How Long Different Foods Last in Your Refrigerator

The answer depends on what you're storing

How long food stays safe in your refrigerator is not one number—it changes based on what the food is, how it was processed, and how you store it. Raw chicken lasts three to four days. Ground beef lasts three to four days. A whole head of lettuce lasts seven to ten days. Cooked rice lasts three to four days. Hard cheese lasts three to four weeks. The difference comes down to water content, fat content, how exposed the food is to air, and whether bacteria can grow on it quickly.

Your refrigerator slows bacterial growth by keeping food cold, but it does not stop it entirely. That is why even refrigerated food has a limit. The danger zone—the temperature range where bacteria multiply fastest—is 40°F to 140°F. Your refrigerator should stay at 40°F or below. If it drifts warmer, food spoils faster. If you leave food out on the counter, it enters the danger zone immediately, and the clock resets: most cooked foods should not sit out longer than two hours (one hour if the room is above 90°F).

Key Takeaways

• Raw meat, poultry, and fish last three to four days in the coldest part of your refrigerator, usually the back of the bottom shelf.
• Cooked meat, poultry, and leftovers last three to four days, but only if stored in an airtight container within two hours of cooking.
• Dairy products like milk last seven to ten days after opening, while hard cheese lasts three to four weeks and soft cheese lasts one to two weeks.
• Vegetables vary widely: hardy greens and root vegetables last two to three weeks, while soft produce like berries last two to three days.
• If food has been left out at room temperature for more than two hours, throw it away rather than refrigerate it.

Raw meat, poultry, and seafood storage times

Raw meat, poultry, and seafood are the most perishable foods in your refrigerator because they have high water content and bacteria colonize them quickly. Store these items on the lowest shelf of your refrigerator, where it is coldest, and keep them in their original packaging or in a sealed container so juices do not drip onto other foods.

Ground meat lasts three to four days. Whole cuts of beef, pork, and lamb last three to five days. Chicken and turkey pieces last three to four days. Whole poultry lasts one to two days. Fish and shellfish last one to two days—they spoil faster than meat because they have a different bacterial profile and higher moisture. If you know you will not use raw meat within this window, freeze it instead. Frozen meat stays safe indefinitely, though quality declines after a few months.

Cooked meat and leftovers

Cooked meat lasts three to four days if you store it correctly. The key is speed: refrigerate cooked food within two hours of cooking (one hour if the room temperature is above 90°F). Bacteria begin to multiply as soon as food cools below the cooking temperature, so the faster you get it cold, the longer it will last.

Store cooked meat in an airtight container on a shelf above raw meat, so no raw juices can drip down. Label the container with the date you cooked it. Cooked poultry, beef, pork, and fish all follow the same three- to four-day rule. Cooked ground meat also lasts three to four days. Gravy and broth last three to four days. Stuffing lasts three to four days. Cooked vegetables last three to five days, though softer vegetables like cooked mushrooms or zucchini may break down faster.

Dairy products and their shelf life

Milk lasts seven to ten days after you open it, even if the sell-by date says longer. Once the seal breaks, bacteria enter and multiply. Store milk on a shelf, not in the door—the door is warmer because it opens and closes. Hard cheeses like cheddar, parmesan, and gruyère last three to four weeks after opening because their low moisture and high salt content slow bacterial growth. Soft cheeses like brie, feta, and cream cheese last one to two weeks. Yogurt lasts one to two weeks after opening. Butter lasts one to three months because the high fat content protects it.

If you see mold on hard cheese, you can cut it off and use the rest. If you see mold on soft cheese, throw the whole thing away—mold roots run deep in soft cheese and you cannot see where they end. Sour cream and cottage cheese last one to two weeks after opening. If any dairy product smells sour or off, or if you see pink or orange discoloration, throw it away.

Vegetables and produce storage

Vegetables vary widely in how long they last because some are mostly water and some are mostly starch or fiber. Hardy vegetables like carrots, beets, and potatoes last two to three weeks in the crisper drawer. Leafy greens like spinach and kale last seven to ten days if you store them in a sealed bag or container. Lettuce lasts seven to ten days. Broccoli and cauliflower last seven to ten days. Bell peppers last one to two weeks. Tomatoes last three to five days, though they last longer if you store them stem-side down.

