[{"slug":"raw-chicken","name":"Raw chicken","short":"Raw chicken","pair":{"raw":"raw-chicken","cooked":"cooked-chicken"},"title":"How long does raw chicken keep?","category":"meat-poultry","state":"raw","aliases":["chicken breast","chicken thighs","whole chicken","fresh poultry"],"answer":"Refrigerate raw chicken (whole or pieces) for <strong>1 to 2 days</strong> at 40 °F (4 °C) or below. In the freezer at 0 °F (−18 °C) it stays safe indefinitely, with best quality for <strong>9 months (pieces)</strong> to <strong>1 year (whole)</strong>.","answerNote":"The 1–2 days is <em>safety guidance</em>; the freezer figures are <em>quality targets</em>. A package use-by or freeze-by date supersedes this general guidance.","pantry":{"label":"Not safe","sub":"Max 2 h at room temperature","cls":"danger"},"fridge":{"min":1,"max":2,"unit":"day","classification":"safety","temp":"≤ 40 °F (4 °C)"},"freezer":{"min":9,"max":12,"unit":"month","classification":"quality"},"freeze":{"verdict":"suitable","headline":"Raw chicken freezes very well. Freeze within the 1–2 day refrigerator window; best quality for 9–12 months at 0 °F.","detail":"It stays safe indefinitely while continuously frozen — the months are a quality target. Freezing in the store tray is fine for short storage; overwrap or repackage for longer storage to prevent freezer burn.","prep":"Divide into meal-sized portions. Pat dry. Keep raw chicken sealed and below other foods so juices cannot drip.","pack":"Freezer bags with air pressed out, or vacuum sealing. Overwrap store trays with freezer wrap for storage beyond a month or two. Label with the frozen date.","thawUse":"Thaw in the refrigerator (about 24 h for 1–2 lb), in cold water with 30-minute changes, or in the microwave with immediate cooking. Cook to 165 °F (74 °C)."},"thaw":"Thaw in the refrigerator (allow about 24 hours for small portions), in cold water in a leak-proof bag with water changes every 30 minutes, or in the microwave followed by immediate cooking. Never thaw on the counter. Cook chicken to an internal temperature of 165 °F (74 °C).","refreeze":"Chicken thawed in the refrigerator may be refrozen without cooking, with some quality loss. Chicken thawed in cold water or the microwave must be cooked before refreezing.","mistakes":["Storing raw chicken above ready-to-eat food, where juices can drip and cross-contaminate.","Rinsing raw chicken in the sink — it spreads bacteria and is not recommended by USDA.","Trusting the sell-by date over the 1–2 day refrigerator rule after purchase."],"sources":[{"name":"FoodSafety.gov — Cold Food Storage Chart","url":"https://www.foodsafety.gov/food-safety-charts/cold-food-storage-charts","claims":"1–2 day refrigerator rule; 9–12 month freezer quality target"},{"name":"USDA FSIS — Freezing and Food Safety","url":"https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/freezing-and-food-safety","claims":"Indefinite frozen safety; refreezing rules"},{"name":"USDA FSIS — The Big Thaw: Safe Defrosting Methods","url":"https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/big-thaw-safe-defrosting-methods","claims":"Approved thawing methods"}],"packageNote":"A printed use-by date (EU/UK) or specific package instruction supersedes this general guidance.","perishable":true},{"slug":"cooked-chicken","name":"Cooked chicken","short":"Cooked chicken","pair":{"raw":"raw-chicken","cooked":"cooked-chicken"},"title":"How long does cooked chicken keep?","category":"meat-poultry","state":"cooked","aliases":["chicken leftovers","roast chicken","rotisserie chicken","shredded chicken"],"answer":"Refrigerate cooked chicken <strong>3 to 4 days</strong> at 40 °F (4 °C) or below, if it was refrigerated within 2 hours of cooking. In the freezer at 0 °F it stays safe indefinitely, with best quality for <strong>2–6 months</strong>.","answerNote":"The 3–4 days is <em>safety guidance</em> (USDA FSIS); the 2–6 months is a <em>quality target</em>. A package or deli use-by label supersedes this general guidance.","pantry":{"label":"Not safe","sub":"Max 2 h at room temperature","cls":"danger"},"fridge":{"min":3,"max":4,"unit":"day","classification":"safety","temp":"≤ 40 °F (4 °C)"},"freezer":{"min":2,"max":6,"unit":"month","classification":"quality"},"freeze":{"verdict":"suitable","headline":"Cooked chicken freezes well. Freeze within the 3–4 day refrigerator window; best quality for 2–6 months at 0 °F.","detail":"It stays safe indefinitely while continuously frozen — the 2–6 months is a quality target. Expect slightly drier texture after longer storage; sauced dishes hold quality better than plain pieces.","prep":"Cool promptly in shallow containers, then divide into meal-sized portions before freezing.","pack":"Freezer bags with air pressed out, or airtight containers. Label with the frozen date and quality target.","thawUse":"Thaw in the refrigerator, in cold water, or in the microwave with immediate use. Refrigerator-thawed chicken keeps 3–4 more days. Dry texture? Use in soups, pot pies, or fried rice."},"thaw":"Thaw in the refrigerator (allow about 24 hours for small portions), in cold water in a leak-proof bag with water changes every 30 minutes, or in the microwave followed by immediate cooking. Never thaw on the counter. Reheat leftovers to 165 °F (74 °C). Refrigerator-thawed cooked chicken keeps 3–4 more days.","refreeze":"Refrigerator-thawed cooked chicken may be refrozen with some quality loss. Chicken thawed by other methods should be reheated/used rather than refrozen raw-thawed.","mistakes":["Cooling a whole roast chicken uncut — divide it so it drops below 40 °F quickly.","Treating the freezer quality target as a safety deadline, or vice versa.","Judging by smell — it cannot detect illness-causing bacteria."],"sources":[{"name":"USDA FSIS — Leftovers and Food Safety","url":"https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/leftovers-and-food-safety","claims":"3–4 day refrigerator rule; 2-hour rule; 165 °F reheating"},{"name":"USDA FSIS — Freezing and Food Safety","url":"https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/freezing-and-food-safety","claims":"2–6 month quality target; indefinite frozen safety"}],"packageNote":"A deli or package use-by label supersedes this general guidance.","perishable":true},{"slug":"ground-beef","name":"Ground beef (raw)","short":"Ground beef","pair":{"raw":"ground-beef","cooked":"cooked-beef"},"title":"How long does raw ground beef keep?","category":"meat-poultry","state":"raw","aliases":["minced beef","hamburger meat","ground meat"],"answer":"Refrigerate raw ground beef for <strong>1 to 2 days</strong> at 40 °F (4 °C) or below. In the freezer it stays safe indefinitely, with best quality for <strong>3–4 months</strong>.","answerNote":"The 1–2 days is <em>safety guidance</em>; the 3–4 months is a <em>quality target</em>. Ground meats keep a shorter time than whole cuts because grinding distributes surface bacteria throughout.","pantry":{"label":"Not safe","sub":"Max 2 h at room temperature","cls":"danger"},"fridge":{"min":1,"max":2,"unit":"day","classification":"safety","temp":"≤ 40 °F (4 °C)"},"freezer":{"min":3,"max":4,"unit":"month","classification":"quality"},"freeze":{"verdict":"suitable","headline":"Ground beef freezes well. Freeze within 1–2 days of purchase; best quality for 3–4 months at 0 °F.","detail":"Freeze flat in bags — thin slabs freeze faster, stack neatly, and thaw far more quickly than a frozen block.","prep":"Portion by recipe amount (e.g. 500 g / 1 lb). Press flat in a freezer bag and squeeze out the air.","pack":"Freezer bags pressed flat, or vacuum sealing. Overwrap store trays for storage beyond a few weeks.","thawUse":"Thaw in the refrigerator (a flat 1-lb slab takes roughly a day), in cold water, or in the microwave with immediate cooking. Cook to 160 °F (71 °C)."