Food expiry answers, with sources.

U.S. federal law generally does not require date labels on most foods. Infant formula must carry a use-by date, while state or local rules may require dates for certain products such as eggs.

When the temperature is above 90°F (32°C), refrigerate perishable food within one hour or discard it.

Food can look and smell normal yet contain disease-causing bacteria, viruses, parasites, or toxins. Pathogens such as Salmonella, Listeria, and certain E. coli may not produce obvious spoilage signs.

FIFO places older stock in front and newer stock behind it so older food is used first, reducing both waste and the chance of exceeding recommended storage times.

Freeze leftovers within their four-day refrigerator window. For best quality, most frozen leftovers keep about two to six months, depending on the dish; continuously frozen food remains safe indefinitely.

Divide large amounts of hot food into small, shallow containers and refrigerate immediately. It is acceptable to put hot food directly in the refrigerator; do not leave a large pot at room temperature to cool.

Reheat leftovers to 165°F (74°C), checked with a food thermometer. Bring soups, sauces, and gravies to a rolling boil when reheating.

Store eggs in their original carton in the coldest stable part of the refrigerator, not the door, where temperature fluctuates more.

Freeze raw eggs only after removing them from the shell. Freeze beaten whole eggs or separated whites/yolks in freezer-safe containers; adding a little salt or sugar to yolks helps prevent gelation. Use within about one year for best quality.

FoodKeeper quality guidance is about one to two months refrigerated and six to nine months frozen for butter; margarine is about six months refrigerated and 12 months frozen.

Raw-milk cheese can carry pathogens including Listeria, Salmonella, and E. coli. Risk exists regardless of the printed date and is especially important for pregnant people, older adults, young children, and immunocompromised people. Check whether the cheese is pasteurized.

Yogurt past a quality date is not automatically unsafe. Risk depends on refrigeration, handling, and contamination. Discard yogurt with mold, package swelling, gas, unusual odor, or significant temperature abuse; never taste it to test safety.

Half-and-half keeps about three to four days refrigerated; heavy cream about 10 days. Ultra-pasteurized whipping cream may keep about one month unopened and about one week after opening.

Commercial eggnog keeps about three to five days refrigerated and about six months frozen for quality. Follow the package date if it is shorter.

Meat may be frozen on its printed date if it has been continuously refrigerated at 40°F (4°C) or below, is within the food’s recommended storage time, is not recalled or spoiled, and package directions allow it. Freezing does not make unsafe meat safe.

For best quality, cooked meat and poultry leftovers generally keep about two to six months frozen, depending on the dish; soups and stews are typically two to three months. Continuously frozen food remains safe indefinitely.

Follow the manufacturer’s use-by/storage directions for unopened vacuum-packed meat. After opening, treat it like fresh meat: whole cuts generally three to five days refrigerated and ground meat one to two days.

Vacuum-packed beef often appears dark purplish because oxygen is absent. After opening, exposure to air can produce a brighter red “bloom”; color alone does not determine safety.

A sour or ammonia-like odor, sticky or slimy surface, or unusual gray-green discoloration can indicate spoilage. However, raw chicken can contain pathogens without visible or sensory changes, so also observe the one-to-two-day storage limit.

Cook all poultry, including ground poultry and stuffing, to 165°F (74°C), verified with a food thermometer.

Cook ground beef, pork, veal, and lamb to 160°F (71°C), verified with a food thermometer.

For best quality, freeze fatty fish such as salmon for about two to three months and lean fish for roughly four to eight months, depending on species. At 0°F (-18°C), frozen food remains safe indefinitely.

Let unripe tomatoes ripen at room temperature. Once ripe, refrigeration can slow spoilage, although texture and flavor may decline; allow refrigerated tomatoes to warm before serving.

Ripen whole avocados at room temperature, then refrigerate ripe fruit for about three to four days. Cover cut avocado tightly and use promptly—usually within one to two days for best quality.

Follow the package date and instructions. FoodKeeper guidance indicates many bagged greens last about three to five days unopened and roughly two days after opening; keep them refrigerated and discard slimy or foul-smelling leaves.

Wilted greens may be usable when they were kept refrigerated and have no slime, mold, decay, or foul odor. An ice bath may restore texture, but it cannot make temperature-abused or contaminated greens safe.

Citrus fruit keeps about 10 days at room temperature and approximately 10 to 21 days refrigerated, depending on the fruit and condition.

