Shell Life of Food Items

Checks on Perishable Items and the Shell life
Common guidelines are determined on unopened products stored under normal

conditions: Room temperature is usually 60 – 70F, refrigerators are 40oF, and
freezers are kept below 32F, or freezing. Once opened, or if the optimum storage
conditions aren’t met, the shelf life will be less than these guidelines.
Dates indicated on product packages include:
 Sell-by: Tells the store how long to display the product for sale. You should buy
the product before the date expires.
 Best if used by: Date is recommended for best flavor or quality. It is not a
purchase or safety date.
 Use-by: The last date recommended for the use of the product while at peak
quality. The date has been determined by the manufacturer of the product.
 Closed or coded: These dates are packing numbers for use by the manufacturer.
Product dates are not the ultimate guide for the safe use of a product. Here are some
additional tips on using food at top quality:
 Purchase the product before the date expires.

 If perishable, take the food home immediately after purchase and refrigerate
promptly.
 Freeze products if you can’t use them within times recommended on the chart.
 Once a perishable product is frozen, it doesn’t matter if the date expires because
foods kept frozen continuously are safe indefinitely.
 Follow handling recommendations on product.
If you follow these recommendations, you can use the following shelf life ranges for
specific products:
APPLES
Fresh: store in the refrigerator up to three weeks
Frozen: up to 8 months
Canned: 2 – 3 years unopened
Home canned: up to 12 months
APRICOTS
Fresh: store in the refrigerator 2 – 3 days
Canned: 2 – 3 years
Home canned: 12 months
Dried: 6 months at room temperature, up to 12 months in freezer
ARTICHOKE, GLOBE
Fresh: refrigerate in a plastic bag with a few drops of water, use within 3 days
Frozen: Up to 6 months
Canned (hearts): 8 – 12 months
ASPARAGUS
Fresh: refrigerate in crisper or loose plastic, use within 2 days. Shelf life can be
increased by periodically removing moisture that accumulates.
Canned: up to 12 months, some brands up to 3 years
AVOCADOS
Fresh: room temperature to ripen, then refrigerate 3 – 5 days
BACON
Fresh: refrigerate up to 7 days
Frozen: sealed, up to 1 month; the Food Marketing Institute recommends that opened
bacon never be frozen.
Pouch: room temperatue up to 4 months; refrigerate or freeze for longer storage
BAKING POWDER
Shelf Life: Room temperature: up to 1 year or until expiration date
Keep dry and covered
BAKING SODA
Shelf Life: room temperature 1-2 years, keep dry and covered
BANANAS
Fresh: room temperature until ripe; shelf life can be extended by refrigerating up to 3
days, but the skins will become dark brown.
Dried: 6 – 12 months at room temperature; indefinite in freezer
BARBEQUE SAUCE, BOTTLED

Shelf life:
2 years, unopened
1 month after opening
BEANS (Green beans, Lima beans, Butter beans, Pinto Beans, Snap beans, or Wax
beans)
Fresh: Refrigerate 1 – 2 days, stored in crisped or loose bags
Frozen: 6 months
Canned: 24 months
BEANS, DRY
Shelf life dry: 1 -2 years, indefinite if sealed and stored properly
Refrigerate or freeze after cooking.
BEEF
Beef cuts may be refrigerated in supermarket packaging for 1 – 3 days or frozen for
up to 2 weeks; for increased storage rewrap tightly in foil or freezer wrap
Roasts and Steaks:

Fresh: refrigerate 3 – 5 days
Freeze: 6 – 12 months
Ground Beef:
BEETS
Fresh: refrigerate beets and tops separately, use tops as soon as possible and beet
within a week
Canned: up to 2 years
BELL PEPPERS
Fresh: refrigerate 3 -5 days
Jars, Roasted: 6 – 12 months at room temperature
BERRIES
Canned: 1 year
BISCUIT, REFRIGERATED DOUGH

Fresh: refrigerate, use by the “use-by” date on the package, usually within 2 weeks
Unfrigerated: use within two hours
Freeze: not recommended by the manufacturers
Freeze baked biscuits for up to one month
BLUEBERRIES
Canned: 12 months
BOUILLON CUBES OR GRANULES

