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Cold Food Storage Chart Follow the guidelines below for storing food in the refrigerator and freezer. The short time limits for home-refrigerated foods will help keep them from spoiling or becoming dangerous to eat.
Food Type Refrigerator [40°F (4°C) or below] Freezer [0°F (-18°C) or below] Fresh Lobster 2 - 4 Days 2 - 4 Months Live Crab, Lobster 1 day . Not recommended Live Clams, Mussels, Oysters, and Scallops 5 - 10 Days Not recommended Shrimp, Crayfish 3 - 5 Days 6 - 18 Months Shucked Clams, Mussels, Oysters, and Scallops 3 - 10 Days 3 - 4 Months
Cold Food Storage Chart: Storage guidelines for home-refrigerated foods to keep them from spoiling or becoming dangerous to eat. Meat and Poultry Charts: Use these timetables to determine how long to cook meat & poultry products. Times are approximate.
Follow the guidelines below for storing food in the refrigerator and freezer. The short time limits for home-refrigerated foods will help keep them from spoiling or becoming dangerous to eat.
Keep food safe by type of food, by type of event, in all seasons, and in a disaster or emergency. Find tips from FoodSafety.gov on safe food handling, cooking, and storage practices that help prevent food poisoning and foodborne illness.
Some foods are more frequently associated with food poisoning or foodborne illness than others. It is especially important to handle these foods properly. Use these tips and techniques to help keep food safe and prevent food poisoning. Download Table as PDF
Get the latest news, alerts, and tips on safely handling and storing food to prevent food poisoning.
The FoodKeeper can help consumers use food while at peak quality and reduce waste and understand food and beverages storage.
Food may be safely refrozen if it still contains ice crystals or is at 40°F (4°C) or below, however, its quality may suffer. Never taste food to determine its safety. Use this chart as a general guide.
When you think your food is done, place the food thermometer in the thickest part of the food, making sure not to touch bone, fat, or gristle. Refer to our Minimum Cooking Temperatures Chart to be sure your foods have reached a safe temperature.