Food Shelf Life Chart
By James Okafor· Reviewed by Rebecca Torres, RDReviewed 2026-06-01
Most foods stay safe in the fridge for 1–7 days and in the freezer for 3–12 months, depending on the food. Keep the fridge at 40°F or below, freeze at 0°F or below, and check spoilage signs instead of trusting best-by dates.
The average household throws away hundreds of dollars a year in food that was perfectly safe — because nobody could tell how long it actually lasts. That number is the reason this site exists, and this chart is the answer.
Best-by dates are a manufacturer's guess about peak quality, not an expiration date. A carton of milk does not spoil the moment the printed date passes, and a jar of canned tomatoes does not become toxic at year three. What actually determines shelf life is storage temperature, packaging, and whether the food shows real signs of spoilage.
The three temperatures that decide everything
Almost every shelf life on this chart comes down to three numbers:
- Fridge: 40°F or below. Bacteria multiply quickly above 40°F. Keep perishables here and they keep for days to weeks.
- Freezer: 0°F or below. Freezing stops bacterial growth entirely. Food stays safe indefinitely; quality declines over months, not days.
- Danger zone: 40–140°F. Never leave perishable food in this range for more than 2 hours — 1 hour if it is above 90°F outside.
Set your fridge to 37–40°F and your freezer to 0°F, and the durations in this chart apply. Let either run warmer and every number below shrinks.
How to use this chart
Find your food, then read across for pantry, fridge, and freezer times. Tap any row for the full guide, which includes storage conditions, a complete shelf-life table, spoilage signs, and answers to the questions people actually search.
For exact temperatures and safety rules, see the food safety temperature guide. For methods that extend shelf life — freezing, vacuum sealing, dry-goods storage — start at storage methods. And to keep the food you buy from expiring, see pantry organization.
The food shelf life chart
Every duration is cited to USDA, FDA, or CDC guidance and reviewed by a registered dietitian. Tap any food for the full guide.
| 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 |
| Apples | 1–2 weeks counter | 4–6 weeks | 8 months sliced |
| Bananas | 3–5 days counter | 3–7 days ripe | 2–3 months peeled |
| Lettuce | — | 5–7 days | Not recommended |
| Potatoes | 3–5 weeks cool, dark | Not recommended | 3 months cooked |
| Strawberries | 1 day counter | 3–7 days | 8–12 months |
| Tomatoes | 3–7 days counter | 3–5 days (flavor tradeoff) | 2 months (cooked) |
| Butter | 1–2 days (counter, salted) | 1–3 months | 6–9 months |
| Yogurt | — | 1–2 weeks past date | 1–2 months (texture changes) |
| Salmon | — | 1–2 days raw | 2–3 months raw |
| Coffee | 1–2 weeks ground, 1 month beans | Not recommended | 3–6 months beans |
| Flour | 6–8 months white, 3 months whole-wheat | 1 year | 1–2 years |
| Honey | Indefinite | Not recommended | Indefinite (may crystallize) |
| Pasta | 1–2 years dry | 3–5 days cooked | 2 months cooked |
| Mushrooms | 1 day counter | 3–7 days | 8–12 months cooked |
| Onions | 1–2 months whole | 7–10 days cut | 3–6 months chopped |
Shelf life by category
Dairy & eggs
Milk, cheese, butter, yogurt, and eggs — exact fridge and freezer lives.
Meat & seafood
Chicken, beef, and fish — plus the food-safety rules that keep them safe.
Produce
Fruit and vegetables — counter, fridge, and freezer shelf lives.
How Long Do Apples Last?
Fridge 4–6 weeksHow Long Do Bananas Last?
Fridge 3–7 days ripeHow Long Does Lettuce Last?
Fridge 5–7 daysHow Long Do Potatoes Last?
Fridge Not recommendedHow Long Do Strawberries Last?
Fridge 3–7 daysHow Long Do Tomatoes Last?
Fridge 3–5 days (flavor tradeoff)How Long Do Mushrooms Last?
Fridge 3–7 daysHow Long Do Onions Last?
Fridge 7–10 days cutPantry staples
Rice, flour, pasta, bread, coffee, honey, and canned goods.
How Long Does Bread Last?
Fridge 7–14 days (dries faster)How Long Does Canned Food Last?
Fridge 3–4 days openedHow Long Does Cooked Rice Last?
Fridge 3–4 daysHow Long Does Rice Last?
Fridge —How Long Does Coffee Last?
Fridge Not recommendedHow Long Does Flour Last?
Fridge 1 yearHow Long Does Honey Last?
Fridge Not recommendedHow Long Does Pasta Last?
Fridge 3–5 days cookedFrozen foods
Freezer-safe durations and how to prevent freezer burn.
Guides for this category are in production. Meanwhile, see the freezer storage guide or the refrigerator guide.
Storage methods that apply here
Frequently asked questions
How long does food last in the refrigerator?
Most refrigerated leftovers and cooked foods last 3–4 days, and most raw meat, poultry, and fish last 1–2 days, when the fridge is at 40°F or below. Dairy lasts longer: milk keeps 5–7 days past the printed date and hard cheese keeps 3–4 weeks after opening. The exact answer depends on the food — use the chart above for your specific item.
Does food go bad faster if the fridge is warmer than 40°F?
Yes. Bacteria grow much faster above 40°F. At 40–140°F — the danger zone — perishable food should not sit out for more than 2 hours (1 hour if the room is above 90°F). Keep the fridge at 40°F or below and the freezer at 0°F or below to get the storage times listed here.
Can you freeze most foods to make them last longer?
Yes. Freezing at 0°F stops bacterial growth and keeps food safe indefinitely. Quality, not safety, is what limits freezer storage: most foods are best eaten within 3–12 months. Freezing changes texture — dairy and watery produce turn soft when thawed — so freeze those for cooking, not for eating raw.
Are best-by and use-by dates expiration dates?
No. Best-by dates are the manufacturer's guess at peak quality, not a food-safety cutoff. A use-by date is the last date the manufacturer recommends consuming the product at peak quality. Only infant formula must not be used past its date. For everything else, look for actual signs of spoilage rather than trusting the date.
How do I know if food has gone bad?
Use your senses. Smell: a sour, ammonia, or "off" odor is a red flag. Appearance: mold, slime, or discoloration means throw it out. Texture: sticky, tacky, or mushy surfaces on meat or dairy signal spoilage. And trust the "when in doubt, throw it out" rule — foodborne illness is not worth one meal.
Sources
Shelf-life and temperature claims on this page are cited from tier-1 food-safety authorities. Always confirm current guidance before relying on dated information.
Written by
Senior food storage writer
James Okafor writes the shelf-life guides and storage-method instructions on Home Storage Guide, translating USDA, FDA, and CDC food-safety guidance into plain-language answers.
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