},"thaw":"Thaw in the refrigerator (allow about 24 hours for small portions), in cold water in a leak-proof bag with water changes every 30 minutes, or in the microwave followed by immediate cooking. Never thaw on the counter. Cook ground beef to 160 °F (71 °C).","refreeze":"Refrigerator-thawed ground beef may be refrozen uncooked with some quality loss. If thawed in cold water or the microwave, cook before refreezing.","mistakes":["Keeping raw ground beef refrigerated for close to a week — the safety window is 1–2 days.","Freezing the whole store pack as one block instead of flat portions.","Browning by color to judge doneness — use a thermometer (160 °F)."],"sources":[{"name":"FoodSafety.gov — Cold Food Storage Chart","url":"https://www.foodsafety.gov/food-safety-charts/cold-food-storage-charts","claims":"1–2 day refrigerator rule; 3–4 month freezer quality target"},{"name":"USDA FSIS — Freezing and Food Safety","url":"https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/freezing-and-food-safety","claims":"Refreezing rules; indefinite frozen safety"}],"packageNote":"A printed use-by date (EU/UK) supersedes this general guidance.","perishable":true},{"slug":"cooked-beef","name":"Cooked beef leftovers","short":"Cooked beef","pair":{"raw":"ground-beef","cooked":"cooked-beef"},"title":"How long do cooked beef leftovers keep?","category":"leftovers","state":"cooked","aliases":["leftover steak","roast beef leftovers","cooked ground beef"],"answer":"Refrigerate cooked beef — steak, roast, or browned ground beef — for <strong>3 to 4 days</strong> at 40 °F (4 °C) or below. In the freezer it stays safe indefinitely, with best quality for <strong>2–6 months</strong>.","answerNote":"The 3–4 days is <em>safety guidance</em>; the 2–6 months is a <em>quality target</em>.","pantry":{"label":"Not safe","sub":"Max 2 h at room temperature","cls":"danger"},"fridge":{"min":3,"max":4,"unit":"day","classification":"safety","temp":"≤ 40 °F (4 °C)"},"freezer":{"min":2,"max":6,"unit":"month","classification":"quality"},"freeze":{"verdict":"suitable","headline":"Cooked beef freezes well. Freeze within the 3–4 day window; best quality for 2–6 months.","detail":"Sliced roast or steak dries slightly on reheating; freezing in gravy or sauce protects the texture. Browned ground beef freezes and reheats almost unchanged.","prep":"Cool promptly in shallow containers. Slice large roasts before freezing so portions thaw quickly.","pack":"Airtight containers or freezer bags; cover sliced meat with gravy or stock where possible.","thawUse":"Thaw in the refrigerator and reheat to 165 °F (74 °C), or reheat from frozen in soups and sauces."},"thaw":"Thaw in the refrigerator (allow about 24 hours for small portions), in cold water in a leak-proof bag with water changes every 30 minutes, or in the microwave followed by immediate cooking. Never thaw on the counter. Reheat leftovers to 165 °F (74 °C).","refreeze":"Refrigerator-thawed cooked beef may be refrozen with some quality loss.","mistakes":["Leaving the roast on the counter to cool for hours — refrigerate within 2 hours.","Freezing one large block that has to be fully thawed to use a single portion."],"sources":[{"name":"USDA FSIS — Leftovers and Food Safety","url":"https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/leftovers-and-food-safety","claims":"3–4 day refrigerator rule; reheating to 165 °F"},{"name":"FoodSafety.gov — Cold Food Storage Chart","url":"https://www.foodsafety.gov/food-safety-charts/cold-food-storage-charts","claims":"2–6 month freezer quality target"}],"packageNote":null,"perishable":true},{"slug":"bacon-and-sausage","name":"Bacon and sausage","short":"Bacon / sausage","title":"How long do bacon and sausage keep?","category":"meat-poultry","state":"raw","aliases":["bacon","raw sausage","breakfast sausage","fresh sausage"],"answer":"Refrigerate opened or fresh <strong>bacon for up to 1 week</strong> and <strong>raw sausage for 1–2 days</strong> at 40 °F (4 °C) or below. Best freezer quality: about <strong>1 month for bacon</strong> and <strong>1–2 months for raw sausage</strong>.","answerNote":"These are <em>safety guidance</em> figures for the refrigerator and <em>quality targets</em> for the freezer. Unopened packages: follow the printed date — the manufacturer date governs.","pantry":{"label":"Not safe","sub":"Max 2 h at room temperature","cls":"danger"},"fridge":{"min":1,"max":7,"unit":"day","classification":"safety","temp":"≤ 40 °F (4 °C)","note":"Bacon up to 7 days; raw sausage 1–2 days"},"freezer":{"min":1,"max":2,"unit":"month","classification":"quality"},"freeze":{"verdict":"quality-loss","headline":"Safe to freeze; quality window is short. Bacon holds best quality about 1 month, raw sausage 1–2 months.","detail":"The high salt and fat content means cured meats turn rancid in the freezer faster than plain meats — the safety is unaffected, but flavor declines noticeably.","prep":"Separate bacon strips or sausage portions with parchment so you can take out only what you need.","pack":"Wrap tightly in freezer wrap inside a freezer bag; air is what drives rancidity.","thawUse":"Thaw in the refrigerator overnight, or cook bacon straight from frozen at lower heat."},"thaw":"Thaw in the refrigerator overnight. Bacon can be cooked from frozen; sausages cook from frozen with roughly 50% longer cooking time. Cook sausage to 160 °F (71 °C).","refreeze":"Refrigerator-thawed bacon or sausage may be refrozen, with further flavor loss.","mistakes":["Freezing a whole slab of bacon that has to be fully thawed for two strips.","Ignoring the opened-package clock because the printed date is weeks away — after opening, the after-opening rule applies."],"sources":[{"name":"FoodSafety.gov — Cold Food Storage Chart","url":"https://www.foodsafety.gov/food-safety-charts/cold-food-storage-charts","claims":"Bacon 7 days / sausage 1–2 days refrigerator; ~1–2 month freezer quality"},{"name":"USDA FoodKeeper (FoodSafety.gov)","url":"https://www.foodsafety.gov/keep-food-safe/foodkeeper-app","claims":"Bacon and sausage storage detail"}],"packageNote":"Unopened packages: the printed date and package instructions govern.","perishable":true},{"slug":"raw-fish","name":"Raw fish","short":"Raw fish","pair":{"raw":"raw-fish","cooked":"cooked-fish"},"title":"How long does raw fish keep?","category":"seafood","state":"raw","aliases":["salmon","white fish","fresh fish","fish fillets"],"answer":"Refrigerate fresh raw fish for <strong>1 to 2 days</strong> at 40 °F (4 °C) or below and cook or freeze it within that window. Best freezer quality: <strong>2–3 months for fatty fish</strong> (salmon, mackerel) and <strong>6–8 months for lean fish</strong> (cod, tilapia).","answerNote":"The 1–2 days is <em>safety guidance</em>; freezer figures are <em>quality targets</em>. Fish sold thawed (“previously frozen”) should be used within the same 1–2 day window.","pantry":{"label":"Not safe","sub":"Max 2 h at room temperature","cls":"danger"},"fridge":{"min":1,"max":2,"unit":"day","classification":"safety","temp":"≤ 40 °F (4 °C)"},"freezer":{"min":2,"max":8,"unit":"month","classification":"quality","note":"Fatty fish 2–3 months; lean fish 6–8 months"},"freeze":{"verdict":"suitable","headline":"Raw fish freezes well if frozen fresh. Fatty fish: best quality 2–3 months; lean fish: 6–8 months.","detail":"Quality depends heavily on freshness at freezing and airtight packaging — fish is especially prone to freezer burn and rancidity.","prep":"Freeze the day of purchase if possible. Portion into single fillets. Pat dry.","pack":"Vacuum sealing is ideal; otherwise wrap tightly in freezer wrap inside a freezer bag with air pressed out.","thawUse":"Thaw overnight in the refrigerator, or in cold water in a sealed bag for about an hour. If vacuum-packed, remove fish from the packaging before refrigerator thawing."