Generally store produce dry and wash it under running water before preparing or eating. If it is washed earlier, dry it thoroughly. Produce labeled pre-washed or ready-to-eat does not need to be washed again.

Mold, rot, leakage, slime, foul odors, and extensive soft decay are discard signs. Food may still carry pathogens without obvious spoilage, so also follow refrigeration and time limits.

Manufacturers establish shelf life through product-specific microbiological, chemical, physical, packaging, and sensory studies, sometimes using accelerated testing and predictive models under defined storage conditions.

Brown rice spoils faster than white rice because its bran and germ contain oils that can become rancid. FoodKeeper quality guidance is about one year in a cool, dry pantry.

Dry pasta keeps about two years unopened and about one year after opening for best quality when stored dry and pest-free. A best-by date concerns quality; do not automatically add one or two years to it.

For ordinary household storage, dried beans are best used within about one to two years. Very long emergency-storage claims depend on validated packaging, moisture, oxygen, temperature, and bean variety and should not be presented as a universal answer.

Freshly milled whole-grain flour deteriorates faster because of germ oils, but there is no universal 72-hour safety deadline. FoodKeeper lists whole-wheat flour at roughly three to six months in the pantry; cold storage can extend quality. Follow the mill’s instructions.

Baking powder keeps about six to 18 months unopened and about three to six months after opening for best performance. Test it by adding warm water; vigorous bubbling indicates useful leavening activity.

For best flavor, dried herbs keep about one to two years, ground spices about two to three years, and whole spices about three to four years. Discard products contaminated by moisture, mold, or pests.

For best quality, high-acid canned foods generally keep 12 to 18 months, while low-acid canned foods keep about two to five years.

Ready-to-eat cereal keeps about six to 12 months unopened and two to three months after opening when sealed against moisture.

Granulated sugar is shelf-stable indefinitely when kept dry and protected from pests. Moisture may cause clumping but does not necessarily make it unsafe.

Oat storage time depends on the product. Boxed oatmeal or rolled oats are commonly about 12 months unopened and six to 12 months after opening, while intact whole-grain oats may have a shorter quality life. Keep them dry and pest-free.

Plain vinegar is highly shelf-stable and generally does not require refrigeration. Quality life varies by type, and flavored, diluted, or contaminated products can behave differently; follow the label and discard visible mold or abnormal changes.

Commercial prepared mustard is generally shelf-stable after opening, while refrigeration preserves pungency and color. FoodKeeper quality guidance is about one year refrigerated; follow the brand label.

Refrigerate opened commercial dressing and follow the label. FoodKeeper lists many bottled dressings at one to three months; creamy dressings may be closer to three to four weeks and vinaigrettes about four weeks.

Opened commercial pickles kept refrigerated in their brine generally keep about one to three months. Use clean utensils and keep the pickles submerged.

Opened jarred tomato or spaghetti sauce keeps about four days refrigerated. Freeze portions that will not be used in that time.

Unopened pure maple syrup storage depends on packaging and manufacturer guidance. Refrigerate it after opening and discard it if mold develops; do not rely on a universal six-month limit.

Opened commercial salsa keeps about one month refrigerated. Fresh or homemade salsa generally keeps about five to seven days.

Freeze bread in moisture- and vapor-resistant packaging. About three months is a reasonable conservative quality target, although FoodKeeper lists some commercial breads at three to five months.

Coffee usually loses aroma before it becomes unsafe. FoodKeeper quality guidance is about three to five months for whole beans; opened ground coffee is best used within weeks. Store coffee airtight in a cool, dark place.

Unopened distilled spirits are shelf-stable indefinitely. Once opened, oxygen and evaporation can slowly change flavor, but ordinary high-proof spirits generally remain safe when properly stored.

Keep a filled growler cold and dark. Open it within 24 to 72 hours of filling and consume the beer within hours after opening. Filling method and brewery instructions may alter the quality window.

Unpasteurized juice can contain pathogens such as E. coli, Salmonella, or Cryptosporidium even when it looks fresh and is within its date. People at higher risk should avoid it; refrigeration does not make contaminated raw juice safe.

Refrigerate brewed tea promptly in a clean covered container and use it within about three to four days. Discard it sooner if it was left out too long or develops mold, fermentation, slime, or an off odor; milk or other perishable additions may shorten the time.