Refrigerated – After Coded Date

PRODUCT REFRIGERATED FROZEN BEVERAGES, FRUIT 3 weeks, unopened; Share – Shelf Life Guide Juice in , fruit , punch 7-10 days open 8-12 months PRODUCTS FOOD Share, Ventura County’s Food Bank, often receives donations of food 1-3 months 6-9 months Buttermilk 1-2 weeks 3 months items after the date on the package , hard (such as cheddar, 6 months unopened; 6 months has expired. In most cases, this food is swiss, block parmesan) 3-4 weeks opened still safe to eat! Food manufacturers Parmesan, shredded 1 month opened 3-4 months use different date codes to ensure that Shredded cheddar, mozzarella, etc. 1 month 3-4 months consumers receive their product at Cheese, processed slices 1-2 months Doesn't freeze well peak quality. Once a product is past Cheese, soft (such as Brie, Bel Paese) 1 week 6 months code date, many manufacturers Cottage cheese, ricotta 1 week Doesn't freeze well donate it to food banks. Some foods Cream cheese 2 weeks Doesn't freeze well deteriorate quickly, while the quality Cream, whipping, ultrapasteurized 1 month Do not freeze of other items may last longer than Whipped, sweetened 1 day 1-2 months expected. This is why the storage Aerosol can, real whipped cream 3-4 weeks Do not freeze times listed in the accompanying Aerosol can, nondairy topping 3 months Do not freeze charts are intended as useful Cream, half-and-half 3-4 days 4 months guidelines, not hard and fast rules. Dips, sour cream based 2 weeks Do not freeze Egg substitutes, 10 days Do not freeze Coded Dates unopened opened 3 days Coded dates (packing numbers) may Eggnog, commercial 3-5 days 6 months appear on shelf-stable products such as Eggs, in shell 3-5 weeks Do not freeze cans and of food. This enables raw whites, yolks* 2-4 days 12 months manufacturers to rotate their stock, as hard cooked 1 week Doesn't freeze well 1 week after date; well as locate their products in the Kefir (fermented ) Do not freeze event of a recall. opened 1-2 days Margarine 6 months 12 months Calendar code dates help stores Milk, plain or flavored 1 week 3 months determine how long to display the Package date; Do not freeze product for sale and relate to the peak 2 days after opening quality of food, not safety. Calendar Sour cream 7-21 days Doesn't freeze well code dates are found primarily on Yogurt 7-14 days 1-2 months perishable foods, such as dairy, DOUGH products, eggs, and . cans of biscuits, rolls, Use-by date Do not freeze Four ways products are dated: dough, etc. Ready-to-bake pie crust Use-by date 2 months •“Sell-by” date – tells the store how Use by date, long to display the product for sale. Cookie dough unopened or opened 2 months

1-2 days or use-by •“Best if Used By (or Before)” – PASTA, fresh date on package 2 months recommended for best flavor or quality. It is not a purchase or safety date. Date on ; PESTO or SALSA 3 days after opening 1-2 months •“Use By” – the last date recommended for use of the product SOY PRODUCTS while at peak quality. The Soy or rice beverage, refrigerated 7-10 days Do not freeze manufacturer of the product has 1 week or Tofu 5 months determined the date. package date Miso 3 months Do not freeze •“Exp. (or Expires)” – this is a true

expiration date. The food is not safe to *When freezing egg yolks, beat in either 1/8 teaspoon salt or 1 1/2 teaspoons or eat and must be thrown away. corn syrup per 1/4 cup egg yolks (4 yolks).

Refrigerated Foods – Shelf Life After Coded Date STORING REFRIGERATED FOOD MEAT, POULTRY & FISH REFRIGERATED FROZEN