Soft produce spoils faster: berries last two to three days, mushrooms last four to seven days, and asparagus lasts three to four days. Store berries in their original container or in a paper towel-lined container—paper absorbs moisture and slows mold growth. Do not wash berries until you eat them; water speeds decay. Mushrooms should be stored in a paper bag, not plastic, because plastic traps moisture. Asparagus should be stored upright in a jar with a little water, like flowers in a vase.

Condiments, sauces, and spreads

Condiments last much longer than fresh foods because they are high in salt, sugar, or acid, all of which slow bacterial growth. Ketchup, mustard, and mayonnaise last one to two months after opening. Soy sauce lasts several months. Hot sauce lasts several months. Peanut butter lasts one to two months after opening. Jam and jelly last one to two months after opening. Salad dressing lasts one to three months after opening, depending on whether it is vinegar-based or cream-based (cream-based dressings spoil faster).

Store condiments on a shelf, not in the door, because the door is warmer. If a condiment separates, smells off, or shows mold, throw it away. Some condiments like hot sauce and soy sauce can last even longer than stated here because their high salt or acid content is very protective, but when in doubt, smell it first.

How to tell if food has gone bad

Your senses are your best tool. Smell the food first—if it smells sour, rotten, or off in any way, throw it away. Look at the color and texture: if meat has turned gray or brown, if fish looks dull or slimy, if vegetables are slimy or have visible mold, throw them away. If you are not sure, throw it away. The cost of replacing food is much lower than the cost of food poisoning.

Do not rely on the sell-by date or use-by date alone. These dates are manufacturer estimates and assume proper storage. If food smells and looks fine but the date has passed, you can often use it safely—but if the date has passed and the food smells or looks wrong, throw it away. Trust your senses over the date.

How to organize your refrigerator for maximum shelf life

Where you store food matters as much as how long you keep it. The coldest part of your refrigerator is usually the back of the bottom shelf, where temperature stays most consistent. Store raw meat, poultry, and seafood here. The next coldest area is the middle shelves. Store cooked meat, leftovers, and dairy here. The warmest area is the door, which opens and closes and lets warm air in. Store condiments and items that do not need to be as cold here.

Use the crisper drawers for vegetables and produce. Most refrigerators have two drawers with different humidity levels—one for vegetables and one for fruits. Vegetables do better in higher humidity, so store them in the drawer marked for vegetables. Fruits do better in lower humidity. If your crisper does not have humidity controls, store vegetables in a sealed bag or container to trap moisture, and store fruits loosely so air can circulate.

Keep raw meat on the lowest shelf so juices cannot drip onto other foods. Store cooked foods above raw foods. Keep frequently used items at eye level so you remember what you have and use it before it spoils. Store older items in front so you use them first.

Frequently Asked Questions

Can I eat food that has been in the refrigerator past the date on the package?

Yes, if it looks and smells normal. Sell-by and use-by dates are manufacturer estimates, not safety dates. Food can be safe to eat for days or weeks after the date if stored properly. However, if the date has passed and the food smells sour, looks discolored, or feels slimy, throw it away.

What should I do if I left cooked food out on the counter overnight?

Throw it away. Bacteria multiply rapidly at room temperature, and you cannot see or smell them until they have reached unsafe levels. The two-hour rule (one hour above 90°F) is a safety guideline, not a suggestion. Food left out overnight has almost certainly reached unsafe bacterial levels.

Does freezing food reset the clock on how long it lasts?

Freezing stops bacterial growth, so frozen food stays safe indefinitely. However, quality declines over time—meat becomes freezer-burned, vegetables become mushy when thawed, and flavors fade. Most foods taste best if frozen for no more than a few months, though they remain safe longer.

Why does my refrigerator smell bad even though I throw away old food?

Spills and crumbs harbor bacteria and mold. Wipe down shelves weekly with a damp cloth and mild soap. Check the drain hole at the back of the refrigerator—it can clog and trap moisture and bacteria. Clean it with a pipe cleaner or small brush. Store strong-smelling foods like fish or onions in sealed containers so odors do not spread.

Can I store raw and cooked meat on the same shelf if I use separate containers?

No. Even with separate containers, raw meat juices can leak and contaminate cooked meat. Always store raw meat on the lowest shelf and cooked meat on a shelf above it. This prevents cross-contamination if a container leaks.