Shelf life: 2 years
Tips: keep dry and covered
BREADS and BREAD DOUGH
Yeast breads
Fresh: store at room temperature, cool and dry, 5 – 7 days
Refrigerate: will limit formation of mold, but bread will go stale more quickly.
Frozen: up to 3 months if tightly wrapped
Quick Breads
Fresh: refrigerate, tightly wrapped, up to 7 days
Quick Bread Mix:

Shelf life: up to 2 years, use by “best if used by date” for best quality
After this date, the mix is still safe to use and consume, but there may be changes in
product flavor, volume, or texture.
BREAD CRUMBS, DRIED

Shelf life: 4 – 6 months
BREAD DOUGH AND BISCUITS, REFRIGERATED

Fresh: refrigerate, use by the “use-by” date on the package, usually within 2 weeks
Unfrigerated: use within two hours
Freeze: not recommended by the manufacturers
Freeze baked bread or biscuits for up to one month
BREAD and BISCUITS “OVEN BAKED”, Frozen

Keep Frozen. If stored in the refrigerator, use within 24 hours or discard.
Once baked, they can be stored in the freezer for up to one month.
BREAKFAST MIX, INSTANT BREAKFAST, PROTEIN SHAKE POWDERS

Shelf life: 6 months
BROCCOLI
BROWNIE MIX
BROWNIES
After baking, brownies may be wrapped tightly and frozen for up to 2 months.
BRUSSELS SPROUTS
BUTTER
Fresh: refrigerate up to 3 months
Freeze: up to 9 months
BUTTERMILK
Fresh: refrigerate 1 – 2 weeks; will keep several days past expiration date on
package.
Freeze: no recommended
CABBAGE OR CHINESE CABBAGE

Fresh: refrigerate in crisper or plastic bag, use within 2 weeks
Frozen: up to 6 months.
Packaged cabbage/cole slaw shreds (such as Fresh Express) may be frozen directly
in the bag for later use in soups and recipes, for up to 2 months; place in freezer
packaging for longer storage.
CAKES
Fresh: 2 days at room temperature, up to 5 days in the refrigerator
Frozen: 4 – 6 months unfrosted, 2 – 3 months if frosted
Cakes with whipped cream frosting or cream filling must be stored in the
refrigerator.
Cakes with custard or fruit filling should not be frozen, as they become soggy when
thawing.
CAKE MIX
Shelf life: two years, longer if ingredients are stable
CASSEROLES, MEAT & GRAVY

Refrigerate: 3 to 4 days
Freeze: 2 to 3 months
CASSEROLE MIX (Hamburger Helper, Campbell’s Supper Bakes, etc)

Shelf life: 9 – 12 months
CARROTS
Fresh: refrigerate 1 – 2 weeks, chill in ice water to crispen if needed
Dehydrated/Dried: up to six months, or freeze indefinitely
CATSUP OR KETCHUP
Shelf life: unopened, 12 months
Shelf life: opened, 1 month
CAULIFLOWER
CEREALS
ready to eat (Cold)

Shelf life: unopened, 6 – 8 months
Shelf life: opened, 2 months
Tips: freezing extends shelf life indefinitely. close tightly or transfer to plastic
container after opening
hot, dry mix (grits, cream of wheat, cream of rice, etc)

CELERY
Fresh: one week
Frozen: six months (will become soft, but okay for baking, casseroles, soups etc)
CHEESE
Hard cheeses (Cheddar, Edam, Swiss):

(The harder the cheese, the longer it will keep without deteriorating).
Unopened hard and wax-coated cheeses: refrigerate for 3 – 6 months.
Opened: refrigerate up to 3 – 4 weeks
Freeze up to 3 months
Grated Hard Cheeses: Parmesan, Romano

Unopened: store at room temperature up to 6 months
Opened: Refrigerate 2 – 3 weeks
Soft cheeses:
cream cheese and Neufchatel: 2 weeks,
Cottage and ricotta: up to 5 days.
Ripe Brie or Camembert: used immediately, within 2 days
Freeze up to 3 weeks
American cheese food
Unopened: store at room temperature up to 6 months
Opened: Refrigerate 2 – 3 weeks
CHEESECAKE
Frozen: 4 – 6 months
CHERRIES
Canned: 3 years
Home canned: 6 months
Dried: 3 months at room temperature, or indefinitely in the freezer
CHILI SAUCE
Shelf life: unopened, 24 months
Shelf life: opened, 1 month
Refrigerate to extend shelf life
CHOCOLATE
chips and baking