},"thaw":"Thaw overnight in the refrigerator or in cold water in a leak-proof bag. Remove vacuum-packed fish from its packaging before thawing. Cook to 145 °F (63 °C).","refreeze":"Refrigerator-thawed raw fish may be refrozen with noticeable quality loss; fish thawed in cold water should be cooked before refreezing.","mistakes":["Buying fish for the weekend on Tuesday — the refrigerator window is 1–2 days.","Thawing vacuum-sealed fish in its unopened package.","Freezing fish that already spent its refrigerator window — quality on thawing will be poor."],"sources":[{"name":"FoodSafety.gov — Cold Food Storage Chart","url":"https://www.foodsafety.gov/food-safety-charts/cold-food-storage-charts","claims":"1–2 day refrigerator rule; freezer quality targets by fish type"},{"name":"USDA FSIS — The Big Thaw: Safe Defrosting Methods","url":"https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/big-thaw-safe-defrosting-methods","claims":"Approved thawing methods"}],"packageNote":"A printed use-by date (EU/UK) supersedes this general guidance.","perishable":true},{"slug":"cooked-fish","name":"Cooked fish","short":"Cooked fish","pair":{"raw":"raw-fish","cooked":"cooked-fish"},"title":"How long does cooked fish keep?","category":"seafood","state":"cooked","aliases":["leftover fish","baked salmon leftovers"],"answer":"Refrigerate cooked fish for <strong>3 to 4 days</strong> at 40 °F (4 °C) or below. In the freezer it stays safe indefinitely, with best quality for about <strong>4–6 months</strong>.","answerNote":"The 3–4 days is <em>safety guidance</em>; the 4–6 months is a <em>quality target</em>. Texture softens noticeably after freezing — plan frozen cooked fish for fish cakes, pasta, or chowder.","pantry":{"label":"Not safe","sub":"Max 2 h at room temperature","cls":"danger"},"fridge":{"min":3,"max":4,"unit":"day","classification":"safety","temp":"≤ 40 °F (4 °C)"},"freezer":{"min":4,"max":6,"unit":"month","classification":"quality"},"freeze":{"verdict":"quality-loss","headline":"Safe to freeze, but expect softer, drier texture. Best quality about 4–6 months.","detail":"Flaked fish holds up better than whole fillets. Sauced dishes (chowder base, fish pie filling) freeze better than plain cooked fish.","prep":"Cool promptly, flake or portion, and freeze in meal-sized amounts.","pack":"Airtight containers or freezer bags with air pressed out.","thawUse":"Thaw in the refrigerator and reheat gently to 165 °F (74 °C), or add frozen to soups and sauces."},"thaw":"Thaw in the refrigerator (allow about 24 hours for small portions), in cold water in a leak-proof bag with water changes every 30 minutes, or in the microwave followed by immediate cooking. Never thaw on the counter. Reheat to 165 °F (74 °C).","refreeze":"Refrigerator-thawed cooked fish may be refrozen, with substantial further texture loss.","mistakes":["Expecting a reheated fillet to match fresh texture — plan frozen cooked fish for mixed dishes.","Leaving cooked fish out through a long dinner, then refrigerating it anyway."],"sources":[{"name":"USDA FSIS — Leftovers and Food Safety","url":"https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/leftovers-and-food-safety","claims":"3–4 day refrigerator rule"},{"name":"FoodSafety.gov — Cold Food Storage Chart","url":"https://www.foodsafety.gov/food-safety-charts/cold-food-storage-charts","claims":"Cooked fish freezer quality target"}],"packageNote":null,"perishable":true},{"slug":"shellfish","name":"Shellfish","short":"Shellfish","title":"How long does shellfish keep?","category":"seafood","state":"raw","aliases":["shrimp","prawns","scallops","mussels","crab"],"answer":"Refrigerate fresh shrimp, scallops, and shucked shellfish for <strong>1 to 2 days</strong> at 40 °F (4 °C) or below. Best freezer quality is roughly <strong>3–6 months</strong>, varying by type.","answerNote":"The 1–2 days is <em>safety guidance</em>; freezer figures are <em>quality targets</em>. Live shellfish (mussels, clams, oysters) are a special case: store them breathing in the refrigerator and use them per your fishmonger’s or package instructions — do not seal them airtight or freeze them alive.","pantry":{"label":"Not safe","sub":"Max 2 h at room temperature","cls":"danger"},"fridge":{"min":1,"max":2,"unit":"day","classification":"safety","temp":"≤ 40 °F (4 °C)"},"freezer":{"min":3,"max":6,"unit":"month","classification":"quality"},"freeze":{"verdict":"suitable","headline":"Raw shrimp and scallops freeze well; best quality roughly 3–6 months. Do not freeze live shellfish in the shell.","detail":"Much retail shrimp was previously frozen — ask before refreezing raw; cooked-then-frozen is the safer path for previously frozen seafood.","prep":"Peel or leave shells on (shells protect quality). Freeze in a single layer first if you want free-flowing portions.","pack":"Freezer bags with air pressed out, or freeze in a block of water for longest quality.","thawUse":"Thaw overnight in the refrigerator or in cold water for 20–30 minutes. Cook until opaque, 145 °F (63 °C)."},"thaw":"Thaw overnight in the refrigerator or in cold water in a leak-proof bag, changing the water every 30 minutes.","refreeze":"Refrigerator-thawed raw shellfish may be refrozen with quality loss — but if it was sold previously frozen, cook it before refreezing.","mistakes":["Sealing live mussels or clams in an airtight bag — they need to breathe.","Refreezing “fresh” shrimp that was actually sold thawed from frozen."],"sources":[{"name":"FoodSafety.gov — Cold Food Storage Chart","url":"https://www.foodsafety.gov/food-safety-charts/cold-food-storage-charts","claims":"1–2 day refrigerator rule; freezer quality targets"},{"name":"USDA FoodKeeper (FoodSafety.gov)","url":"https://www.foodsafety.gov/keep-food-safe/foodkeeper-app","claims":"Type-specific shellfish storage detail"}],"packageNote":"Package instructions on frozen or live shellfish govern.","perishable":true},{"slug":"eggs","name":"Eggs","short":"Eggs","title":"How long do eggs keep?","category":"eggs-dairy","state":"raw","aliases":["fresh eggs","hard-boiled eggs","egg whites"],"answer":"Refrigerate fresh eggs in the shell for <strong>3 to 5 weeks</strong> at 40 °F (4 °C) or below (US: keep refrigerated because eggs are washed). Hard-cooked eggs keep <strong>1 week</strong>. Do not freeze eggs in the shell.","answerNote":"The 3–5 weeks is <em>safety guidance</em> for refrigerated US eggs. In the EU/UK unwashed eggs are often sold unrefrigerated — follow the printed best-before date and local guidance. Beaten eggs (not in shell) freeze at best quality for about <strong>1 year</strong>.","pantry":{"label":"Region-dependent","sub":"US: refrigerate. EU/UK: per package","cls":"warn"},"fridge":{"min":21,"max":35,"unit":"day","classification":"safety","temp":"≤ 40 °F (4 °C)","note":"Fresh in shell 3–5 weeks; hard-cooked 1 week"},"freezer":{"min":12,"max":12,"unit":"month","classification":"quality","note":"Beaten, out of shell only"},"freeze":{"verdict":"quality-loss","headline":"Never freeze eggs in the shell — they crack. Beaten whole eggs or separated whites freeze at best quality for about 1 year.","detail":"Whites freeze almost perfectly. Yolks gel when frozen plain — beat with a pinch of salt or sugar per ¼ cup of yolks. Hard-cooked eggs turn rubbery and are not recommended.","prep":"Crack, beat lightly, and portion into ice-cube trays or small containers; note how many eggs each portion holds.","pack":"Airtight containers with a little headspace — liquid expands when frozen.","thawUse":"Thaw overnight in the refrigerator and use only in dishes cooked thoroughly (baking, scrambles)."