WHY?
I'm home sick from work today. I went in this morning to hastily finish a task that most definitely needed to be done... then I scampered home. I chose to eat 4-day-old leftover ham and lentil soup. The guidelines for leftovers are 3-5 days, right? And I figured, "Hey, the fridge at work is so cold it freezes my water. I'll be good. No worries."
dead wrong.
New Rules I Have Learned
#1: Bacteria will always grow in your food, but it is almost always impossible to detect through scent or taste. Just cause it smells (or tastes) good doesn't mean it's edible.
#2: You should reheat soups to BOILING. Yes, boiling. Then, leave them sit in the microwave for a minute or two to allow the heat to evenly disperse through the bowl (this goes for any leftovers you choose to nuke).
#3: When in doubt, check the temperature. Your food should reach at least 160 degrees if you have any chance of killing off that icky bacteria.
#4: Print out and keep a copy of the below chart in your kitchen at all times.
"The chart below shows how long different food items can be stored under different conditions. When freezing food, most can be stored in the freezer longer than suggested below and still be safe to eat but the quality and texture of the food will be affected. Food items that are going to be stored for any period of time should be purchased before the "sell by" or "expiration" date.
Different foods require different preparation methods depending on how it will be stored. Some common preparation methods are shown in the chart below."
| Storage Chart - Meats (Fresh) To Refrigerate: Meat should be stored tightly wrapped to prevent it from drying out. Whenever possible, leave the meat wrapped in its original package. If it is necessary to rewrap, wrap tightly in plastic wrap or foil. To Freeze: Remove the meat from the original package and rewrap tightly, using moisture proof heavyweight plastic wrap, foil, freezer bags, or freezer paper. | ||
| Food Item | Refrigerator Storage | Freezer Storage |
| Roasts, Beef & Pork | 3 to 5 days | 6 to 12 months |
| Steaks, Beef | 3 to 5 days | 6 to 12 months |
| Chops, Pork & Lamb | 3 to 5 days | 4 to 8 months |
| Ground & Stew Meat | 1 to 2 days | 3 to 4 months |
| Sausage, Pork | 1 to 2 days | 1 to 2 months |
| Variety Meats | 1 to 2 days | 3 to 4 months |
| Meat Substitute - Tofu | 4 to 5 days | 6 to 8 weeks |
| Storage Chart - Meats (Processed) To Refrigerate: Meat should be stored in its original package. Once it has been opened, it is necessary to rewrap tightly in plastic wrap or foil. It can also be placed in an airtight bag or container. To Freeze: Leave the meat in the original package and overwrap tightly, using moisture proof heavyweight plastic wrap, foil, freezer bags, or freezer paper. | ||
| Food Item | Refrigerator Storage | Freezer Storage |
| Ham, Whole | 7 days | 1 to 2 months |
| Ham, Half or Slices | 3 to 5 days | 1 to 2 months |
| Ham, Canned-Opened | 3 to 5 days | 1 to 2 months |
| Ham, Canned-Unopened | 6 to 9 months | |
| Bacon | 7 days | 1 to 2 months |
| Frankfurters-Opened | 7 days | 1 to 2 months |
| Frankfurters-Unopened | 14 days | 1 to 2 months |
| Luncheon Meats- Opened | 3 to 5 days | 1 to 2 months |
| Luncheon Meats- Unopened | 14 days | 1 to 2 months |
| Sausage, Smoked | 7 days | 1 to 2 months |
| Sausage, Semi-dry & Dry | 2 to 3 weeks | 1 to 2 months |
| Summer Sausage-Opened | 3 weeks | 1 to 2 months |
| Summer Sausage-Unopened | 3 months | |
| Pepperoni, Sliced | 2 to 3 weeks | |
| Corn Beef in Pickling Juice | 5 to 7 days | 1 month |
