
refrigerated
containers.
unless fully ripe, and then they
VEGETABLES SHELF RAW, REFRIG. FROZEN*
should be used within 1-2 days.
Artichokes, whole 1-2 days
234567890123456 1-2 weeks Do not freeze Here are more
Refrigeration willrules
causefor handling
banana skin
Asparagus 3-4 days 8 months food safely in the home:
to blacken, but the fruit will not
Beans, green or wax 3-4 days 8 months
ripen while cold.
Beets 1 day 7-10 days 6-8 months • Keep EVERYTHING clean – hands,
Bok choy 2-3days 10-12 months utensils,
Broccoli, raab, rapini 3-5 days 10-12 months •If theycounters,
are very cutting
fresh,boards and
apples,
sinks.
Brussels sprouts 3-5 days 10-12 months mangoes, and stone fruits (plums,
• Always WASH HANDS and
Cauliflower 3-5 days 10-12 months peaches, etc.) can be stored at room
EQUIPMENT thoroughly with soap
Cabbage 1-2 weeks 10-12 months temperature,
Carrots, parsnips 3 weeks 10-12 months
and hot waterbut these
before items should
preparing foods
be refrigerated as they ripen.
and after handling raw meat, poultry
Celery 1-2 weeks 10-12 months
Corn on the cob 1-2 days 8 months or seafood.
Cucumbers 4-5 days Do not freeze •Hardy
• Don’tvegetables
let juices like fromonions,
raw garlic,
meat,
Eggplant 1 day 3-4 days 6-8 months potatoes, sweet potatoes,
poultry or seafood touch ready-to-eat and
Garlic 1 month 1-2 weeks 1 month winterduring
foods squashshopping,
can be stored
in theinrefrig-
cool,
Ginger Root 1-2 days 1-2 weeks 1 month dark places
erator outside
or during of the cooler.
preparation.
Greens 1-2 days 10-12 months • Always put cooked food on a clean
Herbs, fresh 7-10 days 1-2 months plate that did not previously hold raw
OTHER TIPS:
Leeks 1-2 weeks 10-12 months meat, poultry or seafood.
Lettuce, iceberg 1-2 weeks Do not freeze  Wash produce under running
• Cutting
water boards can be a source of
before preparation
Lettuce, leaf 3-7 days Do not freeze
Mushrooms 2-3 days 10-12 months bacterial contamination, so it’s a
Okra 2-3 days 10-12 months good
 Once ideafruits
to use and different
vegetablescutting
are
Onions, dry 2-3 weeks 2 months 10-12 months boards for raw meat and
cut, chopped or cooked, they poultry, pro-
Spring or green 1-2 weeks 10-12 months duce and ready-to-eat foods. When
Parsley, cilantro 1 week 1-2 months usingshould be placed
cutting boards, make surein thatthe
Peppers, bell or chile 4-5 days 6-8 months refrigerator within
they are thoroughly cleaned. two hours, or
Potatoes 1-2 months 1-2 weeks Cooked and mashed, frozen in plastic
• Cook foods to proper temperatures freezer
10-12 months containers.
to kill bacteria.
Radishes 10-14 days Do not freeze • Use a clean food thermometer to
Rutabagas 1week 2 weeks 8-10 months  Cutting boardsreachcan be a source
make sure foods proper tem-
Spinach 1-2 days 10-12 months
Squash, summer 4-5 days 10-12 months
of bacterial contamination, so
peratures.
winter 1 week 2 weeks 10-12 months it’s a good idea to use different
Turnips 2 weeks 8-10 months cutting boards, for raw meat and
Tomatoes Until ripe 2-3 days 2 months poultry, produce and ready-to-
eat foods.
*It is recommended to blanch (partially cook) or cook vegetables before freezing.