Tips: keep cool, but do not refrigerate or freeze
Chocolate Syrup
Shelf life: unopened, 2 years
Shelf life: opened, 6 months
Cocoa Mixes
CLAMS
Fresh: refrigerate to up 7 days, do not use if liquid is frothy
Canned: 2 years
COCONUT
Fresh: store unprepared in the refrigerator for up to 1 week
Fresh: store raw coconuts shreds in the refrigerator 1 – 2 days
Pre-packaged/bagged/prepared: 12 months, unopened, freeze indefinitely
COFFEE
Shelf life at room temperature:
 cans, unopened: 2 years

 cans, opened: 2 weeks
 instant, unopened: 2 years
 instant, opened: 2 weeks
 fresh whole bean, unopened: 2 weeks
Shelf life in refrigerator or freeze: refrigeration or freezing extends the shelf life
significantly. Some people believe that the flavor is altered once refrigerated or
frozen.
COFFEE CREAMER, IMITATION (Coffeemate, Cremora, International Delight, etc.)
Liquid:
Store: refrigerate up to 3 weeks.
Freeze: see package
Powder:
Shelf life at 70F: unopened, 9 months
Shelf life at 70F: opened, 6 months
COOKIES
Fresh:
Homemade: 2 days – 3 weeks, highly variable depending upon the type (crisp, moist,
bar, drop, etc).
Packaged: (grocery store items), shelf life at room temperature: 2 months
Frozen: up to six months, baked
COOKIE DOUGH:
Refrigerated, unopened: until expiration date
Refrigerated, opened: use within one week
Frozen: 2 – 6 months unbaked
Baked: freeze up to 6 months
COOKIE MIX
shelf life at 70F: 9 – 12 months
CORN
Fresh: refrigerate, use within 2 days
Frozen: 6 months
Canned: 24 months
CORNMEAL
Shelf life at 70F: 4 – 6 months
CORNSTARCH
Shelf life at 70F: 18 months
Tips: seal tightly. Moisture can cause lumps to form
CRACKERS
Shelf life at 70F: 3 months, sealed
CRANBERRIES
Fresh: 2 -3 days
Frozen: up to 2 years
Dried: 6 – 12 months at room temperature, indefinitely in the freezer
CREAM OR CREAMER
Cream, Light or half and half:

Refrigerator:
Unopened, 4 weeks
Opened, 1 week
Cream or heavy whipping cream:

Refrigerator: 1 week
Frozen: can be frozen for up to 2 weeks; whipped cream may not ‘whip’ after thawing
but is safe to use
Coffee Whitener/Imitation Creamer (liquid)

Store: refrigerate up to 3 weeks.
Freeze: see package
Coffee Whitener/Imitation Creamer (powder)

CUCUMBERS
CURRANTS
Fresh: 2 – 3 days in refrigerator
Frrozen: up to 6 months
Dried: up to 6 months at room temperature, freeze indefinitely
DATES:
Fresh: several days
Frozen: indefinitely
Dried: room temperature indefinitely, can easily be frozen indefinitely
DOUGHNUTS, DANISH, PASTRIES

Fresh: 1 – 3 days
Frozen: 3 months
EGGS
Fresh: store in the refrigerator-
In shell: 2 – 5 weeks, organic may have longer freshness dates
Fresh yolks or whites: 4 days
Boiled in shell, hard boiled: 2 weeks
Frozen:Whole eggs: blend yolks and whites, store up to 12 months