| Storage Chart - Meats (Cooked) To Refrigerate: When refrigerating meat that has been cooked by itself or in a dish with other ingredients, be sure it is stored in a well sealed container so that it does not absorb any odors. If the meat is not combined with other ingredients it can be wrapped tightly in plastic wrap or foil. To Freeze: Prepare the meat or dish in the same manner as for refrigerating, but be sure you use a container or wrap that is freezer safe to protect the food properly. | ||
| Food Item | Refrigerator Storage | Freezer Storage |
| Casseroles, Meat & Gravy | 3 to 4 days | 2 to 3 months |
| Soups & Stews | 3 to 4 days | 2 to 3 months |
| Broth | 1 to 2 days | 2 to 3 months |
| Storage Chart - Poultry (Fresh) To Refrigerate: If the raw juices are leaking from the original package, it should be removed and the chicken placed in a bowl and covered with wax paper, foil or rewrapped tightly in plastic before placing in the refrigerator. The meat should be stored in the coldest section of the refrigerator. To Freeze: Remove it from the original package and rewrap tightly, using moisture proof heavyweight plastic wrap, foil, freezer bags, or freezer paper. | ||
| Food Item | Refrigerator Storage | Freezer Storage |
| Chicken & Turkey, Whole | 1 to 2 days | 1 year |
| Chicken & Turkey, Pieces | 1 to 2 days | 9 months |
| Ground Turkey | 1 to 2 days | 3 to 4 months |
| Giblets | 1 to 2 days | 3 to 4 months |
| Duck & Goose | 1 to 2 days | 6 months |
| Storage Chart - Poultry (Cooked) To Refrigerate: When refrigerating poultry meat that has been cooked by itself or in a dish with other ingredients, be sure it is stored in a well sealed container so that it does not absorb any odors. If the meat is not combined with other ingredients it can be wrapped tightly in plastic wrap or foil. To Freeze: Prepare the poultry meat or dish in the same manner as for refrigerating, but be sure you use a container or wrap that is freezer safe to protect the food properly. | ||
| Food Item | Refrigerator Storage | Freezer Storage |
| Casseroles, Meat & Gravy | 3 to 4 days | 3 to 6 months |
| Pieces (without Broth) | 3 to 4 days | 2 to 4 months |
| Fried Chicken | 3 to 4 days | 3 to 4 months |
| Chicken Nuggets | 1 to 2 days | 1 to 3 months |
| Storage Chart - Fish and Shellfish To Refrigerate: Rinse the fish with cold salt water and pat dry with a paper towel. Wrap it with wax paper or plastic wrap and place it in a self sealing bag. Have a pan of ice ready and place the bag on the bed of ice. Place the pan of ice with the fish in the refrigerator. To Freeze: Clean the fish by rinsing with cold salt water. Place the fish in a double plastic bag or a milk carton and fill it with cold water. Be sure the fish is completely covered and seal the container. Place in the freezer. | ||
| Food Item | Refrigerator Storage | Freezer Storage |
| Steaks, fillets, & Shucked Seafood | 1 to 2 days | 3 to 4 months |
| Seafood in the Shell | 1 to 2 days | 3 to 6 months |
| Cooked Fish | 3 to 4 days | 4 to 6 months |
| Smoked Fish | 2 weeks | 2 months |
| Storage Chart - Vegetables Storage times are refrigerated times unless otherwise indicated. | ||
| Food Item | Preparation Method | Refrigerator Storage |
| Commercially Frozen | Store in original package | 1 year - In Freezer |
| Canned Vegetables (Opened) | Store in airtight container. Do not store in the opened can. | 3 days |
| Artichokes | Sprinkle with a little water and place in an airtight plastic bag. | 1 week |
| Asparagus | Do not wash asparagus before storing. Wash it just before using. To store, wrap in a paper towel and place in a plastic bag that is not airtight, or place upright in a jar or glass containing 1/2 inch of cold water. | 3 to 5 days |
