A quick reference for how long common ingredients last in the fridge and freezer, based on NHS, FSA, and USDA guidance. When in doubt, throw it out.
Safe Appliance Temperatures
- Refrigerator: 40°F / 4°C or below
- Freezer: 0°F / -18°C or below
- Refrigerate perishable food within 2 hours of cooking (1 hour if above 90°F / 32°C)
Raw Meat & Poultry
| Item | Fridge | Freezer |
|---|
| Chicken or turkey (whole) | 1–2 days | 1 year |
| Chicken or turkey (pieces) | 1–2 days | 9 months |
| Ground meat (beef, pork, lamb) | 1–2 days | 3–4 months |
| Steaks & chops (beef, pork, lamb) | 3–5 days | 4–12 months |
| Roasts | 3–5 days | 4–12 months |
| Bacon | 7 days | 1 month |
| Sausages (raw) | 1–2 days | 1–2 months |
Fish & Seafood
| Item | Fridge | Freezer |
|---|
| Lean fish (cod, tilapia) | 1–2 days | 6–8 months |
| Fatty fish (salmon, mackerel) | 1–2 days | 2–3 months |
| Shellfish (raw) | 1–2 days | 3–6 months |
| Cooked fish or shellfish | 3–4 days | 3 months |
Dairy & Eggs
| Item | Fridge | Freezer |
|---|
| Milk | Use by date + 1 day | 3 months |
| Hard cheese (opened) | 3–4 weeks | 6 months |
| Soft cheese (opened) | 1 week | Not recommended |
| Butter | 1–3 months | 6–9 months |
| Yogurt | Use by date | 1–2 months |
| Eggs (in shell, raw) | 3–5 weeks | Do not freeze |
| Egg whites or yolks (separated) | 2–4 days | 12 months |
Produce
| Item | Fridge | Freezer |
|---|
| Leafy greens | 3–7 days | 10–12 months (blanched) |
| Berries | 3–7 days | 8–12 months |
| Root vegetables | 2–4 weeks | 8–12 months (blanched) |
| Cut fruit or vegetables | 3–5 days | 8–12 months |
| Fresh herbs | 7–10 days | 4–6 months |
Cooked Food & Leftovers
| Item | Fridge | Freezer |
|---|
| Cooked meat or poultry | 3–4 days | 2–6 months |
| Soups, stews, casseroles | 3–4 days | 2–3 months |
| Cooked rice or pasta | 3–5 days | 1–2 months |
| Pizza (cooked) | 3–4 days | 1–2 months |
| Gravy or meat broth | 1–2 days | 2–3 months |
Safe Cooking Temperatures
- Poultry: 165°F / 74°C
- Ground meats: 160°F / 71°C
- Beef, pork, lamb (whole cuts): 145°F / 63°C + 3 min rest
- Fish: 145°F / 63°C
- Leftovers reheated: 165°F / 74°C
For full guidelines, see our Food Safety & Allergen Guide.
