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These food safety tips were compiled from a Muscle & Fitness
magazine and my Betty Homes & Gardens cookbook. Since we all cook in
bulk now (lol), food safety is important because you can't work out if you
are hugging the toilet due to food poisoning!
Food |
Fridge (36° - 40°) |
Freezer (0° or lower) |
| Cooked poultry, meat, poultry
dishes |
3-4
days |
4-6
months |
| Fresh poultry (whole) |
1-2
days |
12
months |
| Fresh chicken pieces |
1-2
days |
9
months |
| Fresh turkey pieces |
1-2
days |
6
months |
| Fatty
fish |
1-2
days |
4
months |
| Lean
fish |
1-2
days |
8
months |
| Fresh steaks (beef) |
3-5
days |
6-12
months |
| Fresh ground meat and stew
meat |
1-2
days |
3-4
months |
| Fresh pork
chops |
3-5
days |
3-4
months |
| Processed lunch meat |
*3-5 days opened
vacuum-sealed packs
*2 weeks unopened |
1-2
months |
| Whole
eggs |
4
weeks |
9-12
months |
| Egg
whites |
2-4
days |
9-12
months |
| Cottage
cheese |
5 days |
----- |
| Cooked fresh veggies |
3-4
days |
----- |
| Cooked
rice |
1 week |
----- |
| Cooked
pasta |
3-5
days |
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