| Beans, Lima | Beans should be shelled and store in a perforated plastic bag. | 3 to 6 days |
| Beans, Snap | Leave beans whole and unwashed. Store in a perforated plastic bag in warmest area of the refrigerator. | 3 to 6 days |
| Beets | Leave roots and trim stems to 1 to 2 inches in length. Brush off dirt but do not wash. Allow to dry in shady area. Place in a plastic bag with a moist paper towel. Check weekly. | 4 to 8 weeks |
| Broccoli | Store in a perforated plastic bag. | 5 to 7 days |
| Brussel Sprouts | Trim damaged leaves and store in a perforated bag. | 2 to 3 weeks |
| Cabbage | Remove any loose leaves from the outer surface and place the cabbage head in a plastic bag. | 4 to 8 weeks |
| Carrots | Trim tops, leaving 1/2 to 1 inch in length and clean dirt from roots if necessary. Wrap them in a paper towel and place in a plastic bag or place in a perforated plastic bag. | 1 to 3 months |
| Cauliflower | Do not wash. Place in a perforated plastic bag. | 10 to 14 days |
| Celery | Wrap a damp paper towel around the celery and then wrap with aluminum foil. | 3 to 4 weeks |
| Corn, Sweet | Store with husks on | 3 days |
| Cucumber | Wrap with plastic wrap. | 10 to 12 days |
| Endive | Wash leaves thoroughly, shake to remove excess moisture, and gather leaves together and tie. Place tied head in a plastic bag. Disgard outer leaves as they wilt but inner leaves will still be good and crisp. | 2 to 3 weeks |
| Fennel | Store in a plastic bag. | 6 or 7 days |
| Kale | Remove as much moisture as possible by blotting with a paper towel. Store in a loosely sealed or perforated plastic bag. | 7 to 10 days |
| Kohlrabi | Trim roots and stems and place in a loosely sealed or perforated plastic bag. | 2 to3 weeks |
| Leeks | Remove excess moisture by blotting with a paper towel. Place in a plastic bag or wrap with plastic. | 1 to 2 weeks |
| Lettuce, head | Do not wash before using. Remove the core and outside damaged leaves. Wrap with a damp paper towel and place in a plastic bag. | 10 to 12 days |
| Lettuce, leaf | Wash leaves and dry in a salad spinner or by shaking off excess water. Layer leaves between paper towels and place in a plastic bag. | 10 to 12 days |
| Mushrooms | Place in a single layer on a shallow tray or plate. Cover loosely with a damp paper towel or place them in a paper bag, leaving the bag open. | 2 to 3 days |
| Okra | Store in a plastic bag and place in the warmest area of the refrigerator. | 5 to 7 days |
| Onions | Be sure onions are dry and then store in a mesh bag or a basket. Storage area must have good air circulation. | 1 to 3 months (refrigerate or cool, dry area) |
| Parsnips | Be sure leaves have been trimmed and store parsnips in a perforated plastic bag. | 1 to 2 months |
| Peas | Store unshelled peas in a perforated plastic bag. Shelled peas can be stored in a regular plastic bag. | 5 to 6 days |
| Peppers | Do not wash. Wrap in a paper towel or place in a paper bag. Do no use a plastic bag. Store in the vegetable compartment of the refrigerator. | 1 to 2 weeks |
| Potatoes, Sweet | Place in a well ventilated box or basket and store in a cool (55° to 60° F), moist area with good ventilation. Do not refrigerate. If potatoes are harvested from your garden, they must be cured by setting in a warm, dark place for about one week before storing them. This will help toughen the skins and sweeten the potato. | 2 to 4 months (do not refrigerate) |
| Potatoes, White | Place in a well ventilated box or basket and store in a dark, cool (around 40°F works best), moist area with good ventilation. Do not refrigerate and do not store in plastic bags. If potatoes are harvested from your garden, they must be cured by setting in a warm, dark place for about one week before storing them. This will help toughen the skins and store longer. | 2 to 4 months (do not refrigerate) |