• Leave meat, poultry and in the FISH store packaging before using. Repeated Lean fish (cod, , , handling can introduce into , , etc.) 1-2 days 6-8 months products. Lean fish (pollock, ocean , • Store opened food in foil, rockfish, sea ) 1-2 days 4 months wrap, leak-proof plastic or air- Fatty fish (bluefish, mackerel, mullet, salmon, , etc.) 1-2 days 2-3 months tight, to keep Caviar, fresh, in 1-4 weeks; 2 days open Doesn't freeze well food from drying out. Cooked fish, all 3-4 days 1-2 months • Place meat, poultry and seafood in Surimi seafood 3-4 days or package date 9 months the coldest part of the . Store SHELLFISH eggs in their original carton on a shelf, not in the door. , , crayfish, squid 1-2 days 3-6 months • Defrost or marinate meat in the re- Shucked , and 1-2 days 3-4 months , fresh 1-2 days 4 months frigerator – never on the Crab meat, pasteurized 6 months unopened; counter. 3-5 days, opened 4 months • Place meat, poultry and seafood Crab legs, king, dungeness, snow 5 days 9-12 months items on the lowest shelf to minimize Live clams, mussels, crab and oysters 1-2 days 2-3 months leakage onto other stored foods. Live 1-2 days 2-3 months tails 1-2 days 6 months • Clean the refrigerator regularly to Cooked shellfish, all 3-4 days 3 months remove spoiled food, odors and bac- teria. Don’t overload the refrigerator. SMOKED FISH Air must circulate freely to cool all Herring 3-4 days 2 months foods evenly. Salmon, whitefish, cold-smoked 5-8 days 2 months Salmon, whitefish, hot smoked 14 days or date on vacuum pkg 6 months in vacuum pkg

HANDLING FOOD SAFELY MEAT, FRESH AT HOME , lamb, or chops, , roasts 3-5 days 4-12 months 1-2 days 3-4 months Many cases of occur Variety (, tongue, chitterlings, etc.) 1-2 days 3-4 months Cooked meats (after home ) 3-4 days 2-3 months each year due to improper handling of food in the home. MEAT, SMOKED OR PROCESSED multiply rapidly at temperatures be- 1 week 1 month tween 40ºF and 140ºF. Unfortunately, , in pouch with juices 5-7 days 1 month the harmful bacteria that cause most , canned ("keep refrigerated" ) 6-9 months Do not freeze Ham, fully cooked, whole 1 week 1-2 months cases of foodborne illness cannot be Ham, fully cooked, slices or half 3-4 days 1-2 months seen, smelled or tasted. Therefore, it’s Ham, cook before eating 1 week 1-2 months important to: Hot dogs, sealed in package 2 weeks 1-2 months Hot dogs, after opening 1 week 1-2 months Keep Cold foods Cold Lunch meats, sealed in package 2 weeks 1-2 months o Lunch meats, after opening 3-5 days 1-2 months (40 F or below) , raw, bulk type 1-2 days 1-2 months and Hot foods Hot Sausage, smoked links, 1 week 1-2 months o (140 F or above). Sausage, hard, dry (), sliced 2-3 weeks 1-2 months POULTRY, FRESH and follow these additional rules or turkey, whole 1-2 days 12 months Chicken or turkey, parts 1-2 days 9 months 1. CLEAN: Wash hands and surfaces Duckling or goose, whole 1-2 days 6 months often and thoroughly. Giblets 1-2 days 3-4 months POULTRY, COOKED or PROCESSED 2. SEPARATE: Don't cross-contaminate. Chicken nuggets, patties 1-2 days 1-3 months Cooked poultry dishes 3-4 days 4-6 months 3. COOK: Cook to proper temperatures. 3-4 days 4 months Ground turkey or chicken 1-2 days 3-4 months 4. CHILL: Refrigerate promptly. (after Lunch meats, sealed in package 2 weeks 1-2 months home cooking) 3-4 days refrigerated Lunch meats, after opening 3-5 days 1-2 months Pieces covered with broth or 1-2 days 6 months or 2-3 months frozen. 3-4 days 4 months

