Secondary Shelf Life Guidance and Exceptions

Second shelf life applies to all food stored in a refrigerator

Secondary shelf life for prepared food should be 48 hours (2days) unless specified.
Secondary shelf life of prepared hot food should be 72 hours (3days) unless
specified

Hazard Food Type Secondary Shelf-life

High/Med/Low
Mollusk, Crustacean and Fish
H Cooked Crustacean - Shrimp, lobster, etc. 48 hours/2days
H Cured Fish – Sliced 12 hours
H Cured Fish - Whole fish 72 hours/3 days
H Live Mollusk – Mussels 72 hours
H Live Mollusk -Oyster clam, etc. 7 days
H Raw Crustacean - Shrimp, prawn, etc. 48 hours
H Raw Fish - Portioned, cut 48 hours
H Raw Fish - Raw, whole and gutted 72 hours
H Raw Fish - Sliced for sashimi 4 hours
H Smoked Fish – Sliced 48 hours
H Smoked Fish - Whole, Open Package 96 hours/4 days

Meat and Poultry

H Cold Cuts – Sliced 24 hours
H Cold Cuts - Whole, Open package 72 hours
H Raw Meat - Ground 48 hours
H Raw Meat – Portioned 48 hours
H Raw Meat - Whole muscle 72 hours
H Raw Poultry – Portioned 48 hours
H Raw Poultry - Whole carcass 72 hours

Stock, Sauce and Soup

H Sauce - Egg yolk emulsion, I.e. Hollandaise 4 hours
M Sauce - Fish, Meat, Poultry, Vegetable stock base, Cream 24 hours
M Sauce - Fish stock base, No cream 72 hours
M Sauce - Meat, Poultry stock base, No cream 96 hours
M Soup - Clear, Meat, Poultry stock base 96 hours
H Soup - Cream 12 hours
H Soup - Raw cold soup 24 hours
M Soup - Vegetable, Cut or puree, No Cream 48 hours
M Stock – Fish 72 hours
M Stock - Meat & Poultry 96 hours
M Stock - Vegetable 48 hours
 Hazard Food Type Secondary Shelf-life
High/Med/Low
Vegetable
M Cooked – Rice, pasta, potato 48 hours
M Cooked Vegetable 48 hours

Cold Kitchen Preparation

M Sauce and dressing with commercial mayonnaise base 96 hours/4days
M Cooked – Fish terrine 96 hours
M Cooked – Meat terrine 7 days
M Cooked – Vegetable terrine 72 hours/3days
M Cut – Fruit & Vegetables, Ready-To-Eat 24 hours
M Jellied – Fish terrine 72 hours
M Jellied – Meat terrine jellied 96 hours
M Jellied – Vegetable terrine 48 hours/2days
M Salads – Vegetables, Meat, Fish, Pasta, Rice, Beans, etc. 24 hours
M Sauce & Salsa – Fresh Fruit and Vegetable 12 hours

Pastry Separation
H Whipped cream – Prepare on demand 0
L Pastry cream 72 hours
L Butter cream 96 hours
H Custard cream 48 hours
H Dairy liquid UHT – Open Package 48 hours
H Sabayon hot – Prepare on demand 0
H Sabayon cold 4 hours
I Fruit Salad 24 hours