| Product |
In Refigerator |
In Freezer |
Fresh Meat: |
|
|
Beef: Ground |
1-2 days |
3-4 months |
Steaks and roasts
|
3-5 days
|
6-12 months |
Pork:Chops |
3-5 days |
3-4 months |
Ground |
1-2 days |
1-2 months |
Roasts |
3-5 days |
4-8 months |
Cured meats: |
|
|
Lunch meat |
3-5 days |
1-2 months |
Sausage
|
1-2 days
|
1-2 months
|
Gravy |
1-2 days |
3 months |
Fish: |
|
|
lean (such as cod, flounder, haddock) |
1-2 days |
up to 6 months |
fatty (such as blue, perch, salmon)
|
1-2 days
|
2-3 months
|
Chicken: whole |
1-2 days |
12 months |
parts |
1-2 days |
9 months |
giblets 1-2 days
|
1-2 days |
3-4 months |
Dairy Products: |
|
|
Swiss, brick, processed cheese |
3-4 weeks |
* |
Milk |
5 days |
1 month |
Ice cream, ice milk
|
-
|
2-4 months
|
Eggs: fresh in shell |
3-5 weeks |
- |
hard-boiled
|
1 week
|
-
|
Leftovers:
Cooked meat, meat dishes, egg dishes,
soups, stews and vegetables
|
3-4 days |
2-3 months |
Cooked poultry and fish |
3-4 days |
4-6 months |
Sources: Food Marketing Institute for fish and dairy products,
USDA for all other foods.
* Cheese can be frozen, but freezing will affect the texture and
taste. |
Go Back
The Food and Drug Protection Division conducts routine
inspections of grocery stores, food manufacturers, and warehouses to ensure
a safe food supply for the citizines of North Carolina.
Steve Troxler, Commissioner
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