FOOD SAFETY

Cold Food Storage

In addition to holding and serving cold foods, it's important to know how long you can
store cold foods before they become unsafe for consumption. Always date label your
refrigerated foods and use a first-in, first-out (FIFO) system. Use this chart as a reminder
of how long items can be safely kept before they must be discard

FOOD ITEM REFRIGERATOR (40°F) FREEZER (0°F)

Bacon 1 week 1 month

Cheese - hard (Swiss) 3-4 weeks 6 months

Cheese - soft (brie) 1 week 6 months

Chicken, egg, macaroni, and tuna salad 3-4 days Do not freeze

Cottage cheese 1 week Do not freeze

Dough - cookie Use by date 2 months

Dough - tube cans of rolls, biscuits, pizza dough Use by date Do not freeze

Egg substitutes - opened 3 days Do not freeze

Egg substitutes - unopened 3 days 1 year

Eggs - fresh in shell 3-5 weeks Do not freeze

Eggs - hard cooked 1 week Do not freeze

Fish - fatty (salmon) 1-2 days 2-3 months

Fish - lean (cod) 1-2 days 6 months

Ground meats - raw 1-2 days 3-4 months

Ham - fully cooked, slices 3-4 days 1-2 months

Ham - fully cooked, whole 1 week 1-2 months

 FOOD ITEM REFRIGERATOR (40°F) FREEZER (0°F)

Hot dogs - opened 1 week 1-2 months

Hot dogs - unopened 2 weeks 1-2 months

Luncheon meats - opened 3-5 days 1-2 months

Luncheon meats - unopened 2 weeks 1-2 months

Margarine 4-5 months 12 months

Mayonnaise - opened 2 months Do not freeze

Milk 1 week 3 months

Poultry - cooked 3-4 days 2-6 months

Poultry - fresh, chicken or turkey 1-2 days 6 months

Prepared leftovers 3-4 days 2-3 months

Sausage - raw 1-2 days 1-2 months

Sausage - cooked 1 week 1-2 months

Steaks, chops, and roasts - raw 3-5 days 4-6 months

Safe Temperatures for Cooking Meat

To prevent the spread of salmonella, staphylococcus aureus, listeria, and other

dangerous bacteria, it’s important to closely monitor the internal temperature of the
meat you serve.

The U.S. Department of Health & Human Services (HHS) recommends the following
meat and poultry temperatures to ensure food safety: 
CATEGORY FOOD TEMPERATURE REST TIME

Beef, Pork,
Ground 160° None
Veal, Lamb
Meat and
Meat
Turkey,
Mixtures 165° None
Chicken

Steak
Fresh Beef,
Roasts, 145° 3 minutes
Veal, Lamb
Chops

Chicken &
Turkey, 165° None
Whole

Poultry
Breasts, 165° None
Roasts

Poultry
Thighs,
Poultry 165° None
Legs,
Wings

Duck &
165° None
Goose

Stuffing
(Cooked
165° None
Alone or in
Bird)

Fresh Pork 145° 3 minutes

Fresh Ham
145° 3 minutes
Pork and (Raw)
Ham
Precooked
Ham (To 140° None
Reheat)

Eggs and Eggs Cook until yolk and white are None
CATEGORY FOOD TEMPERATURE REST TIME

firm
Egg Dishes
Egg Dishes 160° None

Leftovers Leftovers 165° None

and
Casseroles Casseroles 165° None

145°, or cook until flesh is

Fin Fish opaque (no longer transparent) None
and easily separates with a fork

Shrimp,
Cook until flesh is pearly and
Lobster, None
opaque
and Crabs
Seafood
Clams,
Oysters, Cook until shells open during
None
and cooking.
Mussels

Cook until flesh is milky white or

Scallops None
opaque and firm