Boiled: remove shells, freeze up to 12 months
EGGPLANT
EVAPORATED MILK
Canned (evaporated or condensed): store room temperature up to 1 year
Canned, opened: refrigerate and use within 7 days
EXTRACTS (bottled)
Shelf life at 70F: 4 years
FENNEL
FIGS
Fresh: use immediately or refrigerate for up to 2 days
Frozen: up to 1 year
Dried: room temperature up to 4 months, or freeze indefinitely
FISH
Fresh: refrigerate and use within one day
Frozen Fillets and steaks from lean fish: 6 months
Frozen Fillets and steaks from Fat fish: up to 3 months
Breaded frozen fish products: up to 3 months
Pouch: up to 3 years
FLOUR
White Flour Shelf life at 70F: 6 – 12 months
Whole Wheat Flour Shelf life at 70F: 6 – 8 months
Flour may be refrigerated for up to 2 years
FOOD COLORING
Shelf life at 70F: 4 years
FRANKFURTERS
Fresh: refrigerate up to 1 week
Frozen: 2 – 3 months for best flavor and texture
FROSTING
Fresh: refrigerate up to 2 weeks
Canned: unopened 8 months
Canned: opened, refrigerate up to 2 weeks
FRUIT, GENERAL
Fresh: 1 – 2 days in refrigerator; refer to specific fruits for individual requirements
Frozen: up to 12 months; citrus fruits up to 6 months
Canned, commercial: up to 3 years unopened. Once opened, refrigerate up to 2
weeks
Canned at home: up to 1 year is recommended.
Dried: up to 6 months at room temperature, indefinitely if frozen
FRUIT JUICE
Fresh: 3 weeks unopened, 7 – 10 days after opening
GARLIC
Fresh, unpeeled: up to six months if kept dry
Fresh, peeled: refrigerate up to 1 week or freeze up to 1 year
Dried/powder: store at room temperature up to 3 years
GELATIN
Dry flavored mix: 24 months
see also Jell-O
GINGER
Freeze: up to two months
Dried: up to 2 years
Crystallized: up to 3 months at room temperature, can be frozen indefinitely
GRAPEFRUIT
Fresh: refrigerate 1 – 2 weeks
Canned at home: 3 – 6 months
Canned commercially, up to 3 years
Dried peel: 6 – 12 months at room temperature, indefinitely in freezer
GRAPES
Fresh: refrigerate 1 – 2 weeks
Dried (raisins): up to 4 months at room temperature, freeze indefinitely
GRAVY
Canned (commercial): store at room temperature up to 12 months
GRAVY MIX
Store: at room temperature up to 6 – 12 months
HAM
Ham, Whole
Refrigerate: 7 days
Ham, Half or Slices

Ham, Canned-Opened
Ham, Canned-Unopened
HERBS
Fresh: 3 – 4 days, refrigerated
Dried: 1 – 3 years
Frozen: not recommended, freezing accelerates the loss of flavor and aroma
HONEY
Shelf life at 70F: indefinite, keep tightly sealed
Refrigerate is not recommended
Honey will darken with age, but does not spoil.
HORSERADISH SAUCE
HOT DOGS
Beef and/or Pork:

Fresh: refrigerate up to 1 week
Frozen: 2 – 3 months for best flavor and texture
Chicken and/or Turkey:

Fresh: sealed package should be refrigerated and stored up to the use by “date” on
package, use within 3 days of opening
Frozen: 2 months
Corn Dogs: refrigerate up to 4 days, or freeze up to 2 months
ICE CREAM
Freeze: up to 1 month in store container; up to 1 year if repackaged or over wrapped
to resist moisture vapor.
JELL-O GELATIN
Fresh: refrigerate up to 3 days after preparation
Sugar free, Fresh: Refrigerate up to 2 days, may become watery.
JELLIES, JAMS
Store: unopened 12 – 24 months, refrigerate after opening
KETCHUP
Shelf life at 70F: opened, 1 month
Tips: refrigerate to extend shelf life
KIWI or KIWIFRUIT
Fresh: up to 2 weeks
KOHLRABI
LAMB -— CHOPS, ROASTS, STEAKS, GROUND

LEEKS
LEMONS
Canned, home: 3 – 6 months
Canned, commercial: up to 3 years
Dried peels: 6 – 12 months at room temperature, indefinite in freezer
LETTUCE, OTHER SALAD GREENS

Crisp head lettuces: refrigerate up to 5 days
Loose leaf and baby green lettuces: refrigerate 1 – 2 days
Tips: Organic lettuces generally have a longer storage life, up to 2 weeks at room
temperature.
LIMES
LOBSTER (SHELLED OR NOT)

