Food lasts 2–12 months in the freezer when stored at 0°F or below, and 1–7 days in the refrigerator at 40°F or below, depending on the type. Raw steaks, roasts, and whole poultry keep up to 12 months frozen; ground meat keeps 3–4 months; cooked leftovers keep 2–6 months frozen or 3–4 days refrigerated; and most fruits and vegetables keep 8–12 months in the freezer. Freezing slows spoilage and bacterial growth but does not stop it entirely; over time, quality declines and freezer burn can develop. This guide gives freezer and refrigerator storage times based on USDA and FDA guidelines and explains how temperature and packaging affect how long food stays safe and good to eat.
Freezer Storage Times at a Glance
At 0°F or below, these are the USDA quality guidelines for common foods:
| Food | Freezer storage time (0°F or below) |
|---|---|
| Raw beef, pork, lamb (steaks, roasts, chops) | 6–12 months |
| Raw ground meat (beef, pork, lamb) | 3–4 months |
| Raw poultry (whole or parts) | 9–12 months |
| Raw ground poultry | 3–4 months |
| Cooked meat and poultry | 2–6 months |
| Cooked leftovers (casseroles, soups, stews) | 2–6 months |
| Fruits and vegetables | 8–12 months |
| Bread and baked goods | 2–3 months |
| Butter | 6–9 months |
| Hard cheese | 6–8 months |
Why Freezer Temperature Matters
The U.S. Department of Agriculture (USDA) recommends keeping the freezer at 0°F or below. At that temperature, bacteria are dormant and food can be kept for months. If the freezer is warmer (e.g. 10°F or 15°F), quality loss and freezer burn happen faster, and recommended storage times may not apply. Use a freezer thermometer to check; many units have a dial that does not match the actual temperature. Place the thermometer where you can see it and adjust the thermostat until the reading stays at 0°F or lower.
Store items toward the back of the freezer where the temperature is most stable; the door is often the warmest spot. A full freezer holds cold better than an empty one, and avoiding long door openings keeps the temperature steady. Label items with the date so you use the oldest first and can plan meals around what needs to be used soon.
Freezing does not kill bacteria; it only pauses their growth. When you thaw food, bacteria can become active again. Always thaw in the refrigerator, in cold water (changing the water every 30 minutes), or in the microwave if you cook the food immediately. Do not thaw on the counter. After thawing, use the food within the recommended refrigerator storage time.
How Long Does Meat and Poultry Last in the Freezer?
At 0°F or below, raw beef, pork, and lamb (steaks, roasts, chops) keep 6–12 months for best quality. Ground meat (beef, pork, lamb) keeps 3–4 months. Raw poultry (chicken, turkey, whole or parts) keeps 9–12 months. Raw ground poultry keeps 3–4 months. Cooked meat and poultry keep 2–6 months. These are quality guidelines; food kept longer may be safe but can develop off flavors, dryness, or freezer burn.
Wrap meat and poultry tightly to minimize air contact. Use freezer-grade wrap, heavy-duty freezer bags, or airtight containers. Label each package with the type of food and the date you froze it so you can use the oldest first. For detailed storage times by food type, the USDA FoodKeeper app and resources at Fridge.com are useful.
How Long Do Leftovers Last in the Freezer?
Cooked leftovers (casseroles, soups, stews, cooked meat, and poultry) typically keep 2–6 months in the freezer at 0°F or below. Cool leftovers quickly before freezing—use shallow containers so they cool in the fridge within 2 hours, then transfer to freezer containers or bags. Label with the date and use within 2–6 months for best quality. Soups and stews may keep toward the longer end of that range; dishes with dairy or delicate vegetables may show quality loss sooner.
Do not freeze leftovers that have been in the fridge for several days; freeze them within 3–4 days of cooking.
How Long Do Fruits and Vegetables Last in the Freezer?
Most fruits and vegetables keep 8–12 months in the freezer at 0°F or below when properly packaged. Blanched vegetables typically keep better than raw. Fruits can be frozen with or without sugar or syrup depending on how you plan to use them. Berries, peaches, and other soft fruits often keep 8–12 months; citrus and firmer produce can last similarly. Use airtight containers or freezer bags and remove as much air as possible to limit freezer burn.
Bread, Baked Goods, and Dairy in the Freezer
Bread and baked goods typically keep 2–3 months in the freezer. Butter can be frozen 6–9 months. Hard cheese can be frozen 6–8 months but may become crumbly when thawed. Milk and cream can separate after freezing; they are often used in cooking after thawing rather than for drinking. Label everything with the date and use within recommended times.
