Make sure your refrigerator is 40 degrees or below for health safety. Refrigerate or freeze perishables and leftovers within two hours of purchase or use. Thaw food in the fridge and not on the countertop.
Food Shelf Life
Fresh Veggies: greens,
Peppers, cauliflower, etc., and
Opened canned beans 3-5 Days
Root Veggies like carrots or
Turnips or potatoes 1-3 weeks
Citrus, apples, melons 1-3 weeks
Berries 1-2 Days
Milk 5 days after opening
Yogurt 7-10 Days
Raw seafood, poultry and
Ground meats 1-2 Days
Raw fresh steaks, chops and
Roasts 3-5 Days
Cooked (leftover) chicken
And meat 3-4 Days
Fresh Eggs 3-4 weeks
When In Doubt – Throw It Out! Especially if take home food was in the car longer than 1 hour on a warm/cool day rather than a freezing cold day; or a fish/seafood meal leftover from a restaurant only 24-36 hrs.