| Radishes | Trim off leaves and place in a loosely sealed or perforated plastic bag. Wash radishes and trim roots just before using. | 2 to 3 weeks |
| Spinach | Remove damaged leaves, wash thoroughly with cold water and drain well. Using a salad spinner also works well to dry. Wrap with paper towels and store in a plastic bag. | 2 to 3 days |
| Squash, Summer | Store in a perforated plastic bag. Do not wash until ready to use. | 1 week |
| Squash, Winter | Store, whole, in a cool, dry place. Do not wash until ready to use. If cut, store wrapped in plastic and refrigerate for up to 1 week. If whole squash is properly cured in the sun (at 70° to 80° F) for 10 days, it will extend storage time. | 2 to 3 months (do not refrigerate) |
| Swiss Chard | Store unwashed in a open or perforated plastic bag. If leaves are damp, pat dry with a paper towel before placing in the plastic bag. | 2 to 4 days |
| Tomatoes, Ripe | Store with stems down at room temperature. | 5 to 7 days (do not refrigerate) |
| Tomatoes, Green | Wrap individually in newspaper and store with stems down at room temperature. Can also be placed in a deep box in 1 or 2 layers, unwrapped. Allow for adaquate air circulation. Avoid exposure to temperatures below 50° F. Check weekly for ripeness. | 2 to 5 weeks (do not refrigerate) |
| Turnips | Leave unwashed and trim leaves off. Store in a perforated bag. | 1 to 3 weeks |
| Storage Chart - Fruit Storage times are refrigerated times unless otherwise indicated. | ||
| Food Item | Preparation Method | Refrigerator Storage |
| Commerically Frozen (Unopened) | Store in original package. | 1 year - In Freezer |
| Canned Fruits (Opened) | Store in airtight container. Do not store in the opened can. | 3 days |
| Apples | For best results, place apples in a perforated plastic bag, sprinkle with water and store in the coldest area of the refrigerator. Keep apples away from other fruits and vegetables because they give off a gas called ethylene that speeds up ripening. | 1 to 2 months |
| Avocados | Store unripened avocados at room temperature. When the fruit feels slightly soft, it is ripe. Ripe avocados can the be stored in the refrigerator. | 2 to3 days (after ripened) |
| Bananas | It is best to store bananas at room temperature. They can be refrigerated without damageing the fruit but refrigeration will turn the skins black. | 2 to3 days (after ripened) |
| Berries | Do not wash. Refrigerate as soon as possible after picking. Spread out in a thin layer on a tray or plate. Do not cover and place in the refrigerator. Wash gently just before using. | 2 to 3 days |
| Cranberries | Place in an airtight bag or keep in their original package. Clean just before use. | 3 to 4 weeks |
| Grapefruit | Can be stored at room temperature but will stay fresh longer if stored in the refrigerator. | 2 to 3 weeks |
| Grapes | Store in a perforated bag or in a bowl. Extend storage time by placing in a sealed bag and keep in the salad crisper drawer of the refrigerator. | 1 to 2 weeks |
| Kiwi Fruit | Place ripe fruit in the crisper drawer of the refrigerator. Can store at room temperature for 2 to 3 days | 6 to 8 days |
| Lemons | Can be stored at room temperature but will stay fresh longer if stored uncovered in the refrigerator. Keep fruit from touching each other. | 2 to 5 weeks |
| Limes | Place in a plastic bag and store in the refrigerator. | 1 to 3 weeks |