 Frozen food – Shelf Life After Coded Date
FROZEN FOODS
FROZEN ITEMS FREEZER REFRIGERATOR AFTER THAWING
Because foods frozen at peak quality will Bagels 2 months 1-2 weeks
taste better than foods frozen near the end Bread Dough, commercial Use-by date After baking, 4-7 days
of their useful life, quickly freeze items Burritos, sandwiches 2 months 3-4 days
you don’t plan to use in the next day or Egg substitutes 12 months Date on Carton
two. Keep the freezer temperature at 0ºF Fish, breaded 3-6 months Do not defrost. Cook frozen.
or below; frozen food quality deteriorates Fish, raw 6 months 1-2 days
Fruit such as berries, melons 4-6 months 4-5 days
more rapidly above 0ºF.
Guacamole 3-4 months 3-4 days
Ice cream 2-4 months
Remember, freezing to 0ºF inactivates but Juice concentrates 6-12 months 7-10 days
does not destroy microbes such as bacteria, Lobster tails 3 months 2 days
yeasts and molds that can be present in Pancakes, Waffles 2 months 3-4 days
food. Once a frozen food item is thawed, Sausages, uncooked 1-2 months 1-2 days
these microbes can become active, mul- precooked 1-2 months 1 week
tiplying under the right conditions to levels Sherbet, sorbet 2-4 months
that can lead to foodborne illness. 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
Defrosting Tempeh 12 months 1-2 weeks
Never defrost foods outdoors, in a cold Topping, whipped 6 months 2 weeks
room in the house, such as the basement, TV Dinners, entrees,
or on the kitchen counter. These methods breakfast 3 months Do not defrost. Cook frozen.
encourage growth of harmful bacteria. Vegetables 8 months 3-4 days

• There are three ways to defrost food: in Deli foods – Shelf Life After Coded Date
the refrigerator, in a sealed package in cold
water, and in the microwave oven. Never DELI FOODS REFRIGERATOR FREEZER
defrost or thaw a food product by leaving Main dishes or meals,
it out on the kitchen counter. hot or refrigerated 3-4 days 2-3 months
• Food thawed in the refrigerator can be Meats covered with gravy
refrozen without cooking. Plan ahead be- or broth 1-2 days 6 months
cause food may take several hours to thaw Commercial brand vacuum packed
in the refrigerator (or even days for tur- dinners with USDA seal 2 weeks Does not freeze well
keys). Chicken, rotisserie or fried 3-4 days 4 months
Luncheon meats, store-sliced 3-5 days 1-2 months
• Foods defrosted in cold water or in the Pate 1-2 days 1-2 months
microwave should be cooked immediately. Cheese, store-sliced, hard cheese
such as cheddar or swiss 3-4 weeks 6 months
DELI FOODS Cheese, soft (such as brie,
bel paese, goat cheese,
Your supermarket deli maintains rigid fresh mozzarella) 1 week 6 months
quality assurance and sanitation standards Salads containing meat, fish,
to ensure you will always receive fresh, poultry or eggs 3-4 days Don’t freeze.
wholesome products. Salads, vegetable 3-5 days Don’t freeze.
Side dishes such as cooked
• As soon as you get home, immediately
vegetables, rice or potatoes 3-4 days 1-2 months
put cold perishables into the refrigerator Olives 2 weeks Don’t freeze.
or freezer. Pudding Package date; Don’t freeze.
• Hot perishable foods from the deli de- 2 days after opening
partment need to be kept at 140oF or Fruit, cut Package date; Don’t freeze.
above, or consumed within two hours. 4 days after opening
• For hot deli foods to be eaten at a later Cheesecake 1 week 2-3 months
time, place them in shallow, covered con-
tainers and refrigerate or freeze within two
hours.
• Reheat foods to 165ºF.
Shelf-stable foods – Shelf Life After Coded Date
PANTRY STORAGE
SHELF STABLE FOODS UNOPENED REFRIGERATOR IN PANTRY
IN PANTRY AFTER OPENING AFTER OPENING
12345678901234567
Shelf-stable foods
Shelf-stable foods such
such as canned
as canned
Baby food, jars or cans, goods, cereal,
fruits & vegetables Use-by date 2-3 days goods, cereal, baking
bakingmixes,
mixes,pasta,
pasta, dry
dry beans, mustard, ketchup
beans, mustard, ketchup and andpeanut
meats & eggs 1 day
peanut butter can be kept safely at
cereal, dry mixes 2 months butter can be kept safely at room tem-
Formula 1-2 days
room temperature.
perature.
