Raw ground meat gives you a day or two; a block of hard cheese can sit for months. How long does food last in the fridge? Two things decide it: the specific item, and the temperature your fridge actually holds. The chart below is built from the USDA / FDA cold food storage guidance, grouped so you can scan straight to what you need.
First, the rule: keep it at 40°F (4°C) or below
Every time below assumes a refrigerator running at 40°F (4°C) or colder (FoodSafety.gov). A warmer fridge shortens all of them. If you only change one thing after reading this, check your fridge thermostat.
Meat & poultry (raw)
| Food | Fridge (40°F / 4°C) |
|---|---|
| Ground meat & hamburger (beef, turkey, veal, pork, lamb) | 1–2 days |
| Fresh poultry, whole or pieces (incl. giblets) | 1–2 days |
| Fresh beef, veal, lamb, pork — steaks, chops, roasts | 3–5 days |
| Variety meats (liver, tongue, kidneys) | 1–2 days |
| Raw sausage | 1–2 days |
| Bacon | 7 days |
Cured, smoked & deli meats
| Food | Fridge (40°F / 4°C) |
|---|---|
| Smoked breakfast links or patties | 7 days |
| Hard sausage (pepperoni, jerky sticks) | 2–3 weeks |
| Summer sausage labeled "Keep Refrigerated" | opened 3 weeks / unopened 3 months |
| Hot dogs | opened 1 week / unopened 2 weeks |
| Luncheon / deli meat | opened 3–5 days / unopened 2 weeks |
| Ham, fully cooked | whole 7 days / half 3–5 days / slices 3–4 days |
Seafood
| Food | Fridge (40°F / 4°C) |
|---|---|
| Lean fish (cod, flounder, haddock, sole) | 1–2 days |
| Fatty fish (salmon, mackerel, bluefish) | 1–2 days |
| Cooked fish | 3–4 days |
| Smoked fish | 14 days |
| Shrimp, scallops, squid, shucked shellfish | 1–2 days |
| Live clams, mussels, crab, lobster, oysters | 2–3 days |
| Cooked shellfish | 3–4 days |
Dairy & eggs
| Food | Fridge (40°F / 4°C) |
|---|---|
| Milk | 7 days |
| Buttermilk | 7–14 days |
| Yogurt | 7–14 days |
| Sour cream | 7–21 days |
| Cottage cheese | 1 week |
| Cream cheese | 2 weeks |
| Hard cheese (Cheddar, Swiss) | unopened 6 months / opened 3–4 weeks |
| Soft cheese (Brie, Bel Paese) | 1 week |
| Butter | 1–3 months |
| Eggs, fresh in shell | 3–5 weeks |
| Raw egg yolks / whites | 2–4 days |
| Hard-cooked eggs | 1 week |
| Liquid egg substitutes | opened 3 days / unopened 10 days |
| Mayonnaise (opened) | 2 months |
Leftovers & prepared foods
| Food | Fridge (40°F / 4°C) |
|---|---|
| Cooked meat & meat casseroles | 3–4 days |
| Gravy & meat broth | 1–2 days |
| Soups & stews | 3–4 days |
| Fried chicken & cooked poultry casseroles | 3–4 days |
| Cooked chicken nuggets or patties | 1–2 days |
| Pizza | 3–4 days |
| Store-prepared salads (egg, chicken, ham, tuna, macaroni) | 3–5 days |
| Cooked stuffing | 3–4 days |
The date on the package: quality, not safety
Here is the counterintuitive part: in the US, product dating is not required by federal regulation for anything except infant formula. Those "sell by" and "best by" dates are about quality, not a safety deadline (USDA FSIS). The storage times above are the more useful guide.
One more habit that matters more than any date: as a general rule, don't leave perishable food out at room temperature for more than about two hours.
This article is general information, not health advice. The times above are guidelines for food kept at 40°F (4°C) or below; when a food looks, smells or tastes off, throw it out — and always follow the storage and use-by instructions on the package.
The chart only helps if you remember it
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