| Melons | Ripen at room temperature and then refrigerate. Wrap with plastic or place in a plastic bag to keep its smell from affecting other foods stored in the refrigerator. | 6 to 8 days |
| Oranges | Can be stored at room temperature but will stay fresh longer if stored in the refrigerator. Place in a plastic bag and refrigerate. | 2 to 3 weeks |
| Peaches | Ripen at room temperature. To speed ripening, place in a loosely closed paper bag. They are ripe when they yield to slight pressure and have a sweet smell. Refrigerate when ripe. | 2 to 3 days |
| Pears | Ripen at room temperature and then store in coldest part of the refrigerator. | 10 to 14 days |
| Pineapple | Store at room temperature for 1 to 2 days and then refrigerate. | 3 to 5 days |
| Plums | Store in the refrigerator | 2 to 3 days |
| Rhubarb | Cut leaves from stalks and store in a plastic bag or wrapped in plastic. | 1 to 2 weeks |
| Tangerines | Store in the refrigerator. | 1 week |
| Watermelon | Uncut watermelon can be stored at room temperature for a few days but cut sections should be wrapped with plastic wrap and refrigerated as soon as possible. | 6 to 8 days |
| Storage Chart - Convenience Foods Convenience foods are prepared foods ready to cook or ready to eat without further preparation. | ||
| Food Item | Refrigerator Storage | Freezer Storage |
| Prepared Salads (Store Prepared or Homemade) | 3 to 5 days | Do Not Freeze |
| Deli Stuffed Chicken Breasts or Chops | 1 days | Do Not Freeze |
| Deli Cooked Meats | 3 to 4 days | Do Not Freeze |
| Frozen Dinners | Keep Frozen | 3 to 4 months |
| Vacuum-Packed Dinners (with USDA seal) | 2 weeks | Do Not Freeze |
| Storage Chart - Canned and Bottled The storage times below are the length of time the foods should be stored after they have been opened. | ||
| Food Item | Refrigerator Storage | Freezer Storage |
| Baby Food | 1 to 2 days | Do Not Freeze |
| Fish or Seafood, (such as tuna and salmon) | 2 to 3 days | Do Not Freeze |
| Meat | 2 days | Do Not Freeze |
| Gravy or Broth | 2 days | Do Not Freeze |
| Mayonaise - Commercially Prepared | 2 months | Do Not Freeze |
| Salad Dressings | 3 months | Do Not Freeze |
| Ketchup, Mustard, Pickles, & Relishes | 4 to 6 months | Do Not Freeze |
| Storage Chart - Dairy and Eggs | ||
| Food Item | Refrigerator Storage | Freezer Storage |
| Butter & Margarine | 2 to 3 months | 6 to 8 months |
| Cheese, Fresh | 1 to 2 days | Do Not Freeze |
| Cheese, Soft | 3 to 4 days | 1 month |
| Cheese, Hard or Semi-hard | 2 to 3 weeks | 3 to 6 months |
| Cheese Spread & Dips | 1 to 2 weeks | 1 month |
| Milk & Cream | 1 week | 3 weeks |
| Ice Cream | Do not Refrigerate | 1 to 2 months |
| Whipped Topping (Non-Dairy) - Carton | 10 to 14 days | 1 year |
| Yogurt | 1 week | 5 to 6 weeks |
| Eggs in the Shell | 4 to 5 weeks | Do Not Freeze |
| Eggs, Raw Whites | 2 to 4 days | 6 to 9 months |
| Eggs, Raw Yolks | 2 to 4 days | 3 to 6 months |
| Eggs, Hard Boiled | 1 week | Do Not Freeze |
| Egg Dish, Cooked | 3 to 4 days | Do Not Freeze |
| Storage Chart - Baked Goods To Refrigerate: Baked goods should be stored tightly wrapped to prevent them from drying out. Wrap tightly in plastic wrap, foil, or in self sealing plastic bags. To Freeze: Freeze baked goods while they are as fresh as possible. Wrap tightly, using moisture proof heavyweight plastic wrap, foil, or freezer bags. | ||
| Food Item | Refrigerator Storage | Freezer Storage |
| Bread | 1 week | 3 months |
| Cakes, with Cream Filled, Whipped Topping, or Cream Cheese Frosting | 4 to 5 days | 3 months |
| Pies, Custard | 2 to 3 days | Do Not Freeze |
| Pies, Fruit | 3 to 4 days | 6 to 8 months |
| Cookie Dough | 4 to 5 days | 2 to 3 months |
| Cookies, Baked | 1 week (Room Temperature) | 3 months |