Fresh fruits and

FRUITS SHELF REFRIGERATOR FREEZER FRESH PRODUCE

Apples 1-2 days 3 weeks Cooked, 8 months Raw fruit and vegetables can be held •at Raw room fruit temperature, and vegetables stored can be in held the Apricots Until ripe 2-3 days Do not freeze at room temperature, stored in the re- Until ripe 3-4 days Do not freeze refrigerator or frozen. For most frigerator or frozen. For most produce, Bananas Until ripe 2 days, skin will blacken Whole peeled,1 month produce, is the best refrigeration is the best way to main- Berries, cherries 1-2 days 4 months way to maintain quality and delay tain quality and delay ripening. Citrus Fruit 10 days 1-2 weeks Do not freeze ripening. There are, however, some Coconuts, fresh 1 week 2-3 weeks Shredded, 6 months Grapes 1 day 1 week Whole, 1 month •exceptions: Wash produce under running Kiwi Fruit Until ripe 3-4 days Do not freeze before preparation. Melons 1-2 days 3-4 days Balls, 1 month •Tomatoes taste best if not refrig- Papaya, mango 3-5 days 1 week Do not freeze •erated. Once fruitsCold storage and vegetables can cause are them cut, Peaches, nectarines Until ripe 3-4 days Sliced, lemon juice choppedto become or mealy. cooked, they should be & sugar, 2 months placed in the refrigerator within two Pears, Plums 3-5 days 3-4 days Do not freeze hours, or frozen in plastic freezer •Bananas should not be refrigerated VEGETABLES SHELF RAW, REFRIG. FROZEN* containers.unless fully ripe, and then they should be used within 1-2 days. Here are more rules for handling Artichokes, whole 2345678901234561-2 days 1-2 weeks Do not freeze Refrigeration will cause banana skin

Asparagus 3-4 days 8 months foodto blacken, safely in but the thehome: fruit will not Beans, green or wax 3-4 days 8 months ripen while cold. Beets 1 day 7-10 days 6-8 months • Keep EVERYTHING clean – hands,

Bok choy 2-3days 10-12 months utensils,•If they counters, are very cutting fresh, boards apples, and Broccoli, raab, rapini 3-5 days 10-12 months sinks. mangoes, and stone fruits (plums, Brussels sprouts 3-5 days 10-12 months • Always WASH HANDS and peaches, etc.) can be stored at room Cauliflower 3-5 days 10-12 months EQUIPMENT thoroughly with soap Cabbage 1-2 weeks 10-12 months andtemperature, hot water but before these preparing items should foods Carrots, parsnips 3 weeks 10-12 months andbe refrigerated after handling as they raw ripen.meat, poultry Celery 1-2 weeks 10-12 months Corn on the cob 1-2 days 8 months or seafood. Cucumbers 4-5 days Do not freeze ••Hardy Don’ tvegetables let juices likefrom onions, raw ,meat, Eggplant 1 day 3-4 days 6-8 months poultrypotatoes, or seafood sweet touch potatoes, ready -to and-eat Garlic 1 month 1-2 weeks 1 month foodswinter during squash shopping, can be stored in the in refrig cool,- Ginger Root 1-2 days 1-2 weeks 1 month eratordark places or during outside prepar of theation. cooler. Greens 1-2 days 10-12 months • Always put cooked food on a clean Herbs, fresh 7-10 days 1-2 months plateOTHER that TIPS: did not previously hold raw Leeks 1-2 weeks 10-12 months meat, Wash poultry produce or seafood. under running Lettuce, iceberg 1-2 weeks Do not freeze • Cutting boards can be a source of Lettuce, leaf 3-7 days Do not freeze water before preparation Mushrooms 2-3 days 10-12 months bacterial contamination, so it’s a Okra 2-3 days 10-12 months good Once idea fruits to use and different vegetables cutting are Onions, dry 2-3 weeks 2 months 10-12 months boardscut, for chopped raw meat or and cooked, poultry, theypro- Spring or green 1-2 weeks 10-12 months duce and ready-to-eat foods. When Parsley, cilantro 1 week 1-2 months usingshould cutting boards, be placed make sure in that the Peppers, bell or 4-5 days 6-8 months theyrefrigerator are thoroughly within cleaned. two hours, or Potatoes 1-2 months 1-2 weeks Cooked and mashed, • Cookfrozen foods to in proper plastic temperatures freezer 10-12 months to killcontainers. bacteria. Radishes 10-14 days Do not freeze • Use a clean food thermometer to Rutabagas 1week 2 weeks 8-10 months make Cutting sure foods boards reach can beproper a source tem- Spinach 1-2 days 10-12 months Squash, summer 4-5 days 10-12 months peratures.of bacterial contamination, so it’s a good idea to use different winter 1 week 2 weeks 10-12 months Turnips 2 weeks 8-10 months cutting boards, for raw meat and Tomatoes Until ripe 2-3 days 2 months poultry, produce and ready-to- eat foods. *It is recommended to blanch (partially cook) or cook vegetables before freezing.