},"thaw":"Thaw frozen beaten eggs overnight in the refrigerator, never on the counter, and use them only in thoroughly cooked dishes.","refreeze":"Do not refreeze thawed eggs.","mistakes":["Freezing whole eggs in the shell.","Storing eggs in the refrigerator door where the temperature swings — keep them on a shelf in the carton.","Applying US refrigeration advice to EU eggs or vice versa — the washing regimes differ."],"sources":[{"name":"FoodSafety.gov — Cold Food Storage Chart","url":"https://www.foodsafety.gov/food-safety-charts/cold-food-storage-charts","claims":"3–5 week refrigerator rule; hard-cooked 1 week; beaten eggs 1 year freezer quality"},{"name":"FDA — Are You Storing Food Safely?","url":"https://www.fda.gov/consumers/consumer-updates/are-you-storing-food-safely","claims":"Refrigerator temperature and egg storage"}],"packageNote":"EU/UK: the printed best-before date and local storage instruction govern.","perishable":true},{"slug":"milk","name":"Milk","short":"Milk","title":"How long does milk keep after opening?","category":"eggs-dairy","state":"opened","aliases":["whole milk","semi-skimmed milk","dairy milk"],"answer":"Keep opened milk refrigerated at 40 °F (4 °C) or below and use it within about <strong>a week of opening</strong> — sooner if the package says so. Milk can be frozen at best quality for about <strong>3 months</strong>, with some texture separation on thawing.","answerNote":"The printed date is a <em>manufacturer-controlled date</em>: EU/UK use-by dates on milk are safety limits. The week-after-opening figure is general US guidance; the package instruction always wins if stricter.","pantry":{"label":"Not safe","sub":"Max 2 h at room temperature (opened, fresh milk)","cls":"danger"},"fridge":{"min":5,"max":7,"unit":"day","classification":"safety","temp":"≤ 40 °F (4 °C)","note":"From opening; package date governs if sooner"},"freezer":{"min":3,"max":3,"unit":"month","classification":"quality"},"freeze":{"verdict":"quality-loss","headline":"Milk can be frozen safely; expect separation and a slightly grainy texture after thawing. Best quality about 3 months.","detail":"Thawed milk is fine for cooking, baking, and smoothies; some people find it acceptable for drinking after a good shake. Higher-fat milk separates more.","prep":"Pour off a little to leave headspace — milk expands when frozen. Freeze in usable portions.","pack":"The original plastic bottle (with headspace) or rigid freezer containers.","thawUse":"Thaw in the refrigerator (a liter takes about a day) and shake well before use."},"thaw":"Thaw in the refrigerator, never at room temperature. Shake well; use within 3–4 days of thawing.","refreeze":"Do not refreeze thawed milk.","mistakes":["Storing milk in the refrigerator door — the warmest spot in the appliance.","Treating a US “best if used by” date as a hard safety limit, or an EU “use by” as a suggestion.","Freezing a full glass bottle — it can shatter as the milk expands."],"sources":[{"name":"FoodSafety.gov — Cold Food Storage Chart","url":"https://www.foodsafety.gov/food-safety-charts/cold-food-storage-charts","claims":"~1 week refrigerator guidance; 3 month freezer quality target"},{"name":"EFSA — Food Date Labelling","url":"https://www.efsa.europa.eu/en/safe2eat/food-date-labelling","claims":"EU use-by dates are safety limits"}],"packageNote":"The printed date and after-opening instruction govern; EU/UK use-by is a safety limit.","perishable":true},{"slug":"soft-cheese","name":"Soft cheese","short":"Soft cheese","title":"How long does soft cheese keep?","category":"eggs-dairy","state":"opened","aliases":["brie","camembert","cream cheese","ricotta","cottage cheese"],"answer":"Keep soft cheeses refrigerated at 40 °F (4 °C) or below and use opened packages within about <strong>1 week</strong> — or by the printed use-by date if sooner. Best freezer quality is about <strong>2 months</strong>, with clear texture loss.","answerNote":"For soft cheeses the printed <em>use-by date is a safety limit</em> in the EU/UK. Fresh soft cheeses are more perishable than hard cheeses because of their moisture content. People at higher risk are advised by official sources to avoid certain unpasteurized soft cheeses — see the official guidance for your region.","pantry":{"label":"Not safe","sub":"Max 2 h at room temperature","cls":"danger"},"fridge":{"min":7,"max":7,"unit":"day","classification":"safety","temp":"≤ 40 °F (4 °C)","note":"Opened; package date governs if sooner"},"freezer":{"min":1,"max":2,"unit":"month","classification":"quality"},"freeze":{"verdict":"quality-loss","headline":"Safe to freeze, but texture suffers: soft cheeses turn crumbly or watery. Best for cooked dishes afterward.","detail":"Cream cheese and ricotta separate when thawed — fine in baking, cheesecake filling, or sauces, poor for spreading. Brie-style cheeses lose their creamy texture.","prep":"Freeze in original unopened packaging or tightly wrapped portions.","pack":"Original packaging plus a freezer bag, or airtight containers.","thawUse":"Thaw overnight in the refrigerator and use in cooked or baked dishes within a few days."},"thaw":"Thaw overnight in the refrigerator. Expect separation; stir or blend before using in cooked dishes.","refreeze":"Do not refreeze thawed soft cheese.","mistakes":["Ignoring a use-by date on soft cheese because it “looks fine” — in the EU/UK that date is a safety limit.","Freezing brie hoping to serve it on a cheese board later."],"sources":[{"name":"USDA FoodKeeper (FoodSafety.gov)","url":"https://www.foodsafety.gov/keep-food-safe/foodkeeper-app","claims":"Soft cheese refrigerator and freezer guidance"},{"name":"EFSA — Food Date Labelling","url":"https://www.efsa.europa.eu/en/safe2eat/food-date-labelling","claims":"Use-by dates are safety limits"}],"packageNote":"The printed use-by date governs and is a safety limit in the EU/UK.","perishable":true},{"slug":"hard-cheese","name":"Hard cheese","short":"Hard cheese","title":"How long does hard cheese keep?","category":"eggs-dairy","state":"opened","aliases":["cheddar","parmesan","gouda","swiss"],"answer":"Refrigerate hard cheese at 40 °F (4 °C) or below: about <strong>3–4 weeks after opening</strong>, or <strong>6 months unopened</strong>. Best freezer quality is about <strong>6 months</strong>, with a crumblier texture after thawing.","answerNote":"These are <em>quality-leaning</em> figures — hard cheese is resilient. Surface mold on a block of hard cheese can be trimmed generously (cut at least 1 inch / 2.5 cm around it, keeping the knife out of the mold); moldy soft or shredded cheese should be discarded.","pantry":{"label":"Not recommended","sub":"Refrigerate for quality and safety","cls":"warn"},"fridge":{"min":21,"max":28,"unit":"day","classification":"quality","temp":"≤ 40 °F (4 °C)","note":"Opened; 6 months unopened"},"freezer":{"min":6,"max":6,"unit":"month","classification":"quality"},"freeze":{"verdict":"quality-loss","headline":"Safe to freeze; thawed hard cheese turns crumbly. Excellent shredded for cooking; poor for a cheese board.","detail":"Shred before freezing for best results — frozen shredded cheese goes straight into cooked dishes without thawing.","prep":"Shred or cut into blocks of 250 g or less. A little cornstarch keeps shreds free-flowing.","pack":"Freezer bags with air pressed out.","thawUse":"Use shreds from frozen, or thaw blocks overnight in the refrigerator for cooking."