Fresh, raw: refrigerate 1 -2 days
Fresh, cooked: refrigerate up to 4 days after cooking
Frozen, raw: up to 4 months
Frozen, cooked: up to 2 months
LOQUATS
Fresh: 1 – 2 days
Frozen: 3 months
Canned: up to 1 year
LUNCHEON MEATS
Luncheon Meats- Opened
Refrigerate: unopened up to 14 days, opened up to 3 to 5 days
MANGOES
Fresh: 1 – 2 weeks at room temperature, refrigerate once ripe 1 -2 days
Dried: 12 months at room temperature, up indefinitely frozen
MARGARINE
Store: refrigerate up to 2 months
Freeze: sticks up to 6 – 12 months; soft spread margarine should not be frozen
MARSHMALLOWS
Shelf life: 2 – 3 months, keep air tight
Freezer: keep sealed away from moisture, will keep indefinitely
MARSHMALLOW CREME
Shelf Life: 2 – 3 months
MAYONNAISE
Shelf life at 70C: unopened, 2 months or longer, check expiration dates.
Refrigerator: Refrigerate after opening, up to 2 months
Freezer: not recommended.
MELONS
Fresh: room temperature, refrigerate up to 3 weeks. Store separately from other
sensitive produce. Once cut open, use within 2 -3 days
MILK
Fresh, conventional: refrigerate up to 7 days, usually fresh up to 3 days after the “sell
by” date listed on the carton.
Fresh, organic: refrigerate up to 2 months, usually fresh up to 1 week after the “sell
by date” listed on the carton
Frozen: not recommended, may become watery.
Canned (evaporated or condensed): store room temperature up to 1 year, once

opened, refrigerate and use within 7 days
MOLASSES
Shelf life at 70F: unopened, 2 years
MUFFINS
Fresh: 1 – 2 days at room temperature, or refrigerate up to 7 days
Frozen: 2 – 3 months, if sealed tightly
MUFFIN MIX
Safe to use after the “best if used by date” but may be changes in quality or texture
MUSTARD
Squeeze bottles: store at 70F unopened for up to 12 months, up to 4 months after
opening
Glass bottles: store at 70F unopened up to 18 months, up to 6-8 months after openi
Packets unopened, 70F: 6 months
Refrigeration: Dijon & Horseradish Mustard should be refrigerated after opening to

preserve heat and distinct flavor. Refrigeration is not required for food safety of
mustards.
MUSHROOMS, WHITE
Canned: up to 12 months
NECTARINES
Fresh: ripen at room temperature, refrigerate 3 – 5 days after ripening
Dried: 6 – 12 months at room temperature, indefinite in freezer
NUTS
Fresh in shell: 4 months
Jars and cans: up to 1 year unopened, 1 -2 weeks after opening
Refrigerate up to four weeks
Freeze: up to 2 years
OKRA
Frozen: 6 months
OLIVES
Fresh: 1 – 2 months in refrigerator after curing
Canned: 1 year, refrigerate after opening
HOME CANNING is not recommended
OLIVE OIL
Classic, 70F: 20 months
Extra Light, 70F 20 months
Extra Virgin, 70F: 17 months
Shelf life of olive oil is variable, so smell and taste product to confirm freshness.
ONIONS
Fresh: keep cool and dry, with good air circulation, for several months. Do not
refrigerate
Dried/Dehydrated: up to 6 months; freeze for indefinite storage
ORANGES
Fresh: store at room temperature 3 days, or refrigerate up to 2 months
PANCAKES
PANCAKE MIX
PAPAYAS
Fresh: ripen at room temperature, store refrigerated 3 – 4 days
Frozen: 6 months
Canned: 2 years
Dried: 6 months, or freeze indefinitely
PARSNIPS
Frozen: 6 months
PASTA
Fresh: refrigerate 1 – 2 days or freeze
Frozen: up to 30 days, longer if package is well insulated
Dried, regular: 1 – 2 years room temperature
Dried, egg noodle: 6 months at room temperature
Cooked: toss with oil to coat and seal, store for up to 2 days in refrigerated, or 1
month in freezer
PEACHES
Fresh: store at room temperature. Once ripened, use immediately or refrigerate up to
5 days.
Canned: 8 – 12 months home canned, 4 years commercially canned
Dried: 6 – 12 months, freeze for indefinite storage
PEANUT BUTTER
Shelf life at 70F: unopened, 6 – 12 months
Shelf life at 70F: opened, 2 – 3 months
PEARS
Fresh: ripe at room temperature, refrigerate up to 5 days
Canned: 1 year home canned, 2 years commercially canned
Dried: 6 months, or freeze for indefinite storage
PEAS
Fresh: refrigerate, use within 2 days
Frozen: 6 months
Canned: 2 years
Refrigerate opened canned peas and use within 2 days
PECTIN
PEPPERS, Red or Sweet