Frozen food – Shelf Life After Coded Date FROZEN FOODS FROZEN ITEMS FREEZER REFRIGERATOR AFTER THAWING Because foods frozen at peak quality will Bagels 2 months 1-2 weeks taste better than foods frozen near the end Bread Dough, commercial Use-by date After , 4-7 days of their useful life, quickly freeze items Burritos, 2 months 3-4 days you don’t plan to use in the next day or Egg substitutes 12 months Date on Carton two. Keep the freezer temperature at 0ºF Fish, breaded 3-6 months Do not defrost. Cook frozen. or below; frozen deteriorates Fish, raw 6 months 1-2 days more rapidly above 0ºF. Fruit such as berries, melons 4-6 months 4-5 days Guacamole 3-4 months 3-4 days

Ice cream 2-4 months º Remember, freezing to 0 F inactivates but Juice concentrates 6-12 months 7-10 days does not destroy microbes such as bacteria, Lobster tails 3 months 2 days and molds that can be present in Pancakes, Waffles 2 months 3-4 days food. Once a frozen food item is thawed, , uncooked 1-2 months 1-2 days these microbes can become active, mul- precooked 1-2 months 1 week tiplying under the right conditions to levels Sherbet, sorbet 2-4 months that can lead to foodborne illness. Shrimp, shellfish 12 months 1-2 days Soy crumbles and hotdogs 9 months 3-4 days

Soy meat substitutes 12-18 months 3-4 days Defrosting 12 months 1-2 weeks Never defrost foods outdoors, in a cold Topping, whipped 6 months 2 weeks room in the house, such as the basement, TV Dinners, entrees, or on the kitchen counter. These methods breakfast 3 months Do not defrost. Cook frozen. encourage growth of harmful bacteria. Vegetables 8 months 3-4 days

• There are three ways to defrost food: in Deli foods – Shelf Life After Coded Date the refrigerator, in a sealed package in cold water, and in the microwave . Never DELI FOODS REFRIGERATOR FREEZER defrost or thaw a food product by leaving Main dishes or meals, it out on the kitchen counter. hot or refrigerated 3-4 days 2-3 months • Food thawed in the refrigerator can be Meats covered with gravy refrozen without cooking. Plan ahead be- or broth 1-2 days 6 months cause food may take several hours to thaw Commercial brand vacuum packed in the refrigerator (or even days for tur- dinners with USDA seal 2 weeks Does not freeze well keys). Chicken, rotisserie or fried 3-4 days 4 months Luncheon meats, store-sliced 3-5 days 1-2 months • Foods defrosted in cold water or in the Pate 1-2 days 1-2 months microwave should be cooked immediately. Cheese, store-sliced, hard cheese such as cheddar or swiss 3-4 weeks 6 months DELI FOODS Cheese, soft (such as brie, bel paese, cheese, Your deli maintains rigid fresh mozzarella) 1 week 6 months quality assurance and sanitation standards Salads containing meat, fish, to ensure you will always receive fresh, poultry or eggs 3-4 days Don’t freeze. wholesome products. Salads, 3-5 days Don’t freeze. • As soon as you get home, immediately Side dishes such as cooked vegetables, rice or potatoes 3-4 days 1-2 months put cold perishables into the refrigerator Olives 2 weeks Don’t freeze. or freezer. Pudding Package date; Don’t freeze. • Hot perishable foods from the deli de- 2 days after opening partment need to be kept at 140oF or Fruit, cut Package date; Don’t freeze. above, or consumed within two hours. 4 days after opening • For hot deli foods to be eaten at a later Cheesecake 1 week 2-3 months time, place them in shallow, covered con- tainers and refrigerate or freeze within two hours. • Reheat foods to 165ºF.

