Food storage & safety guide
Use these quick rules alongside the item pages. Guidance is informational only—when in doubt, throw it out.
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How our times work
- We show typical quality windows for unopened and opened foods across pantry, refrigerator, and freezer.
- Freezer safety: foods held at 0°F / −18°C are generally safe indefinitely; the times shown are about best quality.
- Times assume proper storage and a refrigerator at or below 40°F / 4°C.
Pantry vs. fridge vs. freezer
- Pantry: cool, dry, away from heat/sunlight. After opening, follow the label—many items switch to refrigeration.
- Fridge: keep ≤ 40°F (4°C). Store raw meats on lower shelves; keep ready-to-eat foods above.
- Freezer: 0°F (−18°C). Use airtight packaging; label & date; avoid frequent thaw/refreeze.
What date labels mean
- “Best if used by / Best before” — quality date, not safety.
- “Sell by” — for stores’ stock rotation; not a safety deadline.
- “Use by” — manufacturer’s quality date; treat per-item guidance and your senses.
Leftovers & meal prep
- Refrigerate within 2 hours (1 hour if ≥90°F/32°C). Shallow containers cool faster.
- Most cooked leftovers keep 3–4 days in the fridge; freeze for longer quality.
- Reheat to 165°F / 74°C. Avoid letting foods linger in the 40–140°F (4–60°C) “danger zone.”
Thawing safely
- Thaw in the fridge, in cold water (change water every 30 min), or in the microwave—never on the counter.
- Cook thawed microwave/cold-water items right away.
When to discard
- Off odor, unusual color/texture, mold, leaking/bulging cans or puffy packages.
- Food left out beyond safe times, or any doubt about temperature abuse.
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