What Are the Different Expiration Dates on Food and Meat? 6 minute read time
- homelesslongisland
- Aug 27, 2025
- 2 min read
Updated: Sep 13, 2025
What Are the Different Expiration Dates on Food and Meat?
The USDA Food Safety and Inspection Service (FSIS), the FDA, and the CDC provide comprehensive and detailed guidelines for food storage and safety to prevent foodborne illnesses and maintain food quality.
Key Food Storage and Safety Guidelines
1. Refrigerator and Freezer Temperatures
- Refrigerators should be kept at or below 40°F (4°C).
- Freezers should be kept at 0°F (-18°C) or below.
- Perishable foods must be refrigerated within 2 hours (1 hour if above 90°F/32°C) to prevent bacterial growth
2. Understanding Food Dates
- Sell-By Date: For stores to know when to sell the product; food can often still be safe shortly after.
- Use-By and Best Before Dates: Indicate peak quality, not necessarily safety limits. Use-by is most relevant for perishable foods like meat and dairy
3. Shelf-Stable vs. Perishable Foods
- Shelf-stable foods like canned goods, rice, pasta, and dried spices can be stored at room temperature in a cool, dry place (under 85°F).
- Some canned foods need refrigeration after opening or if labeled “Keep Refrigerated”
4. Meat and Poultry Storage Times
Fresh beef, veal, lamb, pork, 3 to 5 days Refrigerator Storage. Freezer Storage 4 to 12 months.
Ground meats (beef, turkey, pork) Refrigerator Storage 1 to 2 days. Freezer Storage 3 to 4 months.
Poultry (whole) Refrigerator Storage 1 to 2 days. Freezer Storage Up to 12 months.
Cooked meat or poultry refrigerator storage 3 to 4 days. Freezer storage 2 to 3 months
Bacon and sausage, refrigerator storage 1 week. Freezer storage 1 to 2 months
Ham (fully cooked) Refrigerator storage 3 to 7 days (varies). Freezer storage 1 to 2 months
These times are for maintaining product quality; freezing keeps food safe indefinitely, but longer storage may degrade texture or flavor https://www.fda.gov/media/74435/download
5. Leftover Storage
- Refrigerate leftovers within 2 hours and consume within 3 to 4 days.
- Freeze leftovers for 3 to 4 months for best quality http://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/leftovers-and-food-safety
6. Safe Handling Practices
- Wash hands and surfaces regularly.
- Avoid cross-contamination by separating raw and cooked foods.
- Cook food to recommended internal temperatures and check with a thermometer.
- Store meat and poultry securely wrapped to prevent juices from contaminating other foods http://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/steps-keep-food-safe
7. Packaging and Storage Tips
- Freeze meat in original packaging plus an additional layer of foil or freezer paper for longer storage quality.
- Avoid storing canned or shelf-stable foods in places with temperature extremes like near stoves or damp basements http://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/shelf-stable-food
Additional Notes
- High-acid canned foods (tomatoes, grapefruit) can last 12-18 months unopened; low-acid canned foods (meat, poultry, fish) last 2-5 years unopened in cool, dry conditions https://foodbanksbc.org/wp-content/uploads/2014/12/Food-Storage-Guidelines.pdf
- Discard cans that are bulging, leaking, rusted, or dented
- If canned food is opened but not used fully, transfer contents to a sealed container and refrigerate.
Hashtags
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