Shelf-stable foods – Shelf Life After Coded Date PANTRY STORAGE SHELF STABLE FOODS UNOPENED REFRIGERATOR IN PANTRY Shelf-stable foods such as canned IN PANTRY AFTER OPENING 12345678901234567AFTER OPENING Shelf-stable foods such as canned Baby food, or cans, goods, cereal, baking mixes, pasta, fruits & vegetables Use-by date 2-3 days goods, cereal, baking mixes, pasta, dry dry beans, , ketchup and meats & eggs 1 day beans, mustard, ketchup and peanut peanut butter can be kept safely at cereal, dry mixes 2 months butter can be kept safely at room tem- room temperature. Formula 1-2 days perature.

Bacon Bits, Imitation 4 months Refer to jar 4 months Beans, Dried 12 months 12 months To keepkeep thesethese foods foods at at their their best best quality,

Canned goods, low acid 2-5 years 3-4 days quality, store them in clean, dry, cool (such as meat, poultry, 85ºF)(below cabinets 85°F) cabinets away from away the from sto theve or fish, gravy, , soups, thestove refrigerator's or the refrigerator’s exhaust. Extremely exhaust. hot beans, carrots, corn, Extremely hot (over 100°F) and pasta, peas, potatoes, arefreezing harmful temperatures to canned are goods. harmful to spinach) canned goods. Canned goods, high acid 12-18 months 5-7 days (such as juices, fruit, Nev er use food from cans that are leaking, pickles, sauerkraut, rusting,In general, bulging, most canned badly dented, foods have or with a tomato soup, and foods along foul shelf odor; life, cracked and when jars properly or jars with in vinegar-based sauce) stored, can be eaten for several years: loose or bulging ; or any Cereal, ready-to-eat 6-12 months 3 months that spurts liquid when you open it. Cook before eating •Low-acid canned goods – two to five 6-12 months NEVER TASTE such foods. Throw out any (oatmeal, etc.) 12 months years (canned meat and poultry, Coffee, whole beans, 1-3 weeks 1 week food you suspect is spoiled. In general, , soups except tomato, pasta non-vacuum (For all types; 3-4 months most canned foods have a long shelf ground, in cans 2 years frozen; 2 weeks refrigerated) 1 week life,products, and when potatoes, properly corn, stored, carrots, can be instant, jars and tins 12 months 2-3 months spinach, beans, beets, peas and pumpkin). BAKING INGREDIENTS

Baking powder 6 months 3 months • Low-acid canned goods — two to •High-acid canned goods – 12 to 18 Baking soda 18 months 6 months five years (canned meat and poultry, months (tomato products, fruits, Biscuit or pancake mix 15 months Pkg use-by date stews, soups except tomato, pasta prod- sauerkraut and foods in vinegar-based Cake, Brownie, Bread Mixes 12-18 months ucts, potatoes, corn, carrots, spinach,

Cornmeal, regular, degerminated 6-12 months 12 months beans,sauces orbeets, dressings). peas and pumpkin). stone ground or blue 1 month 2-3 months • High-acid canned goods — 12 to 18 Cornstarch 18 months 18 months Some canned are shelf-stable. Flour, white 6-12 months 6-8 months months (tomato products, fruits, Never store ham or any foods labeled Flour, whole wheat 1 month 6-8 months sauerkraut and foods in vinegar-based “keep refrigerated” in the pantry. Frosting, canned 10 months 1 week sauces or dressings). These foods must be stored in the Frosting mixes 12 months 3 months • Some canned hams are shelf-stable. Chocolate, unsweetened 18-24 months 1 year Nevrefrigerator.er store ham or any foods labeled and semi-sweet,

Chocolate syrup 2 years 6 months “keepMany refrigerated” shelf-stable in the foods pantry. remain These

Cocoa and Cocoa Mixes Indefinitely 1 year edible for several weeks, or even CONDIMENTS months, after opening, as the accompanying chart indicates. sauce, bottled 12 months 4 months 1 month for several weeks, or even months, af- Ketchup, Cocktail or However, be sure to read package Chili sauce 12 months 6 months 1 month ter opening, as the accompanying chart indicates.. SomeHowev er items, be sure must to read be

