REFRIGERATOR AND FREEZER STORAGE TIMES
FREEZER
FOOD REFRIGERATOR
Fresh Meat
4 to 6 months
3 to 5 days
Chops (lamb)
3 to 5 days
4 to 6 months
Chops, pork
1 to 2 days
3 to 4 months
Ground, stew meats
3 to 5 days
6 to 12 months
Roasts (Beef)
4 to 6 months
3 to 5 days
Roasts (Lamb)
4 to 6 months
3 to 5 days
Roasts (Pork, Veal)
1 to 2 months
1 to 2 days
Sausage (fresh pork)
6 to 12 months
3 to 5 days
Steaks
Cooked Meats
2 to 3 months
3 to 4 days
Cooked meat, meat dishes
Processed Meats
1 to 2 months
Bacon
1 week*
1 to 2 months
Frankfurters
1 week*
1 to 2 months
Ham (fully cooked half)
3 to 5 days
1 to 2 months
Luncheon Meats
3 to 5 days*
1 to 2 months
Sausage (smoked)
1 week
Fresh Poultry
1 year
Chicken and turkey (whole) 1 to 2 days
9 months
1 to 2 days
Chicken Pieces
1 year
1 to 2 days
Duck and goose (whole)
9 months
1  to 2 days
Turkey pieces
Cooked Poultry
6 months
Covered with broth or gravy 1 to 2 days
4 months
Pieces not in broth or gravy
3 to 4 days
4 to 6 months
Cooked Casseroles
3 to 4 days
3 to 6 months
1 to 2 days
Fish
Eggs
12 months
2 to 4 days
Whites
Can't freeze
3 weeks
Whole eggs (fresh in shell)
12 months
2 to 4 days
Yolks
Cheese
Can't freeze
5 days
Cottage
6 months
3 to 4 months
Hard cheese
4 months
2 weeks
Soft cheese
1 to 3 months
Ice Cream Can't refrigerate
3 to 6 months
1 month
Butter, margarine
* Dates apply to opened vacum-sealed packages.  Unopened vacum-sealed packages can be stored in the refrigerator for 2 weeks or until the "use by" or "sell by" date expires.
Keep your refrigerator temperature between 34 and 40 degrees.  Keep foods wrapped or placed in airtight containers, unless otherwise noted, to keep food from drying out and odors from transferring to other foods.  Meats should be kept in the coldest part of the refrigerator and vegetables stored in the crisper.

Keep your freezer set at 0 degrees for storage that is longer than a week or 2.  Always wrap foods in heavy-duty foil or freezer wrap paper, or place in freezer containers to guard against freezer burn. 

Label and date all foods that go into the freezer so it is easy to identify  the packages and use within the recommended dates.  For large freezers, make an inventory list that includes the date each item was placed in the freezer. Then post it on the freezer door for quick reference.
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