Jars, Roasted: 6 – 12 months at room temperature
PERSIMMONS
Fresh: store at room temperature until ripe, use immediately
Frozen: pulp may be frozen up to 1 year
PESTO
Fresh: Cover with olive oil and refrigerate up to 2 weeks
Jar/Canned: up to 12 months
PICKLES
Shelf life at 70F: 12 months; refrigerate after opening
PIE
Fruit Pie:
Fresh: room temperature up to 2 days, or refrigerate up to 7 days
Custard or Cream pies:Fresh: refrigerate up to 2 days

DO NOT FREEZE
Nut Pies/Pecan pies:

Fresh: room temperature up to 2 days, refrigerate up to 7 days
Unbaked Pies:
Fruit pies may be frozen before baking, up to 2 weeks
Quiche:
PIE CRUST, REFRIGERATED DOUGH

Fresh: store up to 1 week, see USE BY date on packaging
Frozen: unbaked, freeze up to 2 months
PIE CRUST MIX

Shelf life: up to 9 months, use by “best if used by date” for best quality
PINEAPPLE
Fresh: room temperature or refrigerate 1 – 2 days. Will not ripen on standing
Canned: 12 months (commercial)
Dried: 6 – 12 months at room temperature. Freeze dried fruit for indefinite storage.
PIZZA DOUGH
Fresh: use by date on packaging
Frozen: use by date on packaging
Once baked, freeze pizza dough up to 1 month.
PLUMS and PRUNES

Fresh: ripen at room temperature, then refrigerate up to 5 days
Dried: 6 months
POMEGRANATES
Fresh: keep for several weeks at room temperature, or up to 1 month in the
refrigerator
POPCORN
Microwave packets: Store unopened on shelf for 12 months
Jar/kernel: Store unopened on shelf for 2 years
Pre-popped: unopened room temperature 2 -3 months, 1 -2 weeks after opening
PORK
Pork Roasts
Pork Chops
Ground Pork & Stew Meat

Pork Sausage
Variety Meats
See also Ham, Bacon, Frankfurters, Sausage, Luncheon Meats
POTATOES, WHITE or SWEET

Fresh: store in a cool dark dry place 2 – 4 weeks, longer if conditions are suitable
Dried/Dehydrated/Instant: room temperature up to 3 months, can be frozen
indefinitely
PUDDING
Fresh: Prepared pudding can be refrigerated up to two days.
Ready to Eat refrigerated pudding should be used within the “use by date” on the
package.
PUDDING MIX
PUMPKIN
Fresh: store in cool dry location up to 1 month
Canned: up to 12 monthsStore opened canned pumpkin in a sealed container in the
refrigerator up to 1 week, or up to 3 months in the freezer.
POULTRY
Fresh: Refrigerate 1 – 2 days
Frozen: whole – 1 year, pieces – 9 months, giblets – 3 months
Ready to use portions: freeze up to 9 months
QUINCE
Fresh: store at room temperature until ripe, refrigerate up to 2 weeks away from
apples and pears
RAISINS
Store up to 4 months at room temperature, freeze indefinitely
RICE
White Rice (regular or enriched), uncooked

Shelf life at 70F: room temperature 1 – 2 years or more
Freezer: indefinitely
Cooked: Refrigerate up to 6 days, freeze up to 6 months
Brown, uncooked
Shelf life at 70F: Store at room temperature up to 6 months
Refrigerator or Freezer: up to 18 months
Cooked: Refrigerate up to 6 days, freeze up to 6 months
Instant Rice
Shelf life: white, indefinite at room temperature
Shelf life: brown, one year; longer if refrigerated
RICE MIX
Shelf life at 70F: 6 -18 months
RHUBARB
SALAD DRESSING
Bottled:
unopened, room temperature 10 – 12 months
Opened: refrigerate for up to 2 weeks
SALAD DRESSING MIX

unopened: room temperature up to 8 months
Prepared: refrigerate up to 2 weeks
SALAD OIL/VEGETABLE OIL