Chutney 12 months 1-2 months package labels. Some items must be 234567890123456 refrigerated after opening. Horseradish, in jar 12 months 3-4 months refrigerated after opening. Of course, Mayonnaise, commercial 2-3 months 2 months 1 month products that become contaminated Mustard 12 months 12 months (bugs in flour, for example) should be Olives, black and green 12-18 months 2 weeks immediately thrown out. Pickles 12 months 1-2 weeks Salad Dressings, commercial, bottled 10-12 months 3 months Salsa, picante & taco 12 months 1 month sauces

COOKIES, packaged 2 months 8-12 months frozen 4 weeks CRACKERS 8 months 8 Freeze or refrigerate 3-4 months 1 month

Do Not Consume Food from Cans or Jars If: •Leaking or stained Shelf-stable foods – Shelf life after Coded Date •Swollen can •Rusty UNOPENED REFRIGERATOR IN PANTRY •Badly dented, crimped or pinched SHELF STABLE FOODS IN PANTRY AFTER OPENING AFTER OPENING •Container is cracked Diet powder mixes 6 months 3 months Extracts, vanilla, 3 years 1 year •Foul odor Fruits, dried 6 months 6 months 1 month •Safety seals are broken or missing Garlic, chopped, 18 months Refrigerate; use by jjj •Lids are loose or missing Commercial jars 3 years date on jar •Foods exhibit changed color or odor – Gelatin, flavored 18 months Use all or reseal for Unflavored 3 years 3-4 months •NEVER TASTE SUSPICIOUS FOODS! Gravy, jars and cans 2-5 years 1-2 days Use entire can Dry Gravy mixes 2 years 1-2 days Mix entire Herbs, dried 1-2 years Cool, dark place 1 12 months 12 monthsyear Jams, jellies, preserves 12 months 6months Jerky, commercially dried 12 months 2-3 months Jerky, homemade 1-2 months 1-2 months Juice, boxes 4-6 months 8-12 days Lentils, dried 12 months 12 months Do Not Consume Food from Boxes If: Marshmallows, 2-4 months 1 month Inside bag: Marshmallow creme •Is torn or leaking Milk, canned evaporated 12 months 4-5 days •Seals are ripped Molasses 12 months 6 months •Has moldy or foreign objects inside Mushrooms, dried 6 months 3 months Oils, olive or vegetable 6 months 4 months 1-3 months Nuts oils 6 months Vegetable oil sprays 2 years 1 year Refrigerate 4-6 months Nuts, jars or cans 12 months 1 month Freeze 9-12 months Pasta, dry, without eggs 2 years 1 year Dry egg noodles 2 years 1-2 months Peanut butter, 6-9 months 2-3 months commercialPeas, dried split 12 months 12 months without an inside bag: ccomcommcommercialcPectin Use by pkg. date 1 month •Is open or torn ommercialPopcorn, dry kernels in a jar 2 years 1 year •Is stained or wet Commercially popped in bags 2-3 months 1-2 weeks Microware packets 12 months 1-2 days popped •Has live or dead insects, webs, or droppings Potato chips`` 2 months 1-2 weeks Potatoes, instant 6-12 months 6-12 months Pudding mixes 12 months 3-4 months Rice, white or wild 2 years 1 year Brown Rice 1 year 6 months 1 year Flavored or herb mixes 6 months Use all Sauce mixes, nondairy 2 years Use entire amount (spaghetti, taco, etc.) Cream sauces, milk 1 year Shortening, solid 8 months 3 months Tips on Storing Canned and Boxed Food: Soda such as carbonated Cola drinks, mixers: 3 mos. after date 2-3 days 1 week  Store cans and boxes off the floor, either on a Diet sodas, or cans or shelf and 18 inches away from the Regular sodas, bottles 3 mos. after date 2-3 days 2 weeks wall so air can circulate Regular sodas, cans 9 mos. after date Soup mixes, dry bouillon 12 months 12 months  Store canned and boxed goods in a clean, dry, SOY PRODUCTS Soy or rice beverage, 3 months or “use- and cool area (below 85°F). 7-10 days Shelf stable by” date  Extremely hot (over 100°F) and cold (below Soy beverage powders 6 months 3-4 months Soy flour, de-fatted, low- 1 year 1 year 30°F) temperatures can damage canned goods Soy flour, full-fat 2 months 6 months and shorten shelf life. Textured soy (TSP) 2 years 3-4 months Re-hydrated TSP 3-4 months 3-4 days  Always rotate your stock – First in-First out! Spaghetti Sauce in jars 18 months 4 days