Bacon Bits, Imitation 4 months Refer to jar 4 months
Beans, Dried 12 months 12 months keep these
To keep thesefoods
foodsatattheir
theirbest
bestquality,
Canned goods, low acid 2-5 years 3-4 days quality, store them in clean, dry, cool
(such as meat, poultry, (belowcabinets
85ºF) 85°F) cabinets awaythe
away from fromstove
the or
fish, gravy, stew, soups, stove
the or the refrigerator’s
refrigerator's exhaust. hot
exhaust. Extremely
beans, carrots, corn, Extremely hot (over 100°F) and
pasta, peas, potatoes, are harmful
freezing to cannedare
temperatures goods.
harmful to
spinach)
Canned goods, high acid 12-18 months 5-7 days
canned goods.
(such as juices, fruit, Never use food from cans that are leaking,
pickles, sauerkraut, rusting,
In general,bulging, badly dented,
most canned or with
foods have a
tomato soup, and foods along
foulshelf life, and when properly with
odor; cracked jars or jars
in vinegar-based sauce)
stored,orcan
loose be eaten
bulging lids;for
orseveral years:
any container
Cereal, ready-to-eat 6-12 months 3 months
that spurts liquid when you open it.
Cook before eating •Low-acid
NEVER TASTEcanned
such goods
foods. –Throw
two tooutfive
any
(oatmeal, etc.) 12 months 6-12 months
Coffee, whole beans, 1-3 weeks 1 week years (canned meat and poultry,
food you suspect is spoiled. In general,
non-vacuum bag (For all types; 3-4 months stews, soups except tomato, pasta
most canned foods have a long shelf
ground, in cans 2 years frozen; 2 weeks refrigerated) 1 week products,
life, potatoes,
and when corn,stored,
properly carrots,can be
instant, jars and tins 12 months 2-3 months spinach, beans, beets, peas and
pumpkin).
BAKING INGREDIENTS
Baking powder 6 months 3 months • Low-acid canned goods — two to
Baking soda 18 months 6 months
•High-acid canned goods – 12 to 18
five years (canned meat and poultry,
Biscuit or pancake mix 15 months Pkg use-by date months (tomato products, fruits,
stews, soups except tomato, pasta prod-
Cake, Brownie, Bread Mixes 12-18 months sauerkraut and foods in vinegar-based
ucts, potatoes, corn, carrots, spinach,
Cornmeal, regular, degerminated 6-12 months 12 months sauces or
beans, dressings).
beets, peas and pumpkin).
stone ground or blue 1 month 2-3 months
Cornstarch 18 months 18 months • High-acid canned goods — 12 to 18
Some canned hams are shelf-stable.
Flour, white 6-12 months 6-8 months months (tomato products, fruits,
Never store ham or any foods labeled
Flour, whole wheat 1 month 6-8 months sauerkraut and foods in vinegar-based
Frosting, canned 10 months 1 week “keep refrigerated”
sauces or dressings).in the pantry.
Frosting mixes 12 months 3 months These foods must be stored in the
• Some canned hams are shelf-stable.
Chocolate, unsweetened 18-24 months 1 year refrigerator.
Never store ham or any foods labeled
and semi-sweet, solid
Chocolate syrup 2 years 6 months “keep
Many refrigerated”
shelf-stablein the pantry.
foods These
remain
Cocoa and Cocoa Mixes Indefinitely 1 year edible for several weeks, or even
CONDIMENTS months, after opening, as the
Barbecue sauce, bottled 12 months 4 months 1 month accompanying chart indicates.
for several weeks, or even months, af-
Ketchup, Cocktail or However, be sure to read package
Chili sauce 12 months 6 months 1 month ter opening, as the accompanying chart
labels.
indicates. Some
However, items must
be sure be
to read
Chutney 12 months 1-2 months 234567890123456
package labels. Some items
refrigerated after opening. must be
Horseradish, in jar 12 months 3-4 months refrigerated after opening. Of course,
Mayonnaise, commercial 2-3 months 2 months 1 month products that become contaminated
Mustard 12 months 12 months (bugs in flour, for example) should be
Olives, black and green 12-18 months 2 weeks immediately thrown out.