},"thaw":"Use shredded cheese straight from frozen in cooked dishes, or thaw in the refrigerator.","refreeze":"Refreezing is safe but compounds the texture damage — portion before freezing instead.","mistakes":["Discarding a whole block of cheddar over one mold spot — trimming is the official advice for hard cheese (not soft).","Freezing a showpiece cheese and expecting board-worthy texture back."],"sources":[{"name":"USDA FoodKeeper (FoodSafety.gov)","url":"https://www.foodsafety.gov/keep-food-safe/foodkeeper-app","claims":"Hard cheese refrigerator and freezer guidance"},{"name":"FDA — Are You Storing Food Safely?","url":"https://www.fda.gov/consumers/consumer-updates/are-you-storing-food-safely","claims":"General refrigerated storage practice"}],"packageNote":"Package after-opening instructions govern where present.","perishable":false},{"slug":"yogurt","name":"Yogurt","short":"Yogurt","title":"How long does yogurt keep?","category":"eggs-dairy","state":"opened","aliases":["greek yogurt","natural yogurt"],"answer":"Keep yogurt refrigerated at 40 °F (4 °C) or below and use it within <strong>1–2 weeks</strong> of purchase — or by the printed date, whichever the label requires. Best freezer quality is <strong>1–2 months</strong>, with separation on thawing.","answerNote":"In the EU/UK, yogurt usually carries a <em>use-by</em> (safety) or <em>best-before</em> (quality) date — check which one your pot has, because they mean different things. In the US most yogurt dates are quality dates.","pantry":{"label":"Not safe","sub":"Max 2 h at room temperature","cls":"danger"},"fridge":{"min":7,"max":14,"unit":"day","classification":"safety","temp":"≤ 40 °F (4 °C)","note":"Package date governs if sooner"},"freezer":{"min":1,"max":2,"unit":"month","classification":"quality"},"freeze":{"verdict":"quality-loss","headline":"Safe to freeze; thawed yogurt separates and turns grainy. Fine for smoothies and baking, poor for eating plain.","detail":"Freeze in portions destined for the blender. Frozen yogurt cubes go into smoothies without thawing at all.","prep":"Portion into ice-cube trays or small containers; leave headspace.","pack":"Airtight containers or trays transferred to a freezer bag once solid.","thawUse":"Use frozen in smoothies, or thaw overnight in the refrigerator and stir well."},"thaw":"Thaw overnight in the refrigerator; stir before use. Use within a few days.","refreeze":"Do not refreeze thawed yogurt.","mistakes":["Reading an EU use-by date as a suggestion — it is a safety limit.","Expecting thawed yogurt to look like fresh — the separation is normal and harmless."],"sources":[{"name":"USDA FoodKeeper (FoodSafety.gov)","url":"https://www.foodsafety.gov/keep-food-safe/foodkeeper-app","claims":"Yogurt refrigerator and freezer guidance"},{"name":"EFSA — Food Date Labelling","url":"https://www.efsa.europa.eu/en/safe2eat/food-date-labelling","claims":"Use-by versus best-before meaning"}],"packageNote":"The printed date governs; EU/UK use-by is a safety limit.","perishable":true},{"slug":"cooked-rice","name":"Cooked rice","short":"Cooked rice","title":"How long does cooked rice keep?","category":"grains-pasta","state":"cooked","aliases":["leftover rice","rice leftovers"],"answer":"Cool cooked rice quickly and refrigerate it within <strong>2 hours</strong> (ideally 1 hour); keep it at 40 °F (4 °C) or below and use it within <strong>3 to 4 days</strong>. Best freezer quality is about <strong>1–2 months</strong>.","answerNote":"The 3–4 days is <em>safety guidance</em> under the USDA leftovers rule. Rice deserves extra care: uncooked rice can carry <em>Bacillus cereus</em> spores that survive cooking and multiply in rice left warm — fast cooling matters more here than for most leftovers.","pantry":{"label":"Not safe","sub":"Refrigerate within 2 h — faster is better","cls":"danger"},"fridge":{"min":3,"max":4,"unit":"day","classification":"safety","temp":"≤ 40 °F (4 °C)"},"freezer":{"min":1,"max":2,"unit":"month","classification":"quality"},"freeze":{"verdict":"suitable","headline":"Cooked rice freezes surprisingly well. Freeze promptly after cooling; best quality about 1–2 months.","detail":"Frozen flat in thin bags, rice reheats in minutes and the texture holds up better than several days in the refrigerator.","prep":"Spread hot rice shallow to cool fast, then portion while just cool.","pack":"Flat freezer bags in single-meal portions, air pressed out.","thawUse":"Reheat straight from frozen (microwave with a splash of water) until steaming hot throughout — 165 °F (74 °C)."},"thaw":"Reheat from frozen until steaming hot throughout (165 °F / 74 °C). Do not let rice sit at room temperature to thaw.","refreeze":"Do not refreeze reheated rice. Reheat only the portion you will eat.","mistakes":["Leaving the rice pot out overnight — the classic B. cereus scenario.","Cooling a deep, sealed container of rice slowly in the refrigerator — spread it shallow first.","Reheating the same batch of rice more than once."],"sources":[{"name":"USDA FSIS — Leftovers and Food Safety","url":"https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/leftovers-and-food-safety","claims":"3–4 day rule; 2-hour rule; 165 °F reheating"},{"name":"USDA FoodKeeper (FoodSafety.gov)","url":"https://www.foodsafety.gov/keep-food-safe/foodkeeper-app","claims":"Cooked rice storage detail"}],"packageNote":null,"perishable":true},{"slug":"cooked-pasta","name":"Cooked pasta","short":"Cooked pasta","title":"How long does cooked pasta keep?","category":"grains-pasta","state":"cooked","aliases":["leftover pasta","pasta leftovers","spaghetti leftovers"],"answer":"Refrigerate cooked pasta within 2 hours at 40 °F (4 °C) or below and use it within <strong>3 to 4 days</strong>. Best freezer quality is about <strong>1–2 months</strong>.","answerNote":"The 3–4 days is <em>safety guidance</em> under the USDA leftovers rule; the freezer figure is a <em>quality target</em>. Like rice, cooked pasta left warm can support <em>Bacillus cereus</em> growth — cool it promptly.","pantry":{"label":"Not safe","sub":"Max 2 h at room temperature","cls":"danger"},"fridge":{"min":3,"max":4,"unit":"day","classification":"safety","temp":"≤ 40 °F (4 °C)"},"freezer":{"min":1,"max":2,"unit":"month","classification":"quality"},"freeze":{"verdict":"quality-loss","headline":"Safe to freeze; plain pasta softens. Sauced pasta bakes and casseroles freeze much better than plain noodles.","detail":"Slightly undercooked pasta survives freezing best. Freeze baked pasta dishes assembled — they reheat almost unchanged.","prep":"Toss plain pasta with a little oil to prevent clumping; portion before freezing.","pack":"Freezer bags for plain pasta; foil trays or containers for baked dishes.","thawUse":"Drop plain frozen pasta into boiling water or sauce for a minute; reheat dishes to 165 °F (74 °C)."