| Cookies, Containing Cream Cheese or Cream Frosting | 3 to 5 days | 3 months |
| Storage Chart - Pantry Items To Store on the Shelf: All items need to be stored in an airtight container. If the items have not been opened, they can be stored in their original contaners, otherwise a clear, clean container with a airtight cover should be used. A clear container will allow you to see what the container contains. Pantry items should be stored in a dry enviornment, away from direct sunlight. Storage times below are for whether the item is unopened or opened. If there is a difference between unopened and opend, it is indicated. | |
| Food Item | Shelf Storage |
| Baking Powder | 18 months - unopened 6 months - opened |
| Baking Soda | 2 years - unopened 6 months - opened |
| Biscuit Mix | 12 to 18 months |
| Bread | 3 to 5 days |
| Bread Crumbs | 6 months |
| Brownie Mix | 1 year |
| Cake Mixes | 1 year |
| Candy - Commerically Made | 1 year |
| Canned Fruit and Vegetables | 1 year |
| Cereal | 6 to 12 months - unopened 2 to 3 months - opened |
| Chili Powder | 2 years |
| Chocolate, Semi-sweet | 1 to 2 years |
| Chocolate, Syrup | 2 years Refrigerate after opening |
| Chocolate, Unsweetened | 18 months |
| Cocoa | Indefinitely - unopened 1 year - opened |
| Coconut | 1 year - unopened |
| Coffee, Ground | 2 years - unopened 2 weeks - opened |
| Coffee, Instant | 1 year - unopened 2 weeks - opened |
| Coffee Creamer, Powder | 6 months |
| Cornmeal | 1 year |
| Cornstarch | 18 months |
| Crackers | 6 months |
| Extracts | 6 months |
| Fish, Canned | 12 to 18 months |
| Flour | 6 to 8 months |
| Formula (Infant) | 12 to 18 months - unopened 2 weeks - opened |
| Gelatin / Pudding | 12 to 18 months |
| Herbs & Spices | 6 to 12 months |
| Honey | Indefinitely - quality may be affected if over exposed to direct sunlight and/or heat |
| Jams, Jellies, Preserves | 1 Year - unopened 6 months - opened (refrigerated) |
| Juice, Canned-Citrus | 6 months |
| Juice, Canned-Noncitrus | 1 year |
| Marshmallow Creme | 4 months |
| Marshmallows | 3 months |
| Mayonnaise, commercial | 4 months - unopened, on shelf 2 months - opened, refrigerated |
| Meats & Poultry, Canned | 12 to 18 months |
| Milk, Canned | 1 year |
| Milk, Nonfat Dry | 6 months |
| Molasses | 1 year - unopened 6 months - opened |
| Nuts | 8 months |
| Olives | 1 year |
| Pancake Mixes | 6 months |
| Paprika | 8 months |
| Pasta / Noodles, Dried | 2 years |
| Peanut Butter | 6 to 9 months |
| Peppers, Canned or Pickled | 1 year |
| Pickles | 1 year |
| Popcorn, Unpopped | 1 to 2 years |
| Potatoes, Instant | 18 months |
| Rice, White | 2 years |
| Salad Dressing | 10 months - unopened 3 months - opened, refrigerated |
| Salt | Store Indefinitely |
| Sauces, Condiments, Relishes | 1 year - unopened |
| Shortening | 8 months - unopened 6 months - opened |
| Sodas | 3 months - unopened |
| Stuffing Mix | 6 months |
| Sugar, Brown | 4 months |
| Sugar, Confectioners | 18 months |
| Sugar, Granulated | 2 years |
| Sugar, Substitutes | 2 to 3 years |
| Syrups | 1 year |
| Tea, Bags | 18 months |
| Tea, Instant | 3 years |
| Tea, Loose | 2 years |
| Tomato Sauce or Paste | 12 to 18 months |
| Vinegar - Do not store in a metal container. Store in its original container or in a glass container. | Store Indefinitely |
My intestines beg of you to follow this chart.
Even though I did follow the 3-to-4 day rule for soups, I'm sure I didn't heat it to the 160 degree guideline. And you can be sure I'll be super-warming my soups from now on.
Are there any other kitchen tips you can share? Please do!
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