Pickles 12 months 1-2 weeks
Salad Dressings,
commercial, bottled 10-12 months 3 months
Salsa, picante & taco 12 months 1 month
sauces
COOKIES, packaged 2 months 8-12 months frozen 4 weeks
CRACKERS 8 months 8 Freeze or refrigerate 3-4 months 1 month
Do Not Consume Food from Cans or Jars If:
•Leaking or stained Shelf-stable foods – Shelf life after Coded Date
•Swollen can
•Rusty UNOPENED REFRIGERATOR IN PANTRY
•Badly dented, crimped or pinched
SHELF STABLE FOODS IN PANTRY AFTER OPENING AFTER OPENING
•Container is cracked Diet powder mixes 6 months 3 months
Extracts, vanilla, 3 years 1 year
•Foul odor Fruits, dried 6 months 6 months 1 month
•Safety seals are broken or missing Garlic, chopped, 18 months Refrigerate; use by jjj
•Lids are loose or missing Commercial jars 3 years date on jar
•Foods exhibit changed color or odor – Gelatin, flavored 18 months Use all or reseal for
Unflavored 3 years 3-4 months
•NEVER TASTE SUSPICIOUS FOODS! Gravy, jars and cans 2-5 years 1-2 days Use entire can
Dry Gravy mixes 2 years 1-2 days Mix entire packet
Herbs, dried 1-2 years Cool, dark place 1
Honey 12 months 12 months
year
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
Do Not Consume Food from Boxes If: Marshmallows,
Inside bag: 2-4 months 1 month
Marshmallow creme
•Is torn or leaking Milk, canned evaporated 12 months 4-5 days
•Seals are ripped Molasses 12 months 6 months
Mushrooms, dried 6 months 3 months
•Has moldy or foreign objects inside
Oils, olive or vegetable 6 months 4 months 1-3 months
Nuts oils 6 months
Vegetable oil sprays 2 years 1 year
Refrigerate 4-6 months
Nuts, jars or cans 12 months 1 month
Freeze 9-12 months
Pasta, dry, without eggs 2 years 1 year
Dry egg noodles 2 years 1-2 months
Peanut butter, 6-9 months 2-3 months
Peas, dried split
commercial 12 months 12 months
Box without an inside bag: Pectin
ccomcommcommercialc Use by pkg. date 1 month
•Is open or torn Popcorn,
ommercialdry kernels in a jar 2 years 1 year
•Is stained or wet Commercially popped in bags 2-3 months 1-2 weeks
Microware packets 12 months 1-2 days popped
•Has live or dead insects, webs, or droppings 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 2 years 1 year
Brown Rice 1 year 6 months 1 year
Flavored or herb mixes 6 months Use all
Sauce mixes, nondairy
2 years Use entire amount
(spaghetti, taco, etc.)
Cream sauces, milk solids 1 year
Shortening, solid 8 months 3 months
Tips on Storing Canned and Boxed Food: Soda such as carbonated
Cola drinks, mixers: 3 mos. after date 2-3 days 1 week
 Store cans and boxes off the floor, either on a
Diet sodas, bottles or cans
pallet or shelf and 18 inches away from the Regular sodas, bottles 3 mos. after date 2-3 days 2 weeks
wall so air can circulate Regular sodas, cans 9 mos. after date
Soup mixes, dry bouillon 12 months 12 months
 Store canned and boxed goods in a clean, dry, SOY PRODUCTS
and cool area (below 85°F). Soy or rice beverage, 3 months or “use-
7-10 days
Shelf stable by” date
Soy beverage powders 6 months 3-4 months
 Extremely hot (over 100°F) and cold (below
Soy flour, de-fatted, low-fat 1 year 1 year
30°F) temperatures can damage canned goods
Soy flour, full-fat 2 months 6 months
and shorten shelf life. Textured soy protein (TSP) 2 years 3-4 months
Re-hydrated TSP 3-4 months 3-4 days
 Always rotate your stock – First in-First out! Spaghetti Sauce in jars 18 months 4 days
 Shelf-stable foods/bakery items KEEPING FOOD SAFE DURING
A POWER OUTAGE
SHELF STABLE FOODS UNOPENED REFRIGERATOR IN PANTRY
IN PANTRY AFTER OPENING AFTER OPENING Sooner or later, the electricity may fail
Spices, whole 2-4 years total Included in total due to a power outage, and a refrig-
ground 2-3 years total Included in total erator without electricity cannot keep
paprika, red pepper, & food safe very long. To be prepared,
chili powder 2 years total Store in refrigerator Included in total
123456789012345678 keep an appliance thermometer in
Sugar, brown 4 months Sugar never spoils
granulated 2 years both the refrigerator and freezer to
confectioners 18 months monitor the temperature.