KEEPING FOOD SAFE DURING Shelf-stable foods/bakery items A POWER OUTAGE

SHELF STABLE FOODS UNOPENED REFRIGERATOR IN PANTRY Sooner or later, the electricity may fail IN PANTRY AFTER OPENING AFTER OPENING Spices, whole 2-4 years total Included in total due to a power outage, and a refrig- ground 2-3 years total Included in total erator without electricity cannot keep , red pepper, & food safe very long. To be prepared, chili powder 2 years total Store in refrigerator Included in total 123456789012345678 keep an appliance thermometer in Sugar, brown 4 months Sugar never spoils

granulated 2 years both the refrigerator and freezer to

confectioners 18 months monitor the temperature.

sugar substitutes 2 years 23456789012345678 Syrup, pancake 12 months 12 months

Genuine or real maple 12 months 12 months In the Freezer

Tapioca 12 months 12 months • Even when the power is off, a full , bags 18 months 12 months freezer will stay frozen for about two loose 2 years 6-12 months days; a half-full freezer about one day. instant 3 years 6-12 months So keep the freezer door closed. Toaster pastries, fruit filled 6 months Keep foil packets sealed • If you think power will be out for non-fruit fillings 9 months Tomatoes, sun dried, several days, locate some block ice, packed in oil 12 months 6-12 months 3-6 months bags of ice or dry ice to put in the packed in 9 months 6-12 months 3-6 months freezer along with your refrigerated Vinegar 2 years 12 months perishable food, or keep the food con-

Yeast, dry, packets and jars Use by date Refrigerate open jars tinually iced in an insulated cooler.

Water, bottled 1-2 years 3 months • You can also pack foods tightly Worcestershire Sauce 1 year 1 year together to insulate one another. BAKERY ITEMS SHELF REFRIGERATOR FREEZER • All thawed raw or cooked foods can be refrozen if they still contain ice Bread, commercial* 2-4 days 7-14 days 3 months Bread, flat (tortillas, pita) 2-4 days 4-7 days 4 months crystals or are 40ºF or below, but there Cakes, angel food 1-2 days 1 week 2 months may be some quality loss. chiffon, sponge 1-2 day 1 week 2 months • Foods thawed and held above 40ºF chocolate 1-2 days 1 week 4 months for more than two hours should be dis- fruit cake 1 month 6 months 12 months carded. made from mix 3-4 days 1 week 4 months pound cake 3-4 days 1 week 6 months Foods in the Refrigerator (Refrigerate any cake with frosting made of *Any breads containing meat, hard cooked eggs, filling or other • Refrigerated foods should be edible perishable ingredients must be refrigerated within two hours. dairy products or eggs) as long as power is out no more than

Cheesecake 1 week 2-3 months four hours. Cookies, bakery or • Discard any perishable foods that homemade 2-3 weeks 2 months 8-12 months have been above 40ºF for two hours Croissants, butter 1 day 1 week 2 months or more, and any food that has an un- Doughnuts, glazed or cake 1-2 days 1 week 1 month

dairy cream filled 3-4 days usual odor, color, or texture, or feels Eclairs, dairy cream filled 3-4 days warm to the touch. Muffins 1-2 days 1 week 2 months • If you have any doubts about the Pastries, danish 1-2 days 1 week 2 months safety of any item in your refrigerator Pies, cream 3-4 days after power is restored, it’s best to err chiffon 1-2 days on the side of caution and discard it. fruit 1-2 days 1 week 8 months mincemeat 2 hours 1 week 8 months For additional information about pecan 2 hours 3-4 days 1-2 months during power outages, call the toll-free USDA pumpkin 2 hours 3-4 days 1-2 months Meat and Poultry Hotline at 1-800-535-4555. Quiche 2 hours 3-4 days 2 months Rolls, , baked 3-4 days 1 week 2 months Information for these guidelines were yeast, partially baked Package date 1 week 2 months Developed by: Institute, filled, meat or Washington, DC 20005 with the cooperation of vegetables 2 hours 3-4 days 2 months Cornell University, Institute of , Cornell Cooperative Extension