What Is Freezer Burn and How to Avoid It
Freezer burn is dry, discolored patches that form when air reaches the surface of the food. The food is usually safe to eat but can taste dry or off. To reduce freezer burn, wrap food tightly, use moisture-proof packaging like freezer-grade wrap or heavy-duty freezer bags, and avoid leaving the freezer door open for long periods. Label and use older items first so nothing sits for years.
How Long Does Food Last in the Fridge?
In the refrigerator at 40°F or below, food keeps for days rather than months. These times follow USDA and FDA guidance:
| Food | Refrigerator storage time (40°F or below) |
|---|---|
| Cooked leftovers | 3–4 days |
| Raw poultry and ground meat | 1–2 days |
| Raw beef, pork, lamb (steaks, roasts, chops) | 3–5 days |
| Milk (after opening) | 5–7 days |
Leftovers
Most cooked leftovers keep 3–4 days at 40°F or below. Cool quickly and store in covered containers. Use or freeze within that time.
Raw Meat
Raw poultry and ground meat keep 1–2 days; beef, pork, lamb, and steak keep 3–5 days. Store on the bottom shelf in a tray so juices cannot drip onto other foods, and cook or freeze within that window.
Dairy and Milk
Milk keeps 5–7 days after opening. Use the use-by date and smell as a guide. Store milk on a shelf in the main body of the fridge, not in the door.
Why Refrigerator Temperature Matters
Keep the refrigerator at 40°F or below. Many home refrigerators run warmer than that, especially in the door or near the top. Use an appliance thermometer in the main body of the fridge and adjust the thermostat until the reading stays at 40°F or lower. A fridge that holds 38°F is even better for perishable items. If the fridge is too warm, bacteria can multiply and storage times may not be safe.
Store perishable items on a shelf toward the back, not in the door. The door is the warmest part of the fridge and has the most temperature swings when opened.
Cooling Hot Food Before Refrigerating
Do not put large pots of hot food directly in the refrigerator. Hot food can raise the internal temperature and put other foods at risk. Cool food quickly by dividing it into shallow containers (no more than about 2 inches deep) or by placing the pot in an ice bath and stirring until the food is no longer hot. Refrigerate within 2 hours of cooking (or 1 hour if the room is above 90°F). The USDA recommends getting food to 40°F within that window. Divide large batches into smaller containers to speed cooling.
Cover containers once the food has cooled to avoid contamination and to keep odors in. Use shallow containers so cold air reaches the center quickly.
Safe Thawing and Reheating
Thaw frozen food in the refrigerator, in cold water (change the water every 30 minutes), or in the microwave if you will cook it immediately. Do not thaw on the counter; the outside can reach the temperature danger zone while the center is still frozen. Once thawed, use the food within the recommended refrigerator time (e.g. 1–2 days for raw poultry and ground meat, 3–5 days for beef, pork, and lamb).
Reheat cooked leftovers to 165°F or until steaming hot. Do not reheat more than once; take out only what you will eat. Refrigerate any unused reheated food within 2 hours. When in doubt about whether thawed or reheated food is safe, throw it out.
Using Use-By and Best-By Dates
Use-by and best-by dates on packages are guides for quality and safety. Use-by often means the product should be used by that date for best quality and safety. Best-by is typically about quality, not safety. Sell-by is for store stock. Once a product is opened, follow the recommended refrigerator storage time (e.g. use within 3–5 days) regardless of the printed date.
When in doubt, throw it out. Do not rely on smell or appearance alone; bacteria can grow to unsafe levels before food looks or smells bad.
Organizing the Refrigerator and Freezer
Store raw meat and poultry on the bottom shelf in a tray so juices cannot drip onto other foods. Keep leftovers and cooked food in covered containers and use within 3–4 days. Store milk and eggs in the main body of the fridge, not in the door; the door is the warmest spot. Use the crisper drawers for produce. Do not overpack; blocked vents can create warm spots. Use shallow containers for leftovers so food cools quickly. Label and date items so you use the oldest first.
Door Seals and Appliance Care
Check the door seals on your refrigerator and freezer periodically. A worn or dirty seal lets cold air out and warm air in, which shortens storage life and increases energy use. Clean the seals with mild soap and water and wipe the door gasket. If the seal is cracked or no longer fits snugly, have it replaced or consider replacing the appliance.
