Free Food Safety Guide

Victoria
Aug 4
3 min read

Updated: 4 days ago

Do you know how long to keep frozen leftovers? When do eggs go bad? Can you freeze lettuce?

Making the right decisions about food safety not only protects your wellbeing, it also protects you wallet from throwing away perfectly good food. In most situations, food lasts longer than the "Best by" date on products, with very little change to the overall taste. Below is a list of common frozen, fridge, and room temperature items and their hold times.

🧊 Refrigerated Foods (≤ 40°F / 4°C)

Food Item	Safe Hold Time
Cooked meat, poultry	3–4 days
Raw ground meat/poultry	1–2 days
Raw steaks, chops, roasts	3–5 days
Cooked seafood	3–4 days
Raw seafood	1–2 days
Eggs (hard boiled)	1 week
Opened deli meats	3–5 days
Unopened deli meats	2 weeks
Soups, stews, casseroles	3–4 days
Dairy (milk, yogurt)	1 week past open
Soft cheeses (brie, feta)	1 week
Leftovers (general)	3–4 days

❄️ Frozen Foods (0°F / -18°C or below)

Frozen items remain safe indefinitely if kept frozen continuously, but quality declines over time:

Food Item	Best Quality Time
Cooked meat/poultry	2–6 months
Raw ground meat	3–4 months
Raw steaks, chops, roasts	6–12 months
Cooked casseroles	2–3 months
Soups and stews	2–3 months
Raw seafood	3–6 months (fatty fish less)
Bread and baked goods	3 months
Vegetables (blanched first)	8–12 months

Once food is thawed in the refrigerator, you typically have 1–2 days to use it, depending on the item.

It is not recommended to refreeze items that have been thawed, as they may be exposed to bacteria. It is best to cook them within the 1-2 day frame to kill bacteria before eating.

Can You Freeze It?

Not everything can be frozen, so it's important to know what you can save and what is better left in the fridge. Many perishable items with high water content (watermelon, celery, lettuce, etc) are not freezer friendly. However, other items like premade meals do well in the freezer, and allow for easier meals with less time.

Below is a comprehensive, but not all inclusive, list of what can and cannot be frozen.

✅ Yes – Freezes Well

Item	Notes
Cooked meats (chicken, beef, pork)	Wrap tightly to avoid freezer burn
Raw meat & poultry	Freeze in original or vacuum-sealed packaging
Seafood (raw or cooked)	Best within 3–6 months
Cooked rice and pasta	Slight texture change; freeze flat in bags
Soups, stews, chili	Cool fully before freezing
Bread and rolls	Wrap well; toast to refresh
Shredded cheese	Freezes well; great for cooking
Butter	Freeze in original packaging
Fruits (berries, bananas, etc.)	Best for smoothies or baking
Vegetables (blanched)	Blanch first for best quality
Eggs (out of shell)	Beat first or separate yolks/whites
Herbs (chopped in oil/water)	Freeze in ice cube trays
Pancakes, waffles, muffins	Great for meal prep

⚠️ Maybe – Freezes with Texture Changes

Item	Notes
Milk and cream	Can curdle when thawed; best for cooking
Yogurt	Separates when thawed; stir or use in baking
Soft cheeses (brie, cream cheese)	Texture gets grainy; use in cooked dishes
Sour cream	Separates; good for casseroles
Raw eggs (in shell)	No – shell can crack. Crack and beat first.
Cooked potatoes	Can get watery/mushy; freeze mashed or in soups
Avocados	Puree or dice before freezing for best results
Sauces with cream or cheese	May separate – reheat slowly and stir well

❌ No – Don’t Freeze

Item	Why Not?
Lettuce, cucumbers, celery	High water content = mushy mess
Mayonnaise	Separates badly
Fried foods	Lose crispiness, get soggy (unless you have an air fryer)
Carbonated drinks	Explode in freezer
Fully prepared salads (with dressing)	Greens and dressings don’t freeze well
Egg-based sauces (like hollandaise)	Separate and break easily