How Long Different Foods Last in Your Refrigerator

Storage Times Depend on the Food Type and How You Store It

How long food lasts in your refrigerator depends on what it is, how fresh it was when you bought it, and how you store it. Raw chicken keeps for one to two days; ground beef for one to two days; whole cuts of beef for three to five days. Cooked chicken lasts three to four days. Deli meat opens the clock: once sliced, it keeps for three to five days. Hard cheeses last three to four weeks; soft cheeses like brie last one to two weeks. Eggs stay good for three to four weeks from the date you bring them home, not from the date printed on the carton.

The reason these windows matter is that bacteria multiply fastest between 40°F and 140°F—the "danger zone." Your refrigerator holds food below 40°F, which slows bacterial growth but does not stop it. The colder the spot in your fridge, the longer food lasts. The back of shelves and the bottom drawers are coldest; the door is warmest. Knowing where to place each food type extends its life and keeps you safer.

Key Takeaways

• Raw meat, poultry, and fish last one to two days; cooked versions last three to four days in the coldest part of your fridge.
• Dairy products vary widely: hard cheeses last weeks, soft cheeses last days, and milk lasts about a week after opening.
• Vegetables and fruits have different needs—leafy greens wilt in days, while root vegetables last weeks in the crisper drawer.
• The back of shelves and bottom drawers stay coldest; the door is warmest and best for condiments and items that tolerate temperature swings.
• Freezing extends storage time dramatically: frozen meat lasts three to four months, frozen vegetables last eight to twelve months.

Raw Meat, Poultry, and Fish Storage Windows

Raw chicken, turkey, and other poultry keep for one to two days on a shelf in the coldest part of your refrigerator—usually the bottom shelf or a dedicated meat drawer if your model has one. Ground poultry lasts the same one to two days. Whole cuts of beef, pork, and lamb last three to five days. Ground beef lasts one to two days. Raw fish and shellfish are the most perishable: use them within one to two days of purchase.

The reason poultry spoils faster than whole cuts of beef is surface area. Ground meat and poultry have more exposed surface, so bacteria colonize faster. Whole cuts have a protective exterior. Store raw meat on the lowest shelf so its juices cannot drip onto other foods. Keep it in its original packaging if the package is intact; if you open it, transfer the meat to a shallow container or wrap it tightly in plastic wrap or butcher paper to slow air exposure.

If you will not cook the meat within this window, freeze it. Frozen raw chicken lasts nine months; frozen ground poultry lasts three to four months; frozen beef cuts last six to twelve months depending on the cut; frozen ground beef lasts three to four months. Thaw frozen meat in the refrigerator (not on the counter), which takes about 24 hours for a pound of meat. Once thawed, cook it within one to two days.

Cooked Meat, Poultry, and Leftovers

Cooked chicken, turkey, beef, pork, and fish last three to four days in the refrigerator if stored in an airtight container on a shelf in the coldest part of your fridge. Cooked ground meat also lasts three to four days. The key is cooling the food to room temperature before refrigerating it—do not leave it sitting out for more than two hours (one hour if the room is above 90°F). Bacteria multiply fastest in warm food.

Store leftovers in shallow containers rather than deep ones so they cool evenly and quickly. Label the container with the date you cooked the food. If you are unsure whether something has been in the fridge longer than four days, throw it out. Freezing extends the life: cooked meat lasts two to three months frozen. Thaw it in the refrigerator and reheat to 165°F before eating.

Dairy Products and Their Varying Shelf Lives

Milk lasts about seven days after opening, stored on a shelf (not the door, where temperature fluctuates). Unopened milk lasts until the date on the carton, which is usually two to three weeks from purchase. Yogurt lasts one to two weeks after opening. Sour cream lasts one to two weeks. Cream cheese lasts two weeks after opening. Hard cheeses like cheddar, parmesan, and gouda last three to four weeks after opening because their low moisture content slows mold and bacterial growth. Soft cheeses like brie, feta, and fresh mozzarella last one to two weeks.

Butter lasts one to three months in the refrigerator because its high fat content protects it from spoilage. Eggs last three to four weeks from the day you bring them home, not from the date on the carton (which is a packing date, not an expiration date). Store eggs in their original carton on a shelf, not in the door, because the carton protects them and keeps them at a consistent temperature.

If mold appears on hard cheese, you can cut away the moldy section and eat the rest. If mold appears on soft cheese, yogurt, or sour cream, throw the whole container out—mold spreads through soft foods faster than you can see. If milk smells sour or looks curdled, do not drink it.

