How Long Food Lasts in Your Refrigerator: A Practical Storage Timeline

How long food stays fresh depends on what it is, how you store it, and your refrigerator temperature

The shelf life of refrigerated food ranges from a few days to several weeks, and the difference comes down to three things: the type of food, how you package it, and whether your fridge is actually cold enough. Meat and seafood spoil fastest—usually within three to four days. Vegetables and fruits last longer, often a week or two. Dairy products, condiments, and prepared foods each have their own timeline. Your refrigerator should sit at 40°F (4°C) or below; if it's warmer, everything spoils faster.

The reason timing matters is bacterial growth. Bacteria multiply slowly in cold temperatures but speed up dramatically as warmth increases. A piece of chicken at 50°F will go bad in hours. The same chicken at 40°F lasts three to four days. This is why an accurate thermometer in your fridge is one of the most useful tools you can own—you cannot see temperature, so you cannot trust your instinct about whether something is safe.

Key Takeaways

• Raw meat and seafood last three to four days in the coldest part of your refrigerator, usually the back of the bottom shelf.
• Cooked meat, poultry, and seafood last three to four days; store them in airtight containers to slow bacterial growth and prevent odor transfer.
• Fresh vegetables last three to seven days depending on type; leafy greens wilt fastest, while root vegetables and cabbage last longer.
• Dairy products like milk last seven to ten days after opening, yogurt lasts one to two weeks, and hard cheeses last three to four weeks once cut.
• Your refrigerator temperature must stay at 40°F or below; check it with a thermometer, not by feel.

Raw meat, poultry, and seafood: three to four days maximum

Raw meat and seafood are the most perishable foods in your refrigerator. Ground meat lasts one to two days. Whole cuts of beef, pork, and lamb last three to four days. Poultry—chicken and turkey—lasts one to two days. Seafood, especially fish and shrimp, lasts one to two days. These timelines assume your fridge is at 40°F; warmer temperatures cut them in half.

Store raw meat on the bottom shelf of your refrigerator, in the coldest zone, and always in a container that catches drips. Meat juice contains bacteria and will contaminate anything below it—vegetables, dairy, ready-to-eat foods. Use a shallow dish or a specialized meat tray, and check it daily. If the package is leaking, transfer the meat to a clean container immediately. Keep raw meat away from other foods, and wash your hands, cutting boards, and utensils with hot soapy water after handling it.

Freezing extends the life of raw meat significantly. Ground meat freezes well for three to four months. Whole cuts of beef and pork freeze for six to twelve months. Poultry freezes for nine to twelve months. Seafood freezes for three to six months, though texture changes slightly after thawing. If you buy meat and do not plan to cook it within two days, freeze it the same day you bring it home.

Cooked meat, poultry, and seafood: three to four days

Cooked meat lasts longer than raw meat because the cooking process kills most bacteria. Cooked poultry, beef, pork, and seafood all last three to four days in the refrigerator at 40°F. The key is cooling the food quickly and storing it in an airtight container.

Let hot food cool to room temperature before putting it in the refrigerator—usually 30 minutes to an hour for a typical portion. Putting hot food directly into the fridge raises the temperature inside and can warm other foods. Once cooled, transfer the meat to a shallow airtight container; shallow containers cool faster and more evenly than deep ones. Label the container with the date you cooked it. Store it on a middle shelf, not the bottom, since cooked food does not drip.

Cooked meat also freezes well. Cooked poultry, beef, and pork freeze for two to three months. Cooked seafood freezes for three months. Freeze in airtight containers or freezer bags, removing as much air as possible before sealing. Thaw in the refrigerator overnight, never at room temperature.

Fresh vegetables: three to seven days, depending on type

Vegetables vary widely in how long they last. Leafy greens—lettuce, spinach, kale—last three to five days and wilt quickly. Broccoli, cauliflower, and Brussels sprouts last five to seven days. Carrots, beets, and other root vegetables last two to three weeks. Cabbage lasts three to four weeks. Tomatoes last three to five days. Peppers last one to two weeks. Cucumbers last three to five days.

Store vegetables in the crisper drawer, which maintains higher humidity than the rest of the fridge. Most vegetables do best in the high-humidity setting, though some—like peppers and cucumbers—prefer lower humidity. Keep vegetables in their original packaging or in breathable produce bags; plastic wrap traps moisture and speeds decay. Do not wash vegetables before storing them; moisture promotes mold and rot. Wash them just before you use them.

Keep ethylene-producing fruits—apples, avocados, bananas, tomatoes—away from leafy greens and cruciferous vegetables. Ethylene is a gas that ripens fruit and accelerates wilting in greens. If you store them together, the greens will wilt in days instead of a week. Store ethylene producers in a separate drawer or on a different shelf.

Fresh fruit: five to fourteen days, depending on type

Berries are the most perishable fruit and last three to five days. Grapes last one to two weeks. Apples last two to four weeks. Citrus fruit—oranges, lemons, limes—lasts two to four weeks. Stone fruit like peaches and plums lasts three to five days. Melons last five to seven days once cut.