Shelf Life at 70F: unopened, up to 24 months
Once opened, store at room temperature up to 3-12 months
Tips: Certain oils are more delicate, and become rancid quickly. Refrigeration is not
necessary, but store in a cool, dark place in a tightly sealed container.
SAUCE MIX
SAUSAGE, SMOKED, DRY AND SEMI-DRY SAUSAGE
Sausage, fresh, Pork

Sausage, Smoked
Refrigerate: 7 days
Sausage, Semi-dry & Dry

Refrigerate: 2 to 3 weeks
Summer Sausage-Opened
Refrigerate: 3 weeks
Summer Sausage-Unopened
Refrigerate: 3 months
Pepperoni, Sliced
Refrigerate: 2 to 3 weeks
SCALLOPS
Fresh: Refrigerate 1 to 2 days, or freeze 3 to 4 months
Frozen: commercially frozen scallops can be frozen up to 18 months if properly
frozen
SHORTENING
Can, unopened, store up to 2 years at room temperature.
Once opened, the canned shortening will remain fresh up to 12 months
Sticks, sealed, store up to 2 years at room temperature.

Once opened, shortening sticks remain fresh up to 6 months
SHRIMP
Fresh: refrigerate and use within 2 days or freeze 3 – 6 months
Frozen: commercially frozen shrimp can be frozen up to 18 months if properly stored
SOUP
Fresh vegetable: refrigerate up to 7 days, or freeze up to 4 months
Fresh with Meat: Refrigerate 3 to 4 days or freeze up to 2 months
Fresh Meat Broth: Refrigerate 1 to 2 days or freeze up to 3 months
Canned: unopened up to 12 months, refrigerate up to 7 days after opening
SOUP MIX
Shelf Life at 70F: up to 12 months
SOUR CREAM
Store sour cream in the refrigerator up to 2 weeks (manufacturer recommendation).
SPICES AND SEASONINGS

whole spices and seeds: 3 – 4 years
ground spices: 2 – 3 years
leafy herbs: 1 -3 years
seasoning blends: 1 – 2 years
SPINACH
Fresh: refrigerate 1 – 2 days, or freeze up to 6 months
Frozen: 6 months
Canned: 1 year
SQUASH, SUMMER (soft-skinned, such as Cocozelle, Crookneck, Pattypan,

Straightneck, White Scallop, Zucchini)
Fresh: refrigerate and use within 7 days
SQUASH, WINTER (hard-skinned, such as Acorn, Banana, Buttercup, Butternut,

Golden Delicious, Hubbard, Spaghetti)
Fresh: store at room temperature and use within 3 weeks
SUGAR
Brown, Shelf life at 70F: 4 months
Confectioners or Powdered. Shelf life at 70F: 18 months
Granulated. Shelf life at 70F: 2 years
SWEET POTATOES
SWEETENED CONDENSED MILK

Canned (evaporated or condensed): store room temperature up to 1 year
Canned, opened: refrigerate and use within 7 days
SYRUPS
TARTAR SAUCE
TEA
Bags Shelf life at 70F: 18 months
Instant Shelf life at 70F: 3 years
Loose Shelf life at 70F: 2 years
TOASTER PASTRIES
TOFU
Fresh: 1 week in the refrigerator
TOMATOES
Fresh: ripen at room temperature, then refrigerate up to 2 days
Dried: 3 months at room temperature, or indefinite if stored frozen
TOMATO SAUCE
TOMATO PASTE
TORTILLAS
Fresh: 1 week
Frozen: 3 months
TURKEY
Fresh: refrigerate up to 4 days, or freeze up to 2 months
TUNA, canned
Canned: up to 4 years at room temperature
Pouch: up to 3 years at room temperature
Once opened, refrigerate up to 3 days or repackage and freeze up to 3 months
TURNIPS OR PARSNIPS
Fresh: use tops as soon as possible, store turnips or parsnips in the refrigerator for
up to 7 days
Frozen: 3 months
VEGETABLES, GENERAL
Fresh: 1 – 2 days in refrigerator; refer to specific vegetables for individual
requirements
Canned, commercial: up to 3 years unopened. Once opened, refrigerate up to 3 days
Canned at home: up to 6 months is recommended.
Dried: store up to 6 months
VANILLA EXTRACT
Shelf life at 70F:
unopened, 2 years
opened, 12 months
VINEGAR
Shelf life at 70F, unopened:
 Apple Cider Vinegar: 18 Months