Vegetables and Fruits: Crisper Drawer Strategy

Leafy greens like lettuce, spinach, and kale last three to seven days in the crisper drawer, which maintains higher humidity than the main shelves. Store them unwashed in a breathable container or bag; wash them just before eating. Broccoli, cauliflower, and cabbage last one to two weeks. Carrots, beets, and other root vegetables last three to four weeks. Tomatoes last three to five days if ripe; store them stem-side down on a shelf (not in the crisper, which is too humid for tomatoes).

Berries last three to seven days in their original container on a shelf, not in the crisper. Apples last two to three weeks in the crisper. Citrus fruits last two to four weeks. Bananas ripen at room temperature and should be moved to the refrigerator only when they reach the ripeness you want; they will last several more days there even though the peel darkens.

Most vegetables last longer if you store them unwashed and wash them just before use. Moisture speeds decay. If a vegetable develops soft spots or slime, discard it. Cut vegetables (like carrot sticks or celery) last three to five days in an airtight container with a damp paper towel to maintain moisture.

Condiments, Sauces, and Opened Jars

Condiments like ketchup, mustard, and mayonnaise last several months after opening because their acidity or salt content preserves them. Mayonnaise lasts about two months after opening. Salad dressing lasts one to three months. Peanut butter lasts several months. Jelly and jam last several months. Soy sauce, hot sauce, and Worcestershire sauce last several months to a year. Store these on the door or a shelf—they tolerate temperature swings better than fresh foods.

Opened pasta sauce lasts three to five days. Opened salsa lasts one to two weeks. Opened hummus lasts three to five days. Opened nut butters last several months. Once you open a jar, always check for mold, off smells, or unusual color before using it, even if it is within the window. If the lid no longer seals tightly, the food will spoil faster.

How to Organize Your Refrigerator for Maximum Shelf Life

The coldest spot in most refrigerators is the back of the bottom shelf, where air circulation is lowest and cold settles. Store raw meat and fish here. The second-coldest zone is the middle and upper shelves toward the back. Store cooked meat, dairy, and leftovers here. The warmest zone is the door, where temperature rises every time you open it. Store condiments, jars, and items that tolerate swings here.

Use the crisper drawers for vegetables and fruits. Most refrigerators have two drawers: one set to higher humidity (usually labeled for vegetables) and one set to lower humidity (usually labeled for fruits). If your fridge has only one, use it for vegetables and store fruits on a shelf. Keep raw meat in its own container or on a dedicated shelf so juices cannot drip onto other foods.

Store foods in airtight containers or wrap them tightly to prevent them from drying out and to stop odors from spreading. Label containers with the date you stored the food. Check the back of shelves weekly for items you have forgotten about. Throw out anything that looks, smells, or feels off.

When to Freeze Instead of Refrigerate

Freezing stops bacterial growth almost entirely and extends storage time dramatically. Freeze meat, poultry, and fish if you will not cook them within their refrigerator window. Freeze cooked leftovers if you will not eat them within three to four days. Freeze bread, baked goods, and prepared meals. Freeze vegetables and fruits if they are ripe and you want to preserve them for later use (though freezing changes texture, so frozen vegetables work better in cooked dishes than raw).

Wrap foods tightly in plastic wrap, freezer paper, or freezer bags to prevent freezer burn, which happens when air reaches the food and dries it out. Label everything with the date. Most frozen foods last three to four months, though some (like fatty fish) last shorter times because fat can go rancid. Thaw frozen foods in the refrigerator, not on the counter, to keep them out of the danger zone.

Frequently Asked Questions

Can I eat food that is past its storage window if it looks and smells fine?

Not safely. Bacteria that cause food poisoning do not always change the smell, taste, or appearance of food. If food is past its storage window, throw it out. The storage times given here are based on how long it takes bacteria to reach unsafe levels, not how long until visible spoilage appears.

Does the date on the package tell me how long food lasts in my fridge?

No. Dates on packages ("sell by," "use by," "best by") refer to how long the food stays at peak quality in the store or at home before opening. Once you open a package or cook food, the clock resets. Use the storage times in this guide instead of the package date.

Why does food in my door spoil faster than food on the shelves?

The door is the warmest part of the refrigerator because it is exposed to room temperature every time you open it. Temperature swings speed bacterial growth. Store items that tolerate warmth (condiments, butter, eggs) in the door and keep perishables like meat and dairy on the coldest shelves.

Is it safe to eat leftovers that have been in the fridge for five days if I reheat them to a high temperature?

No. Some bacteria produce toxins as they grow, and reheating kills the bacteria but not the toxins. Throw out leftovers after four days, even if you plan to reheat them. Reheating only kills live bacteria, not the damage already done.

What should I do if I left food out on the counter for three hours?

Throw it out. Bacteria multiply fastest between 40°F and 140°F. Food left at room temperature for more than two hours (one hour if the room is above 90°F) has entered the danger zone. Refrigerating it afterward does not make it safe.