Store most fruit in the crisper drawer on the low-humidity setting, since fruit produces its own moisture. Berries are fragile and should stay in their original container; do not wash them until you eat them. Grapes keep longer if you remove them from the bunch and store them in a breathable bag. Apples and citrus can go in the crisper or on a shelf; they are hardy. Cut melons should be stored in airtight containers to prevent them from drying out and from absorbing odors from other foods.

Bananas, avocados, and stone fruit ripen at room temperature. Once ripe, move them to the refrigerator to slow further ripening. The skin may darken, but the fruit inside stays fresh longer. Unripe avocados should never go in the refrigerator; they will not ripen properly.

Dairy products: timelines vary by type

Milk lasts seven to ten days after opening, assuming your fridge is at 40°F. Unopened milk lasts until the printed date, usually two to three weeks from purchase. Yogurt lasts one to two weeks after opening. Sour cream lasts one to three weeks. Cream cheese lasts two weeks. Hard cheeses like cheddar and parmesan last three to four weeks after cutting. Soft cheeses like brie and feta last one to two weeks.

Store milk on a shelf, not in the door. The door is the warmest part of the refrigerator because it opens and closes constantly, letting warm air in. Milk needs consistent cold, so a shelf keeps it fresher longer. Yogurt and sour cream can go in the door. Hard cheeses should be wrapped tightly in plastic wrap or stored in an airtight container to prevent them from drying out. Soft cheeses should also be wrapped tightly.

Once milk or yogurt smells sour or tastes off, discard it. Do not taste it to check—smell is enough. For hard cheeses, small surface mold can be cut away and the rest is safe to eat, but soft cheeses with any mold should be thrown out because mold spreads through soft cheese quickly.

Prepared foods and leftovers: three to four days

Cooked rice, pasta, and grains last three to four days. Cooked vegetables last three to five days. Soups and stews last three to four days. Casseroles last three to four days. Prepared salads with dressing last one to two days; undressed salads last three to five days. Pizza lasts three to four days. Baked goods like bread and pastries last three to five days, though they dry out over time.

Cool all prepared foods to room temperature before refrigerating. Store them in shallow airtight containers so they cool quickly and stay fresh longer. Label each container with the date and contents. Store prepared foods on a middle shelf, away from raw meat. If you are not sure whether something is still safe, use the smell test: if it smells off, discard it. When in doubt, throw it out.

Most prepared foods freeze well for two to three months. Soups and stews freeze better than casseroles because they do not dry out as easily. Salads with dressing do not freeze well; the dressing separates and the greens become mushy. Freeze prepared foods in airtight containers or freezer bags, leaving a little headspace for expansion.

Condiments and shelf-stable items: weeks to months

Condiments like ketchup, mustard, and mayonnaise last several months after opening. Salad dressing lasts one to three months. Hot sauce lasts six months to a year. Soy sauce lasts two to three years. Peanut butter lasts three to six months. Jams and jellies last six months to a year. Butter lasts one to three months. Pickles last one to two months after opening.

Store condiments on a shelf or in the door, where they are easy to reach. Most condiments are acidic or salty, which slows bacterial growth. The printed date on the bottle is a guide, but these items often last longer. If a condiment smells off or shows mold, discard it. Butter should be wrapped tightly to prevent it from absorbing odors from other foods.

Frequently Asked Questions

How do I know if my refrigerator is cold enough?

Use a refrigerator thermometer, which costs a few dollars and is the only reliable way to check. Place it on a middle shelf, away from the walls, and read it after a few hours. It should show 40°F or below. If it is warmer, adjust the temperature dial and check again after 24 hours. The coldest part of your fridge is usually the back of the bottom shelf.

Can I eat food after the date on the package?

Dates on packages are about quality, not safety. "Sell by" dates tell stores when to remove the item from shelves. "Best by" dates tell you when quality starts to decline. Food is often safe to eat after these dates if it has been stored properly and shows no signs of spoilage. Use your senses: if it looks, smells, and tastes normal, it is usually safe.

What should I do if my power goes out?

Keep the refrigerator door closed. A full fridge stays cold for about four hours without power; a half-full fridge stays cold for about two hours. Perishable foods like meat, seafood, and dairy are unsafe if they have been above 40°F for more than two hours. When power returns, check the temperature. If the fridge is still at 40°F or below and has not been without power for more than four hours, the food is safe.

Is it safe to refreeze food that has thawed?

Yes, if the food was thawed in the refrigerator and stayed at 40°F or below. If food thawed at room temperature for more than two hours, do not refreeze it. You can cook thawed food and then freeze the cooked version, which is safe even if the raw version thawed at room temperature.

Why does my refrigerator smell bad even after I clean it?

Odors come from spoiling food, spills, and bacteria. Check for old containers hidden in the back of shelves and discard anything past its prime. Wipe up spills immediately with hot soapy water. Place an open box of baking soda on a shelf to absorb odors. If the smell persists, the drain hole at the back of the fridge may be clogged; flush it with warm water using a turkey baster.