},"thaw":"Reheat from frozen in sauce or boiling water, or thaw dishes overnight in the refrigerator. Reheat to 165 °F (74 °C).","refreeze":"Do not refreeze reheated pasta; refrigerator-thawed dishes may be refrozen with quality loss.","mistakes":["Leaving the pasta pot out all evening before refrigerating.","Freezing overcooked pasta — it turns mushy on reheating."],"sources":[{"name":"USDA FSIS — Leftovers and Food Safety","url":"https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/leftovers-and-food-safety","claims":"3–4 day rule; reheating to 165 °F"},{"name":"USDA FoodKeeper (FoodSafety.gov)","url":"https://www.foodsafety.gov/keep-food-safe/foodkeeper-app","claims":"Cooked pasta storage detail"}],"packageNote":null,"perishable":true},{"slug":"soup-and-stew","name":"Soup and stew","short":"Soup / stew","title":"How long do soup and stew keep?","category":"leftovers","state":"cooked","aliases":["chicken soup","vegetable soup","beef stew","chili"],"answer":"Refrigerate soups and stews within 2 hours at 40 °F (4 °C) or below and use them within <strong>3 to 4 days</strong>. Best freezer quality is about <strong>2–3 months</strong>.","answerNote":"The 3–4 days is <em>safety guidance</em>; the 2–3 months is a <em>quality target</em>. A big hot pot cools dangerously slowly — divide it into shallow containers first.","pantry":{"label":"Not safe","sub":"Max 2 h at room temperature","cls":"danger"},"fridge":{"min":3,"max":4,"unit":"day","classification":"safety","temp":"≤ 40 °F (4 °C)"},"freezer":{"min":2,"max":3,"unit":"month","classification":"quality"},"freeze":{"verdict":"suitable","headline":"Soups and stews are among the best freezer foods. Best quality about 2–3 months.","detail":"Brothy and tomato-based soups freeze almost perfectly. Dairy-thickened soups can separate — add cream after thawing. Potatoes turn grainy; pasta softens — add both fresh when reheating if you can.","prep":"Cool fast in shallow containers or an ice bath. Portion by meal. Leave 2–3 cm headspace — liquids expand.","pack":"Rigid containers with headspace, or freezer bags frozen flat for compact stacking.","thawUse":"Thaw overnight in the refrigerator or reheat gently from frozen; bring to a boil or 165 °F (74 °C)."},"thaw":"Thaw overnight in the refrigerator, in cold water, or reheat from frozen. Bring soups to a rolling boil or 165 °F (74 °C).","refreeze":"Refrigerator-thawed soup may be refrozen with quality loss; do not refreeze soup reheated to serving temperature more than needed — portion before freezing instead.","mistakes":["Putting the whole hot stockpot straight into the refrigerator — it warms everything around it and cools too slowly.","Filling containers to the brim — frozen liquid expands and pops lids or splits bags."],"sources":[{"name":"USDA FSIS — Leftovers and Food Safety","url":"https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/leftovers-and-food-safety","claims":"3–4 day rule; shallow-container cooling"},{"name":"FoodSafety.gov — Cold Food Storage Chart","url":"https://www.foodsafety.gov/food-safety-charts/cold-food-storage-charts","claims":"2–3 month freezer quality target"}],"packageNote":null,"perishable":true},{"slug":"pizza","name":"Pizza (leftover)","short":"Pizza","title":"How long does leftover pizza keep?","category":"leftovers","state":"cooked","aliases":["leftover pizza","takeaway pizza"],"answer":"Refrigerate leftover pizza within 2 hours at 40 °F (4 °C) or below and eat it within <strong>3 to 4 days</strong>. Best freezer quality is about <strong>1–2 months</strong>.","answerNote":"The 3–4 days is <em>safety guidance</em> under the USDA leftovers rule — and yes, it applies to pizza left in the box on the counter overnight: that pizza should be discarded.","pantry":{"label":"Not safe","sub":"Max 2 h at room temperature","cls":"danger"},"fridge":{"min":3,"max":4,"unit":"day","classification":"safety","temp":"≤ 40 °F (4 °C)"},"freezer":{"min":1,"max":2,"unit":"month","classification":"quality"},"freeze":{"verdict":"suitable","headline":"Leftover pizza freezes well. Wrap slices individually; best quality about 1–2 months.","detail":"Reheated from frozen in a hot oven or skillet, frozen slices come back crisper than refrigerated ones.","prep":"Cool, then wrap slices individually so you can reheat one at a time.","pack":"Wrap each slice in freezer wrap or foil, then bag together.","thawUse":"Reheat from frozen in a 375 °F (190 °C) oven or covered skillet until hot through — 165 °F (74 °C)."},"thaw":"Reheat straight from frozen; no thawing step needed. Heat until hot throughout.","refreeze":"Do not refreeze reheated pizza.","mistakes":["Leaving the box out overnight and eating it anyway — the 2-hour rule applies to pizza.","Freezing a whole stack of slices in one bag so they fuse together."],"sources":[{"name":"USDA FSIS — Leftovers and Food Safety","url":"https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/leftovers-and-food-safety","claims":"3–4 day rule; 2-hour rule"},{"name":"USDA FoodKeeper (FoodSafety.gov)","url":"https://www.foodsafety.gov/keep-food-safe/foodkeeper-app","claims":"Pizza storage detail"}],"packageNote":null,"perishable":true},{"slug":"casseroles","name":"Casseroles","short":"Casseroles","title":"How long do casseroles keep?","category":"leftovers","state":"cooked","aliases":["baked pasta","lasagna","casserole leftovers","bakes"],"answer":"Refrigerate casseroles within 2 hours at 40 °F (4 °C) or below and use them within <strong>3 to 4 days</strong>. Best freezer quality is about <strong>2–3 months</strong>.","answerNote":"The 3–4 days is <em>safety guidance</em>; the freezer figure is a <em>quality target</em>. Casseroles can be frozen baked or unbaked — unbaked often reheats with better texture.","pantry":{"label":"Not safe","sub":"Max 2 h at room temperature","cls":"danger"},"fridge":{"min":3,"max":4,"unit":"day","classification":"safety","temp":"≤ 40 °F (4 °C)"},"freezer":{"min":2,"max":3,"unit":"month","classification":"quality"},"freeze":{"verdict":"suitable","headline":"Casseroles are classic freezer meals. Best quality about 2–3 months, baked or unbaked.","detail":"Line the dish with foil, freeze, then lift out the frozen block and bag it — the dish goes back in the cupboard. Dairy-heavy sauces can separate slightly.","prep":"Cool promptly (divide large casseroles). Portion into meal sizes or freeze whole.","pack":"Foil-lined dishes, foil trays, or airtight containers; wrap well against freezer burn.","thawUse":"Thaw overnight in the refrigerator and bake, or bake from frozen allowing roughly half again the time. Heat to 165 °F (74 °C) in the center."