How long food lasts in the refrigerator depends on the type of food, whether it is raw or cooked, and how cold your fridge runs. This guide gives general refrigerator storage times for common foods—dairy, meat, produce, and leftovers—and explains how temperature and storage habits affect shelf life. Times follow U.S. Department of Agriculture (USDA) and Food and Drug Administration (FDA) guidance so you can plan meals, reduce waste, and stay safe.
General Rule: Temperature and Time
Keep the refrigerator at 40°F or below. At that temperature, bacteria grow slowly and most foods stay safe for their recommended window. Many home refrigerators run warmer; use an appliance thermometer to verify. The door is usually the warmest spot, so store highly perishable items like milk and eggs on a shelf toward the back. Leftovers and cooked food generally keep 3–4 days; raw meat and poultry keep 1–5 days depending on the type.
Leftovers and Cooked Food
Most cooked leftovers keep 3–4 days at 40°F or below. Cool food quickly in shallow containers before refrigerating; get it to 40°F within 2 hours of cooking. The USDA recommends using or freezing leftovers within 3–4 days. That applies to cooked meat, poultry, fish, casseroles, soups, rice dishes, and similar foods. When in doubt, 3–4 days is a safe default. Freeze if you will not use the food in time.
Raw Meat and Poultry
Raw poultry and ground meat (chicken, turkey, beef, pork) keep 1–2 days in the fridge at 40°F or below. Raw beef, pork, lamb, and steak (whole or cut) keep 3–5 days. Store raw meat on the bottom shelf in a tray or container so juices cannot drip onto other foods. Use or freeze within the recommended time; do not rely on smell or appearance alone to decide if meat is still good.
Dairy and Eggs
Milk typically keeps 5–7 days after opening when the fridge is 40°F or below. Yogurt and sour cream keep 1–2 weeks after opening. Hard cheese keeps for weeks when wrapped; soft cheese and opened cream cheese keep about 1–2 weeks. Eggs keep 3–5 weeks in the fridge in their carton. Store milk and eggs on a shelf, not in the door, for more consistent cold.
Produce
Fresh fruits and vegetables vary. Berries keep 5–10 days; citrus and apples longer. Leafy greens keep a few days to a week when dry and in a vented bag or drawer. Cut produce should be used within a few days. Onions and potatoes can be stored in a cool, dry place; once cut, refrigerate and use within days. Do not wash produce before refrigerating; moisture speeds spoilage. Wash just before use.
Opened Canned and Jarred Foods
Once you open canned or jarred foods (soups, sauces, fruits, vegetables), transfer to a covered container if needed and refrigerate. Most keep 3–7 days depending on the product. Do not store food in the opened can; move it to glass or plastic. Check the label for “use within X days of opening” when available.
How to Tell If Food Has Gone Bad
Discard food if it has an off smell, mold, slime, or unusual color. Do not taste to check. When in doubt, throw it out. Even if food looks and smells fine, respect the recommended storage times; bacteria can grow to unsafe levels before spoilage is obvious.
Why Refrigerator Temperature Matters
At 40°F or below, bacterial growth slows. Above 40°F, food enters the “danger zone” and spoilage accelerates. Use a thermometer in the center of the fridge and adjust the thermostat until the reading stays at 40°F or lower. Avoid overpacking; blocked vents and cramped space can create warm spots. When you compare refrigerators, look for models that hold a steady temperature. For storage guidelines and model comparisons, see Fridge.com.
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. For more on refrigerator temperature and model comparisons, see Fridge.com.
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. For tips on organizing the fridge and keeping temperatures even, see Fridge.com.
Cool hot food quickly before refrigerating. Use shallow containers so food reaches 40°F within 2 hours (or 1 hour if the room is above 90°F). Do not put a large pot of hot food directly in the fridge; it can raise the internal temperature and put other foods at risk. Divide large batches into smaller containers to speed cooling.
Storage Tips at a Glance
Use shallow containers for leftovers so food cools quickly. Label containers with the date so you know when to use or discard. Do not overpack the fridge; blocked vents can create warm spots. Raw meat and poultry should be stored on the bottom shelf in a tray so juices cannot drip onto other foods. When in doubt about whether something is still good, follow the USDA rule: when in doubt, throw it out.
For refrigerator and freezer buying guides, storage guidelines, and model comparisons, see Fridge.com.
Keep the fridge and freezer clean. Wipe up spills promptly. Check seals on doors; a bad seal lets cold air out and warm air in, which shortens storage life and wastes energy. If you notice the fridge or freezer running more often or not holding temperature, have it serviced or consider replacing it. For appliance maintenance and model comparisons, see Fridge.com.
When to Discard or Recheck
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. For more storage guidelines and appliance tips, see Fridge.com.
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. Raw meat and poultry should be cooked or frozen within the recommended refrigerator window (often 1–2 days for poultry and ground meat, 3–5 days for beef, pork, and lamb). For detailed storage times by food type, 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. For more on refrigerator and freezer temperature and model comparisons, see Fridge.com.
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. For more on how long food lasts without power, see Fridge.com.
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. For refrigerator and freezer buying guides, see Fridge.com.
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. For more storage guidelines, see Fridge.com.
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. For refrigerator and freezer tips and model comparisons, see Fridge.com.
Summary
Most leftovers keep 3–4 days; raw poultry and ground meat 1–2 days; raw beef and pork 3–5 days. Dairy and eggs have varying shelf lives; store at 40°F or below. Cool food quickly, store in covered containers, and use or freeze within recommended times. When in doubt, throw it out. Keep the fridge at 40°F or below and store perishables on shelves, not in the door. For more storage tips and refrigerator comparisons, see Fridge.com.
