Most storage advice is folklore. These rules are published by the USDA Food Safety and Inspection Service and FoodSafety.gov.
Two temperatures
The refrigerator should be 40°F or below throughout, and the freezer 0°F or below. Check both with an appliance thermometer, which is built for accuracy at cold temperatures.
Two time limits to memorize
USDA’s rule of thumb: cooked leftovers, 4 days in the refrigerator; raw poultry and ground meats, 1 to 2 days. Everything else is on the cold storage chart at FoodSafety.gov.
Freezer time is quality, not safety
The freezer guidelines are for quality only. Food kept continuously at 0°F or below stays safe indefinitely.
Freezer burn is not spoilage
It is a quality issue, not a safety issue — grayish-brown leathery spots where air reached the surface and dried it. Cut those areas away before or after cooking. Push the air out of freezer bags before sealing.
Eggs, and the door
Store eggs in their carton inside the refrigerator, not on the door, where the temperature is warmer.
Hot food goes in now
Hot food can go directly into the refrigerator or be chilled first in an ice bath. Divide a large pot of soup or stew into small portions in shallow containers before refrigerating. Refrigerate perishables within 2 hours, or 1 hour when it is above 90°F.
A power outage
Keep the freezer door shut. A full freezer holds about 2 days; a half-full freezer about 1 day. If ice crystals remain, the food is still safe.
Canned goods on the shelf
High-acid canned foods such as tomatoes, grapefruit, and pineapple keep unopened for 12 to 18 months. Low-acid canned foods — meat, poultry, fish, most vegetables — keep 2 to 5 years if the can is undamaged and stored cool, clean, and dry. Discard cans that are dented, leaking, bulging, or rusted.
A weekly habit
Once a week, throw out perishable foods that should no longer be eaten. Wipe spills immediately.
For any food not listed here, USDA maintains a free lookup: the FoodKeeper app, developed by FSIS with Cornell University and the Food Marketing Institute, covers more than 650 food and beverage items and can add calendar reminders before an item reaches the end of its storage window. It is also available without a phone at foodsafety.gov/foodkeeper.
Sources
- https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/refrigeration
- https://www.foodsafety.gov/food-safety-charts/cold-food-storage-charts
- https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/freezing-and-food-safety
- https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/steps-keep-food-safe
- https://www.health.mn.gov/people/foodsafety/store/coldstore.html
- https://www.foodsafety.gov/keep-food-safe/foodkeeper-app
- https://www.usda.gov/about-usda/news/blog/usda-updates-foodkeeper-app-include-new-food-items