Safe keeping

Earlier this week, I talked about how to safely cook meats in order to avoid bacteria contamination and food poisoning.

The chart below will help further in the kitchen, by providing you with safe storage times at proper temperatures. This is all to avoid having spoiled foods and bacteria growth.

 

Food Refrigerator
(4ºC/40ºF)
Freezer
(-18ºC/0ºF)
Meat, poultry and eggs
Fresh beef, veal, lamb, and pork steaks 3-4 days 6-12 months
chops 3-4 days 4-6 months
roasts 3-5 days 4-12 months
Variety meats: tongue, liver, heart, and kidneys 1-2 days 3-4 months
Ham cooked whole ham 7 days 1-2 months
cooked half ham 6-7 days 1-2 months
cooked slices 3-4 days 1-2 months
Hamburger and stew meat 1-2 days 2-4 months
Ground turkey, veal, pork, and lamb 1-2 days 3-4 months
Chicken and turkey whole 1-2 days 1 year
pieces 1-2 days 6-9 months
Giblets (heart, liver, kidney and gizzard) 1-2 days 3-4 months
Hot dogs (Use by ‘Best Before’ date) opened package 1 week 2 weeks
unopened package 2-3 months 2-3 months
Luncheon meat (Use by ‘Best Before’ date) opened package 3- 5 days 1- 2 months
unopened package 2 weeks 1- 2 months
Bacon and sausages (Use by ‘Best Before’ date) bacon 7 days 1 month
raw sausage (chicken, turkey, pork and beef) 1-2 days 2-3 months
Eggs fresh raw Use by ‘Best Before’ date 4 months (blended eggs)
fresh yolk and white 2 – 4 days 4 months
hard cooked eggs 1 week Not recommended
Game
Small game (for example rabbit, and squirrel) 1-2 days 6-12 month
Big game such as venison (for example deer, elk, moose, caribou/reindeer, antelope and pronghorn) and bison 2-4 days 6-12 months
Ground meat from game 1-2 days 2-3 months
Game stew, soup or casseroles 3-4 days 2-3 months
Opened canned game products (for example soup and stew) 3-4 days 2-3 months
Raw wild birds (for example, whole duck, pheasant, goose and ptarmigan) 1-2 days 3-6 months
Cooked duck or goose 3-4 days 2-3 months
Raw giblets 1-2 days 3-4 months
Fish
Cooked fish 1-2 days 4-6 months
Fatty fish: mullet, ocean and sea perch, char, sea trout, striped bass, salmon, mackerel, bluefish and tuna 2-3 days 2-3 month
Pollock, ocean perch and sea trout 2-3 days 4 months
Fresh lean fish: cod, flounder, haddock, halibut and perch 2-3 days 3-6 months
Smoked fish Herring 3-4 days 2 months
Cold-smoked salmon and white fish 5-8 days 2 months
Hot-smoked salmon and white fish 14 days 6 months
Other smoked fish 1-2 weeks 4-5 weeks
Opened canned fish 1 day Not recommended
Shellfish
Lobster Cooked 1-2 days 6-12 months
Tails 1-2 days 6 months
Shrimp Raw 1-2 days 6-12 months
Cooked 3-4 days 3 months
Crab Cooked 3-5 days 2 months
Clams and mussels De-shelled (shucked) 1-2 days 3-4 months
Scallops De-shelled (shucked) 1-2 days 3-4 months
Live oysters De-shelled (shucked) 1-2 days 3-4 months
Opened canned shellfish 1 day Not recommended
Leftovers and prepared foods
Leftover cooked meat and poultry meat and casseroles 3-4 days 2-3 months
gravy and meat broth 3-4 days 2-3 months
fried chicken 3-4 days 4 months
poultry casseroles 3-4 days 4-6 months
plain poultry pieces 3-4 days 4 months
pieces covered with broth or gravy 3-4 days 6 months
Prepared salads macaroni salad and tuna salad 3-5 days Not recommended
(does not freeze well)
Cooked stuffing 3-4 days 1 month
Soups and stews (with meat or vegetables) 3-4 days 2-3 months

(healthycanadians.gc.ca)

One Thought on “Safe keeping

  1. Pingback: Roast ’em, Grill ’em, Fry ’em | Caledon Acres

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