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“Safe” Shelf Life of Leftovers

post #1 of 13
Thread Starter 

I have a question about leftovers and their “safe” shelf life in the fridge. Because the meat is smoked when cooking on my WSM, is its shelf life in the fridge longer than lets say BBQ grilled or oven roasted meat.

post #2 of 13

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

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

Sources:

  1. FDA. Food Code 2009. http://www.fda.gov/Food/FoodSafety/RetailFoodProtection/FoodCode/FoodCode2009/ucm186451.htm
  2. 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
  3. 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
  4. USDA/ Partnership for Food Safety Education. Four Easy Lessons in Safe Food Handling. http://befoodsafe.org/sites/befoodsafe.org/files/BFS_BROCHURE_Color.pdf
  5. USDA Agricultural Research Service. April 2007. Best Ways to Clean Kitchen Sponges. http://www.ars.usda.gov/is/pr/2007/070423.htm

Hope this helps

 

Al

post #3 of 13
Thread Starter 

Will that clearly answers my question.  Thanks Al.

 

Cheers,

 

Bill

post #4 of 13
Well dang it Al, now I gotta get my left over pork loin.....😁
post #5 of 13
*rid of
post #6 of 13

good info to know right here..

post #7 of 13

Good source Al - thanks. It is worth people checking their home freezers though as some do not actually go down as low as 0F (-18 C)

post #8 of 13

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.

post #9 of 13
Quote:
Originally Posted by SmokinAl View Post
 

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

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

Sources:

  1. FDA. Food Code 2009. http://www.fda.gov/Food/FoodSafety/RetailFoodProtection/FoodCode/FoodCode2009/ucm186451.htm
  2. 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
  3. 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
  4. USDA/ Partnership for Food Safety Education. Four Easy Lessons in Safe Food Handling. http://befoodsafe.org/sites/befoodsafe.org/files/BFS_BROCHURE_Color.pdf
  5. USDA Agricultural Research Service. April 2007. Best Ways to Clean Kitchen Sponges. http://www.ars.usda.gov/is/pr/2007/070423.htm

Hope this helps

 

Al

Al I tried to find that chart but couldn't,is their any way you can post the link, or PDF

Richie

post #10 of 13

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

post #11 of 13
Quote:
Originally Posted by tropics View Post
 

Al I tried to find that chart but couldn't,is their any way you can post the link, or PDF

Richie

 

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

post #12 of 13

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.

 

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

post #13 of 13

Thanks guys I saved the links

Richie

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