 Distilled White Vinegar: 42 Months
 Malt Vinegar: 24 Months
 Salad Vinegar: 42 Months
 Tarragon Vinegar: 30 Months
 Wine Vinegar: 18 Months
Use within one year of opening
WHIPPING CREAM
Fresh: Refrigerate up to 7 days unopened.
Frozen: Sweetened whipped cream, but product may not “whip” after freezing
WHIPPED TOPPING (cool whip)

Thaw and refreeze up to 5 times
YAMS
YEAST
Shelf life at 70F: see package expiration date
Tips: refrigerate to extend shelf life
YOGURT
Probiotic products may have shorter storage life, and should not be frozen
WAFFLES

Shell Life of Food Items

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Shell Life of Food Items

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Checks on Perishable Items and the Shell life

Common guidelines are determined on unopened products stored under normal

Dates indicated on product packages include:

 Purchase the product before the date expires.

BARBEQUE SAUCE, BOTTLED

Roasts and Steaks:

BISCUIT, REFRIGERATED DOUGH

BOUILLON CUBES OR GRANULES

BREADS and BREAD DOUGH

Quick Bread Mix:

BREAD CRUMBS, DRIED

BREAD DOUGH AND BISCUITS, REFRIGERATED

BREAD and BISCUITS “OVEN BAKED”, Frozen

BREAKFAST MIX, INSTANT BREAKFAST, PROTEIN SHAKE POWDERS

CABBAGE OR CHINESE CABBAGE

CASSEROLES, MEAT & GRAVY

CASSEROLE MIX (Hamburger Helper, Campbell’s Supper Bakes, etc)

ready to eat (Cold)

hot, dry mix (grits, cream of wheat, cream of rice, etc)

Hard cheeses (Cheddar, Edam, Swiss):

Grated Hard Cheeses: Parmesan, Romano

chips and baking

 cans, unopened: 2 years

COFFEE CREAMER, IMITATION (Coffeemate, Cremora, International Delight, etc.)

Frozen: up to six months, baked

Cream, Light or half and half:

Cream or heavy whipping cream:

Coffee Whitener/Imitation Creamer (liquid)

Coffee Whitener/Imitation Creamer (powder)

DOUGHNUTS, DANISH, PASTRIES

Frozen:Whole eggs: blend yolks and whites, store up to 12 months

Ham, Half or Slices

Beef and/or Pork:

Chicken and/or Turkey:

Corn Dogs: refrigerate up to 4 days, or freeze up to 2 months

LAMB -— CHOPS, ROASTS, STEAKS, GROUND

LETTUCE, OTHER SALAD GREENS

LOBSTER (SHELLED OR NOT)

Canned (evaporated or condensed): store room temperature up to 1 year, once

Refrigeration: Dijon & Horseradish Mustard should be refrigerated after opening to

PEPPERS, Red or Sweet

Custard or Cream pies:Fresh: refrigerate up to 2 days

Nut Pies/Pecan pies:

PIE CRUST, REFRIGERATED DOUGH

PIE CRUST MIX

PLUMS and PRUNES

Ground Pork & Stew Meat

See also Ham, Bacon, Frankfurters, Sausage, Luncheon Meats

POTATOES, WHITE or SWEET

White Rice (regular or enriched), uncooked

SALAD DRESSING MIX

SALAD OIL/VEGETABLE OIL

SAUSAGE, SMOKED, DRY AND SEMI-DRY SAUSAGE

Sausage, fresh, Pork

Sausage, Semi-dry & Dry

Sticks, sealed, store up to 2 years at room temperature.

SPICES AND SEASONINGS

SQUASH, SUMMER (soft-skinned, such as Cocozelle, Crookneck, Pattypan,

SQUASH, WINTER (hard-skinned, such as Acorn, Banana, Buttercup, Butternut,

SWEETENED CONDENSED MILK

 Apple Cider Vinegar: 18 Months

WHIPPED TOPPING (cool whip)

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