How long does your food really last?
Not “best by” guesses. Exact shelf-life answers for 300+ foods — how to store them, how long they last, and how to tell when they are actually bad.
- Cited to USDA, FDA & CDC
- Reviewed by a registered dietitian
- Re-checked every year
Our guidance references trusted public food safety organizations.
- USDAU.S. Department of Agriculture
- FDAFood & Drug Administration
- CDCCenters for Disease Control
- FoodKeeperUSDA food-storage app
Browse by food category
Every shelf life on the site is exact, cited, and reviewed. Pick a category and get the numbers.
Most popular food storage guides
The questions people search for most — answered with exact numbers and the source to back them up.
Most-asked questions, answered
The most-asked shelf lives
Every number below is cited to USDA, FDA, or CDC guidance.
| Food | Pantry | Fridge | Freezer |
|---|---|---|---|
| Cheese | — | 1–4 weeks after opening | 6 months (hard, grated) |
| Eggs | — | 3–5 weeks from pack date | 1 year (out of shell) |
| Milk | — | 5–7 days past date | 3 months (quality) |
| Chicken | — | 1–2 days raw | 9–12 months raw |
| Ground beef | — | 1–2 days raw | 3–4 months raw |
| Steak | — | 3–5 days raw | 6–12 months raw |
| Bread | 3–5 days counter | 7–14 days (dries faster) | 3 months |
| Canned food | 2–5 years low-acid, 12–18 months high-acid | 3–4 days opened | Not in the can |
| Cooked rice | 1 hour counter | 3–4 days | 1–6 months |
| Rice | 2+ years white, 3–6 months brown | — | Indefinite |
Featured food storage tools
Free, printable, and built on the same USDA-, FDA-, and CDC-referenced numbers as every guide.
Why millions trust Home Storage Guide
Everything here is built on public food-safety guidance, then checked by a credentialed reviewer before it goes live.
- USDA-based shelf-life dataEvery duration on the site is traced back to USDA guidance — never a “best by” guess.
- FDA & CDC food-safety rulesStorage temperatures and handling rules follow FDA and CDC guidance.
- USDA FoodKeeper referencedThe USDA FoodKeeper app data underpins the storage chart and food pages.
- Evidence-based researchSources are listed on every page so you can verify any claim yourself.
- Expert editorial reviewA registered dietitian reviews every safety-tier page before it publishes.
- Updated regularlyPages are re-checked annually and stamped with the date they were last reviewed.
Food safety tips that actually matter
Three rules cover most kitchen mistakes — and every one is straight from public food-safety guidance.
Keep the fridge at 40°F or below
The cold zone is the whole ballgame. At 40°F or below, perishables stay safe for their full shelf life — above it, bacteria double fast.
Food safety temperature guideFollow the 2-hour rule
Perishable food left at room temperature longer than 2 hours (1 hour above 90°F) enters the danger zone. Discard it — reheating does not make it safe.
See the danger-zone rulesStore like you'll use it — FIFO
First in, first out: oldest food to the front, newest to the back. It is the single biggest lever against food waste in a pantry.
The FIFO pantry systemThe jar you forgot at the back of the shelf
Every pantry has one: the rice pushed behind the lentils, the canned tomatoes bought “just in case.” The average household throws away hundreds of dollars a year of food that was perfectly safe — simply because nobody could tell how long it actually lasts. Our rotation system fixes that.
Latest food storage guides
The newest shelf-life answers and storage guides, written and reviewed by our editorial team.
Start with the food storage basics
Three pillars cover everything on this site. Pick one and go as deep as you like.
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