Keep the fridge and freezer clean and wipe up spills promptly. Keep the coils clean if your unit has exposed coils; dust can reduce efficiency. Do not block vents inside the fridge or freezer; airflow keeps temperature even. If you notice the fridge or freezer running more often or not holding temperature, have it serviced. For appliance maintenance guides and model comparisons, see Fridge.com.
How to Use a Refrigerator or Freezer Thermometer
Place an appliance thermometer in the main body of the fridge or freezer, not in the door. Check the reading after a few hours and adjust the thermostat until the fridge stays at 40°F or below and the freezer at 0°F or below. Many units run warmer than the dial suggests. A thermometer is the only way to know the actual temperature.
Check the thermometer regularly. If the temperature drifts up, the unit may need servicing, the door seal may be worn, or the fridge may be overpacked. Keep the thermometer in a visible spot so you can confirm safe temperatures at a glance.
Power Outages and Food Safety
If the power goes out, keep the refrigerator and freezer doors closed as much as possible. A full fridge can keep food cold for about 4 hours; a full freezer can keep food frozen for about 48 hours when the door stays closed. Once power returns, check the temperature with a thermometer. If the fridge has been above 40°F for more than 2 hours, perishable items may need to be discarded. When in doubt, throw it out.
Do not taste food to decide if it is safe after a power outage. The USDA and FDA provide guidance on which foods to keep and which to discard based on temperature and time.
When to Discard Food
If food has been in the fridge or freezer longer than the recommended time, discard it. Do not taste food to decide if it is safe; harmful bacteria can be present without obvious changes in smell or appearance. The FDA and USDA advise: when in doubt, throw it out. Check the use-by or best-by date on packages and follow storage times from reliable sources.
Frequently Asked Questions
How long does food last in the freezer?
At 0°F or below, most food keeps 2–12 months for best quality: raw steaks and roasts 6–12 months, raw poultry 9–12 months, ground meat and ground poultry 3–4 months, cooked leftovers 2–6 months, fruits and vegetables 8–12 months, and bread 2–3 months.
How long does food last in the fridge?
At 40°F or below, cooked leftovers keep 3–4 days, raw poultry and ground meat 1–2 days, raw beef, pork, and lamb 3–5 days, and opened milk 5–7 days. Use or freeze food within those windows.
What temperature should the fridge and freezer be?
The refrigerator should stay at 40°F or below (38°F is even better for perishables) and the freezer at 0°F or below. Use an appliance thermometer in the main body of the unit to confirm; many dials do not match the actual temperature.
Is freezer-burned food safe to eat?
Usually yes. Freezer burn is dry, discolored patches caused by air reaching the food's surface. It affects taste and texture rather than safety. Prevent it by wrapping food tightly in moisture-proof, freezer-grade packaging and removing as much air as possible.
Is food that has been frozen longer than the recommended time safe?
The freezer times above are quality guidelines; food kept longer at a constant 0°F or below may still be safe but can develop off flavors, dryness, or freezer burn. If food has been stored longer than the recommended time, or if the freezer has been running warm, follow the USDA rule: when in doubt, throw it out.
How should I thaw frozen food?
Thaw in the refrigerator, in cold water changed every 30 minutes, or in the microwave if you cook the food immediately. Never thaw on the counter—the outside can reach the temperature danger zone while the center is still frozen. Use thawed food within its refrigerator storage window.
How long do leftovers last in the fridge versus the freezer?
Cooked leftovers keep 3–4 days in the refrigerator and 2–6 months in the freezer. If you will not eat leftovers within 3–4 days, freeze them within that window; do not freeze leftovers that have already sat in the fridge for several days.
How long does food last without power?
Keep the doors closed: a full refrigerator keeps food cold for about 4 hours and a full freezer keeps food frozen for about 48 hours. If the fridge has been above 40°F for more than 2 hours, discard perishable items.
What is the difference between use-by, best-by, and sell-by dates?
Use-by means the product should be used by that date for best quality and safety. Best-by is typically about quality, not safety. Sell-by is for store stock rotation. Once opened, follow the recommended refrigerator storage time regardless of the printed date.
How should I reheat frozen or refrigerated leftovers?
Reheat leftovers to 165°F or until steaming hot. Reheat only what you will eat, do not reheat more than once, and refrigerate any unused portion within 2 hours.