sugar substitutes 2 years
23456789012345678
Syrup, pancake 12 months 12 months
Genuine or real maple 12 months 12 months In the Freezer
Tapioca 12 months 12 months • Even when the power is off, a full
Tea, bags 18 months 12 months freezer will stay frozen for about two
loose 2 years 6-12 months days; a half-full freezer about one day.
instant 3 years 6-12 months So keep the freezer door closed.
Toaster pastries, fruit filled 6 months Keep foil packets sealed • If you think power will be out for
non-fruit fillings 9 months
Tomatoes, sun dried, several days, locate some block ice,
packed in oil 12 months 6-12 months 3-6 months bags of ice or dry ice to put in the
packed in cellophane 9 months 6-12 months 3-6 months 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 3 months • You can also pack foods tightly
Worcestershire Sauce 1 year 1 year together to insulate one another.
BAKERY ITEMS SHELF REFRIGERATOR FREEZER • All thawed raw or cooked foods can
be refrozen if they still contain ice
Bread, commercial* 2-4 days 7-14 days 3 months
Bread, flat (tortillas, pita) 2-4 days 4-7 days 4 months crystals or are 40ºF or below, but there
Cakes, angel food 1-2 days 1 week 2 months may be some quality loss.
chiffon, sponge 1-2 day 1 week 2 months • Foods thawed and held above 40ºF
chocolate 1-2 days 1 week 4 months for more than two hours should be dis-
fruit cake 1 month 6 months 12 months carded.
made from mix 3-4 days 1 week 4 months
pound cake 3-4 days 1 week 6 months
Foods in the Refrigerator
(Refrigerate any cake
with frosting made of *Any breads containing meat, hard cooked eggs, custard filling or other • Refrigerated foods should be edible
perishable ingredients must be refrigerated within two hours. as long as power is out no more than
dairy products or eggs)
Cheesecake 1 week 2-3 months four hours.
Cookies, bakery or • Discard any perishable foods that
homemade 2-3 weeks 2 months 8-12 months have been above 40ºF for two hours
Croissants, butter 1 day 1 week 2 months or more, and any food that has an un-
Doughnuts, glazed or cake 1-2 days 1 week 1 month
dairy cream filled 3-4 days usual odor, color, or texture, or feels
Eclairs, dairy cream filled 3-4 days warm to the touch.
Muffins 1-2 days 1 week 2 months • If you have any doubts about the
Pastries, danish 1-2 days 1 week 2 months 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 For additional information about food safety
pecan 2 hours 3-4 days 1-2 months during power outages, call the toll-free USDA
pumpkin 2 hours 3-4 days 1-2 months Meat and Poultry Hotline at 1-800-535-4555.
Quiche 2 hours 3-4 days 2 months
Rolls, yeast, baked 3-4 days 1 week 2 months Information for these guidelines were
yeast, partially baked Package date 1 week 2 months Developed by: Food Marketing Institute,
filled, meat or Washington, DC 20005 with the cooperation of
vegetables 2 hours 3-4 days 2 months Cornell University, Institute of Food Science,
Cornell Cooperative Extension