Fridge shelf life chart: how long food lasts

You open the fridge and find the meal you cooked two days ago still sitting there. Is it still good, or not? Or you pull raw chicken out of the grocery bag and wonder: cook it today, or will it keep until tomorrow? These questions confuse all of us. The full chart is right below; the categories after it explain the numbers and how to store each group.

First, the most important rule: your fridge should run at 4°C (40°F) or below. This temperature slows down the bacteria that cause spoilage, but it does not stop them. So every food has a "timer," and the ranges in the chart assume this 4°C. If your fridge runs warmer, the times shrink.

The complete shelf-life chart

The chart below is a rough guide for foods stored at 4°C. Think of it as a safe range rather than exact days.

Food	Fridge shelf life	Tip
Opened milk	5–7 days	Keep on a middle shelf, not the door
Yogurt (opened)	7–14 days	Liquid pooling on top is normal
Hard cheese (cheddar, parmesan)	Weeks	Cut off a moldy corner generously, use the rest
Fresh cheese (ricotta, soft)	3–5 days	If you see mold, discard the whole thing
Raw chicken / ground meat	1–2 days	Sealed on the bottom shelf; freeze if not cooking
Raw red meat (whole cut)	3–5 days	Lowest shelf, prevent leaks
Raw fish / seafood	1–2 days	Best cooked the day you buy it
Processed meat (salami, sausage)	3–5 days	Timer starts once opened
Cooked meal / leftovers	3–4 days	Cool and refrigerate within 2 hours
Leafy greens	2–5 days	Damp cloth in the crisper
Root vegetables (carrot, celery)	1–3 weeks	Keep dry in the crisper
Opened can	3–4 days	Transfer to glass/plastic
Ketchup / mustard (opened)	Weeks	The door shelf is ideal

Which shelf is coldest?

The inside of a fridge is not a single temperature, and knowing this helps you stretch shelf life:

The door shelves are the warmest spot. Because the door is constantly opened and closed, this area fluctuates. Don't keep sensitive items like milk and eggs in the door; it's ideal for durable condiments such as ketchup, mustard and pickles. Eggs in particular have their own rules — we cover storage times and the float test in how long do eggs last.
The bottom shelves are the coldest. Put raw meat, poultry and fish on the lowest shelf, preferably in a sealed container, so any leaking juices don't drip onto food below or beside them.
The middle shelves are balanced for cooked meals, dairy and leftovers.
The crisper drawer has humidity control, so keeping greens and vegetables there preserves freshness.

Always place raw items below cooked or ready-to-eat foods. This single habit greatly reduces cross-contamination.

Dairy

Opened milk usually lasts a few days in the fridge; the date on the carton applies while it's sealed, and once you open it the timer restarts. Yogurt can keep for one to two weeks after opening, though it's normal for liquid to pool on top; if the smell or taste is off, don't eat it.

Cheese shelf life depends on hardness: hard cheeses (aged cheddar, parmesan) last for weeks, while fresh cheeses (ricotta, fresh soft cheese) spoil much faster. If mold appears on a corner of a hard cheese, you can cut that part away generously and use the rest; but if you see mold on a soft or fresh cheese, throw the whole thing out.

For opened products, the date that matters is no longer the one on the carton but the day you opened it. For more on this distinction, see how long do opened products last.

Meat, poultry and fish

Remember that raw meat is the riskiest group:

Raw chicken and ground meat spoil fastest; they last only 1–2 days in the fridge. If you can't cook them the same day, freeze them.
Raw red meat (whole cuts like steak and chops) generally keep 3–5 days.
Raw fish and seafood are the most delicate; ideally cook them the day you buy them, and at most 1–2 days.
Processed meats (salami, sausage, deli meats) should be eaten within a few days of opening.

If you can't cook meat within a few days, the best solution is to freeze it. For proper packaging and timing, our freezer storage guide will help.

Cooked meals and leftovers

Home-cooked dishes, soups and cooked meat meals generally last 3–4 days in the fridge. To achieve this, it's important to let the food cool and refrigerate it within two hours of cooking; leaving hot food on the counter for hours invites bacterial growth.

If you divide leftovers into wide, shallow containers, they cool faster. When reheating, make sure the food is heated thoroughly all the way through. Rice, pasta and grain dishes should be treated within the same 3–4 day window.

Fruits and vegetables

Shelf life varies a lot by type here:

Leafy greens (lettuce, spinach, arugula) wilt fastest; use them within 2–5 days.
Root vegetables (carrots, celery, radishes) can last for weeks.
Tomatoes and bananas actually don't like the fridge; they ripen and taste better at room temperature.
Apples, grapes, strawberries last from a few days to a week or two in the fridge; storing strawberries unwashed delays mold.

Wrapping greens in a slightly damp cloth in the crisper extends freshness. Washing fruit and vegetables just before eating prevents early rot.

Opened cans and sauces

Cans last a very long time while sealed, but that changes once opened. Never leave an opened can in its tin; transfer the contents to a glass or plastic container. In general, opened canned vegetables, beans or fish should be eaten within 3–4 days.

For sauces, acidity is the deciding factor: ketchup, mustard and vinegar-based sauces last for weeks after opening; homemade mayonnaise and cream-based sauces have a much shorter life.

Trust the date, or your senses?

The date on the package is an important guide, but not enough on its own. The difference between a "use-by" date and a "best-before" date is the difference between a food's safety and its quality. Confusing these two can lead you to throw away food that's still perfectly good, or the opposite, to eat something risky. For details, read what is an expiry date; and we covered what to do with past-date products in is food safe after expiry.

General rule: if there's a clear change in smell, color or texture, don't eat it no matter what the date says. If milk has soured, meat has turned sticky or a dish smells bad, don't take the risk.

Making tracking easier

If you want to check a single food rather than read a whole chart, our shelf life lookup puts the fridge, pantry and freezer figures side by side.

The hardest part is keeping all these dates in your head. freshIt scans your grocery receipt, automatically adds your items to a list, and alerts you as shelf lives approach, so it largely removes the "is this still good?" uncertainty. You can see how it works on the features page.

With the right storage, the right shelf and a little attention, you cut down on waste and keep your kitchen safe at the same time.