},"thaw":"Thaw overnight in the refrigerator, or cook from frozen with extra time. Center must reach 165 °F (74 °C).","refreeze":"Refrigerator-thawed casseroles may be refrozen with quality loss; better to portion before freezing.","mistakes":["Freezing the casserole in your only baking dish for two months.","Judging doneness by browning — the frozen center needs 165 °F."],"sources":[{"name":"USDA FSIS — Leftovers and Food Safety","url":"https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/leftovers-and-food-safety","claims":"3–4 day rule; reheating temperature"},{"name":"USDA FSIS — Freezing and Food Safety","url":"https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/freezing-and-food-safety","claims":"Freezing prepared dishes"}],"packageNote":null,"perishable":true},{"slug":"deli-meat","name":"Deli meat","short":"Deli meat","title":"How long does deli meat keep?","category":"deli-ready-to-eat","state":"opened","aliases":["lunch meat","cold cuts","sliced ham","sliced turkey"],"answer":"Refrigerate deli meat at 40 °F (4 °C) or below: <strong>3–5 days once opened</strong> (or freshly sliced at the counter), <strong>up to 2 weeks unopened</strong> in factory packaging. Best freezer quality is <strong>1–2 months</strong>.","answerNote":"These are <em>safety guidance</em> figures. Deli meats are a listeria-relevant food: official sources advise people at higher risk (pregnancy, weakened immunity, older adults) to heat deli meats until steaming or avoid them — see official guidance for your situation.","pantry":{"label":"Not safe","sub":"Max 2 h at room temperature","cls":"danger"},"fridge":{"min":3,"max":5,"unit":"day","classification":"safety","temp":"≤ 40 °F (4 °C)","note":"Opened; unopened up to 2 weeks"},"freezer":{"min":1,"max":2,"unit":"month","classification":"quality"},"freeze":{"verdict":"quality-loss","headline":"Safe to freeze; sliced deli meat can weep moisture and toughen slightly on thawing. Best quality 1–2 months.","detail":"Denser meats (ham, salami) freeze better than delicate ones (turkey breast). Freeze in sandwich-sized stacks.","prep":"Separate into small stacks with parchment between layers.","pack":"Freezer bags with air pressed out; keep original packaging inside a bag for unopened packs.","thawUse":"Thaw overnight in the refrigerator; use within 3–4 days."},"thaw":"Thaw overnight in the refrigerator, never on the counter. Use within 3–4 days of thawing.","refreeze":"Do not refreeze thawed deli meat.","mistakes":["Running the opened-pack clock from the printed date instead of the day you opened it.","Buying a week of sandwiches’ worth of counter-sliced meat — it keeps 3–5 days."],"sources":[{"name":"FoodSafety.gov — Cold Food Storage Chart","url":"https://www.foodsafety.gov/food-safety-charts/cold-food-storage-charts","claims":"3–5 day opened / 2 week unopened rule; 1–2 month freezer quality"},{"name":"FDA — Are You Storing Food Safely?","url":"https://www.fda.gov/consumers/consumer-updates/are-you-storing-food-safely","claims":"Refrigerated ready-to-eat storage"}],"packageNote":"The printed use-by date and after-opening instruction govern.","perishable":true},{"slug":"takeout-leftovers","name":"Takeout leftovers","short":"Takeout","title":"How long do takeout leftovers keep?","category":"deli-ready-to-eat","state":"cooked","aliases":["restaurant leftovers","doggy bag","takeaway leftovers"],"answer":"Refrigerate takeout and restaurant leftovers within 2 hours of when the food was served, at 40 °F (4 °C) or below, and use them within <strong>3 to 4 days</strong>. Best freezer quality is roughly <strong>1–2 months</strong> for most dishes.","answerNote":"The 3–4 days is <em>safety guidance</em> — but the clock and the 2-hour rule start at serving time, and you usually can’t verify how long the food sat before or during delivery. When the time out of refrigeration is unknown or clearly over 2 hours, the conservative rule is to discard.","pantry":{"label":"Not safe","sub":"Max 2 h from serving time","cls":"danger"},"fridge":{"min":3,"max":4,"unit":"day","classification":"safety","temp":"≤ 40 °F (4 °C)"},"freezer":{"min":1,"max":2,"unit":"month","classification":"quality"},"freeze":{"verdict":"quality-loss","headline":"Most takeout freezes safely if refrigerated in time; quality varies a lot by dish. Best quality roughly 1–2 months.","detail":"Curries, stews, and rice dishes freeze well. Fried items lose crispness; noodle dishes soften; creamy sauces can split.","prep":"Transfer out of foil trays and thin plastic tubs into proper airtight containers; portion by meal.","pack":"Airtight freezer containers or bags; label with the dish and the date it was served.","thawUse":"Thaw overnight in the refrigerator and reheat to 165 °F (74 °C) until steaming throughout."},"thaw":"Thaw overnight in the refrigerator; reheat to 165 °F (74 °C). Reheat rice dishes until steaming hot throughout.","refreeze":"Do not refreeze reheated takeout.","mistakes":["Counting the 2 hours from when you got home instead of when the food was served.","Saving buffet food that sat out for the whole event."],"sources":[{"name":"USDA FSIS — Leftovers and Food Safety","url":"https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/leftovers-and-food-safety","claims":"3–4 day rule; 2-hour rule from serving"},{"name":"FDA — Are You Storing Food Safely?","url":"https://www.fda.gov/consumers/consumer-updates/are-you-storing-food-safely","claims":"2-hour / 1-hour above 90 °F rule"}],"packageNote":null,"perishable":true},{"slug":"berries","name":"Berries","short":"Berries","title":"How long do berries keep?","category":"fruits","state":"raw","aliases":["strawberries","blueberries","raspberries","mixed berries"],"answer":"Refrigerate fresh berries and use them within about <strong>3–7 days</strong> depending on the type (raspberries go fastest, blueberries last longest). Best freezer quality is about <strong>8–12 months</strong>.","answerNote":"These refrigerator figures are <em>quality guidance</em>, not a safety limit — berries fail by mold and mush, which you can see, rather than by hazards you can’t. Discard moldy berries and check their neighbors.","pantry":{"label":"Quality loss","sub":"1–2 days at room temperature","cls":"warn"},"fridge":{"min":3,"max":7,"unit":"day","classification":"quality","temp":"Refrigerated, unwashed"},"freezer":{"min":8,"max":12,"unit":"month","classification":"quality"},"freeze":{"verdict":"suitable","headline":"Berries freeze beautifully for smoothies, baking, and sauces. Best quality 8–12 months.","detail":"Thawed berries are soft — that’s physics, not spoilage. Use them where texture doesn’t matter or eat them semi-frozen.","prep":"Wash, dry thoroughly, and freeze in a single layer on a tray before bagging — they stay free-flowing.","pack":"Freezer bags with air pressed out after tray-freezing.","thawUse":"Use from frozen in smoothies and baking, or thaw briefly in the refrigerator."