How Long Food Lasts in the Fridge – Simple Guide

Ever opened the fridge, saw a mystery container, and wondered if it’s still good? You’re not alone. Knowing the exact shelf life of everyday items saves money, reduces waste, and keeps you safe.

First, remember that temperature matters. A fridge set between 1°C and 4°C (34°F‑39°F) slows bacterial growth dramatically. If your fridge isn’t that cold, everything shortens by a few days.

Common Foods and Their Rough Shelf Life

Dairy: Milk lasts 5‑7 days after opening if you keep it cold and sealed. Yogurt can go 1‑2 weeks, but watch for a sour smell. Hard cheeses such as cheddar survive up to 4 weeks; softer cheeses like brie are good for about 1‑2 weeks.

Eggs: Fresh eggs stay safe for 3‑5 weeks in their carton. Hard‑boiled eggs trimmed to peel are best used within a week.

Meat & Poultry: Raw chicken or turkey should be cooked or frozen within 1‑2 days. Beef, pork, and lamb stay fresh for 3‑5 days. Cooked meats stretch to 3‑4 days.

Seafood: Raw fish and shellfish are delicate – aim for 1‑2 days. Cooked fish can last 3‑4 days.

Produce: Leafy greens wilt in 3‑5 days. Apples, citrus, and carrots keep 2‑4 weeks. Berries are the hardest – usually 2‑3 days.

Leftovers: Soups, stews, and casseroles stay good for 3‑4 days. Store them in shallow containers for quick cooling.

Condiments: Ketchup, mustard, and soy sauce last months because of preservatives. Opened mayo should be used within 2 months.

Tips to Extend Freshness and Spot Spoilage

Keep raw meat on the bottom shelf to avoid drips onto other foods. Use airtight containers or zip‑lock bags to lock in moisture and block odors.

Label everything with the date you opened or cooked it. A quick glance tells you if it’s lived past its prime.

When in doubt, trust your senses. A sour smell, slimy texture, or off‑color usually means it’s time to toss.

Don’t overload the fridge. Air needs to circulate; cramped spaces keep food warmer and cut shelf life.

Freeze items you won’t use soon. Most meats, bread, and even many vegetables freeze well for 2‑6 months.

Use the “first in, first out” rule. Place newer items behind older ones so you finish the older stock first.

If you notice condensation on packaged foods, dry them quickly. Moisture encourages mold.

For leftovers, reheat only once. Re‑heating multiple times gives bacteria more chances to grow.

Finally, keep a fridge thermometer. It’s a cheap tool that tells you if you’re staying in the safe zone.

By checking dates, storing smartly, and listening to your nose, you’ll know exactly how long each item lasts. No more guesswork, just fresh, safe meals every day.