- May 14, 2015
- 25
- 13
“Safe” Shelf Life of Leftovers
- Thread starter alwayshopeful
- Start date
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The shelf life is the same, pretty much 3-4 days. I got this chart off the USDA site for leftovers.
Safe Storage of Prepared or Leftover Foods
Sources:
Al
Safe Storage of Prepared or Leftover Foods
| Product | Refrigerator (40°F) | Freezer (0°F) |
|---|---|---|
| Meat Salads & Other Deli Foods: | ||
| Store-prepared or homemade egg, chicken, tuna, ham | 3–5 days | Do not freeze |
| Pre-stuffed pork & lamb chops, chicken breasts stuffed with dressing | 1 day | Do not freeze |
| Store-cooked convenience meals | 1–2 days | Do not freeze |
| Eggs: | ||
| Casserole, quiche, omelet | 3–4 days | 2 months |
| Hard-cooked | 1 week | Do not freeze |
| Soups & Stews: | ||
| Vegetable | 3–4 days | 2–3 months |
| Meat added | 1–2 days | 2–3 months |
| Meat Leftovers: | ||
| Cooked meat & meat Dishes | 3–4 days | 2–3 months |
| Gravy & meat broth | 1–2 days | 2–3 months |
| Cooked Poultry, Leftover: | ||
| Fried chicken, plain pieces, cooked poultry dishes | 3–4 days | 4 months |
| Pieces, covered with broth & gravy | 1–2 days | 6 months |
| Chicken nuggets, patties | 1–2 days | 1–3 months |
| Cooked Seafood: | ||
| Fish | 3–4 days | 3 months |
| Crab | 1–2 days | 3 months |
| Shrimp | 3–4 days | 2 months |
- FDA. Food Code 2009. http://www.fda.gov/Food/FoodSafety/RetailFoodProtection/FoodCode/FoodCode2009/ucm186451.htm
- USDA Food Safety and Inspection Service. May 2011. USDA Revises Recommended Cooking Temperature for All Whole Cuts of Meat, Including Pork, to 145 °F. http://www.fsis.usda.gov/News_&_Events/NR_052411_01/index.asp
- USDA Food Safety and Inspection Service. April 2007. Keep Food Safe! Food Safety Basics. http://www.fsis.usda.gov/fact_Sheets/Keep_Food_Safe_Food_Safety_Basics/index.asp
- USDA/ Partnership for Food Safety Education. Four Easy Lessons in Safe Food Handling. http://befoodsafe.org/sites/befoodsafe.org/files/BFS_BROCHURE_Color.pdf
- USDA Agricultural Research Service. April 2007. Best Ways to Clean Kitchen Sponges. http://www.ars.usda.gov/is/pr/2007/070423.htm
Al
- May 14, 2015
- 25
- 13
lancep
Master of the Pit
lancep
Master of the Pit
phonedrn8
Newbie
pigglywiggly
Fire Starter
That list is a good guideline, but is not exactly 100% actuality in my opinion. For example I routinely have soup or stews that are meat basedaround for longer than 1-2 days. This list is a good starting point but I think with proper food handling and reheating that a lot of those time ranges can be extended by a day or two at least.
Al I tried to find that chart but couldn't,is their any way you can post the link, or PDF
Richie
- May 12, 2011
- 22,172
- 7,150
This Guideline is set for virtual " Absolute Safety " with proper handling...It takes into account things like, refers that kids are constantly in and out of and dirty fingers picking at leftovers. Will a promptly chilled hunk of Loin or Pot of Soup last longer than 2-4 days? Sure but that is under optimum conditions. Still great info for people at Risk, like the very young, very old, pregnant women and anyone with a compromised immune system. This group are better off Safe than Sorry...JJ
Last edited:
I couldn't find the same exact one I posted either, but here is a better one with more info.
http://www.fda.gov/downloads/Food/FoodborneIllnessContaminants/UCM109315.pdf
Al
I cannot find that one but here is a similar version on food safety published by the UK government
http://www.foodsafety.gov/keep/charts/storagetimes.html
Storage Times for the Refrigerator and Freezer
These short but safe time limits for home-refrigerated foods will keep them from spoiling or becoming dangerous to eat. The guidelines for freezer storage are for quality only. Frozen foods remain safe indefinitely.
For storage times for eggs and foods made with eggs, see Egg Storage Chart.
http://www.foodsafety.gov/keep/charts/storagetimes.html
Storage Times for the Refrigerator and Freezer
These short but safe time limits for home-refrigerated foods will keep them from spoiling or becoming dangerous to eat. The guidelines for freezer storage are for quality only. Frozen foods remain safe indefinitely.
For storage times for eggs and foods made with eggs, see Egg Storage Chart.
Category | Food | Refrigerator (40 °F or below) | Freezer (0 °F or below) |
Salads | Egg, chicken, ham, tuna & macaroni salads | 3 to 5 days | Does not freeze well |
Hot dogs | opened package | 1 week | 1 to 2 months |
unopened package | 2 weeks | 1 to 2 months | |
Luncheon meat | opened package or deli sliced | 3 to 5 days | 1 to 2 months |
unopened package | 2 weeks | 1 to 2 months | |
Bacon & Sausage | Bacon | 7 days | 1 month |
Sausage, raw — from chicken, turkey, pork, beef | 1 to 2 days | 1 to 2 months | |
Hamburger & Other Ground Meats | Hamburger, ground beef, turkey, veal, pork, lamb, & mixtures of them | 1 to 2 days | 3 to 4 months |
Fresh Beef, Veal, Lamb & Pork | Steaks | 3 to 5 days | 6 to 12 months |
Chops | 3 to 5 days | 4 to 6 months | |
Roasts | 3 to 5 days | 4 to 12 months | |
Fresh Poultry | Chicken or turkey, whole | 1 to 2 days | 1 year |
Chicken or turkey, pieces | 1 to 2 days | 9 months | |
Soups & Stews | Vegetable or meat added | 3 to 4 days | 2 to 3 months |
Leftovers | Cooked meat or poultry | 3 to 4 days | 2 to 6 months |
Chicken nuggets or patties | 3 to 4 days | 1 to 3 months | |
Pizza | 3 to 4 days | 1 to 2 months |
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