},"thaw":"Use directly from frozen, or thaw in the refrigerator. Expect soft texture and free juice.","refreeze":"Refreezing thawed berries is safe but turns them to mush — refreeze only as purée or sauce.","mistakes":["Washing berries and storing them wet — moisture accelerates mold.","Freezing a full bag as one clump instead of tray-freezing first."],"sources":[{"name":"USDA FoodKeeper (FoodSafety.gov)","url":"https://www.foodsafety.gov/keep-food-safe/foodkeeper-app","claims":"Berry refrigerator and freezer guidance"},{"name":"USDA FSIS — Freezing and Food Safety","url":"https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/freezing-and-food-safety","claims":"Fruit freezing quality"}],"packageNote":null,"perishable":false},{"slug":"leafy-greens","name":"Leafy greens","short":"Leafy greens","title":"How long do leafy greens keep?","category":"vegetables","state":"raw","aliases":["lettuce","spinach","salad leaves","kale"],"answer":"Refrigerate leafy greens and use them within about <strong>3–7 days</strong> — sturdy kale lasts longer than delicate salad leaves. Home freezing is <strong>not recommended for salad use</strong>; blanched cooking greens keep best freezer quality about <strong>8–12 months</strong>.","answerNote":"The refrigerator figures are mostly <em>quality guidance</em>. Exception: bagged salads carry a use-by date — in the EU/UK that is a safety limit. Ready-washed greens are a known outbreak vehicle; respect the package date.","pantry":{"label":"Quality loss","sub":"Wilts within hours","cls":"warn"},"fridge":{"min":3,"max":7,"unit":"day","classification":"quality","temp":"Crisper drawer","note":"Bagged salad: package use-by governs"},"freezer":{"min":8,"max":12,"unit":"month","classification":"quality","note":"Blanched cooking greens only"},"freeze":{"verdict":"not-recommended","headline":"Not recommended for salad use — freezing collapses leaf structure. Cooking greens (spinach, kale) freeze well after blanching.","detail":"Frozen-and-thawed lettuce is limp and translucent. Spinach and kale blanched 1–2 minutes freeze well for cooked dishes: soups, curries, sautés, smoothies.","prep":"For cooking greens: wash, blanch 1–2 minutes, plunge into ice water, squeeze dry, and portion.","pack":"Squeezed portions in freezer bags, flattened.","thawUse":"Add frozen portions straight to hot dishes; no thawing needed."},"thaw":"Cook blanched greens from frozen. Do not thaw for raw use.","refreeze":"Not applicable for salad greens; blanched greens should not be refrozen after thawing.","mistakes":["Freezing salad leaves and expecting salad back.","Keeping a bagged salad past its use-by date because it looks fine.","Skipping blanching — unblanched greens fade and toughen in weeks."],"sources":[{"name":"USDA FoodKeeper (FoodSafety.gov)","url":"https://www.foodsafety.gov/keep-food-safe/foodkeeper-app","claims":"Greens refrigerator guidance; blanched-greens freezer target"},{"name":"EFSA — Food Date Labelling","url":"https://www.efsa.europa.eu/en/safe2eat/food-date-labelling","claims":"Use-by dates on bagged salad are safety limits"}],"packageNote":"Bagged salad: the printed use-by date governs and is a safety limit in the EU/UK.","perishable":false},{"slug":"bread","name":"Bread","short":"Bread","title":"How long does bread keep?","category":"bread-baked","state":"raw","aliases":["sourdough","sandwich bread","baguette","rolls"],"answer":"Keep bread at room temperature for about <strong>3–7 days</strong> depending on the loaf (commercial sandwich bread lasts longest). Best freezer quality is about <strong>3 months</strong>. The refrigerator is the worst place — it accelerates staling.","answerNote":"These are <em>quality guidance</em> figures — bread fails by staling and visible mold, not invisible hazards. Discard a moldy loaf (don’t just cut the spot off soft bread); mold roots spread beyond what you can see.","pantry":{"label":"3–7 days","sub":"Room temperature, quality guidance","cls":"ok"},"fridge":{"min":null,"max":null,"unit":"day","classification":"quality","temp":null,"note":"Not recommended — speeds staling"},"freezer":{"min":3,"max":3,"unit":"month","classification":"quality"},"freeze":{"verdict":"suitable","headline":"Bread is one of the best foods to freeze. Slice first; best quality about 3 months.","detail":"Freezing halts staling almost completely. Sliced loaves let you take single slices; toast handles them straight from frozen.","prep":"Slice before freezing. Freeze fresh — freezing stale bread just preserves stale bread.","pack":"Freezer bags with air pressed out; double-bag artisan loaves against freezer burn.","thawUse":"Toast slices from frozen, or thaw a wrapped loaf at room temperature for a few hours; refresh in a hot oven for 5 minutes."},"thaw":"Thaw at room temperature in its wrapping, or toast slices from frozen. (Room-temperature thawing is fine for bread — it is not a perishable food.)","refreeze":"Refreezing is safe but each cycle costs texture — freeze in portions instead.","mistakes":["Refrigerating bread to “keep it fresh” — staling is fastest at refrigerator temperatures.","Freezing a whole artisan loaf unsliced, then hacking at it frozen."],"sources":[{"name":"USDA FoodKeeper (FoodSafety.gov)","url":"https://www.foodsafety.gov/keep-food-safe/foodkeeper-app","claims":"Bread pantry and freezer guidance"}],"packageNote":null,"perishable":false},{"slug":"infant-formula-baby-food","name":"Infant formula and baby food","short":"Infant formula","title":"How should infant formula and baby food be stored?","category":"baby","state":"opened","aliases":["baby formula","formula","baby food jars"],"answer":"Follow the package instructions exactly. As general official guidance: use <strong>prepared formula within 2 hours</strong> of preparation (1 hour once feeding begins), or refrigerate it immediately and use within <strong>24 hours</strong>. <strong>Never freeze infant formula.</strong> The use-by date on formula is a hard limit.","answerNote":"Infant formula is the strictest case on this site: in the US it is the one product whose date label is federally meaningful for safety and nutrition, and manufacturer instructions always override any general guidance — including this page. When in doubt, discard and prepare fresh.","pantry":{"label":"Per package only","sub":"Prepared formula: max 2 h","cls":"danger"},"fridge":{"min":1,"max":1,"unit":"day","classification":"manufacturer","temp":"≤ 40 °F (4 °C)","note":"Prepared formula: 24 h max; package governs"},"freezer":null,"freeze":{"verdict":"do-not-freeze","headline":"Do not freeze infant formula — manufacturers and the FDA advise against it; freezing can change the formula’s composition and texture.","detail":"Opened jars of baby food keep 1–3 days refrigerated depending on type (check the label). Homemade puréed baby food (fruit/vegetable) may be frozen in small portions — formula and partially-fed jars may not.","prep":"For homemade purées only: freeze in sterilized ice-cube trays, then bag the cubes.","pack":"Airtight, labeled with contents and date.","thawUse":"Thaw purée cubes in the refrigerator; never refreeze. Never feed from the jar you plan to keep — saliva enzymes spoil it."},"thaw":"Thaw homemade purées in the refrigerator only. Formula is never frozen, so never thawed.","refreeze":"Never refreeze any baby food or formula.","mistakes":["Saving a half-finished bottle for later — discard formula within 1 hour of the start of a feeding.","Using formula past its use-by date — this date is a safety and nutrition limit, not a quality suggestion.","Feeding from the storage jar and refrigerating the rest."],"sources":[{"name":"FDA — Infant Formula: Safety Do’s and Don’ts","url":"https://www.fda.gov/consumers/consumer-updates/infant-formula-safety-dos-and-donts","claims":"Formula preparation, 2-hour and 24-hour limits; no freezing; use-by date"},{"name":"USDA FoodKeeper (FoodSafety.gov)","url":"https://www.foodsafety.gov/keep-food-safe/foodkeeper-app","claims":"Opened baby food storage windows"}],"packageNote":"Manufacturer instructions override everything on this page. The formula use-by date is a hard limit.","perishable":true}]