To maintain food quality, prevent foodborne illnesses, and reduce waste, it’s important to understand the techniques and optimal storage times for storing food. One of the most authoritative sources on the subject is the United States Department of America (USDA), the agency responsible for developing and executing policies on farming, agriculture, forestry, and of course food.
The recommendations in this guide are particularly from the Food Safety and Inspection Service (FSIS) of the USDA, “a part of a science-based national system to ensure food safety and food defense.”
The FSIS is responsible for ensuring the safety of the nation’s meat, poultry, and egg products. Its duties include inspecting food production facilities, enforcing food safety regulations, and conducting outreach and education to promote safe food handling practices.
The FSIS also publishes food recalls and allergens on its website, which we republish here on FoodMerry for more reach.
Let’s start with tips for keeping the fridge clean and removing odors.
How to Remove Odors from Fridge
To keep your food safe, it’s important to keep your refrigerator clean. The USDA recommends cleaning up spills right away with hot, soapy water and rinsing well. Throw out perishable foods that are no longer safe to eat every week, following the recommended storage times for different types of foods.
Cooked leftovers should only be stored in the refrigerator for up to 4 days, while raw poultry and ground meats should be consumed within 1 to 2 days. For detailed storage guidelines, refer to the cold storage chart further down this page.
To get rid of any bad smells in your refrigerator, place an opened box of baking soda on one of the shelves. Baking soda neutralizes odor due to its ability to attract both acidic and base particles and turn them into neutral-smelling sodium salts. Remember to dispose of the open baking soda after its job is done.
Clean the outside of your fridge with a soft cloth and some mild dish soap as well as any cleaning products that are meant for appliances, but avoid using cleaning agents that may leave a chemical taste or damage the interior.
Also, make sure to keep the front grill clean from dust and lint so that air can flow freely to the condenser. Clean the condenser coils with a brush or vacuum to maintain efficiency and peak performance, at least twice a year.
More tips for eliminating odor in your refrigerator:
- Wipe inside the unit with equal parts vinegar and water. Vinegar provides acid which destroys mildew.
- Wash inside the unit with a solution of baking soda and water. Be sure to scrub the gaskets, shelves, sides, and door. Allow to air out for several days.
- Stuff unit with rolled newspapers. Close the door and leave for several days. Remove the newspaper and clean with vinegar and water.
- Sprinkle fresh coffee grounds or baking soda loosely in the bottom of the unit, or place them in an open container.
Storage Times For Refrigerated Foods
As recommended by the USDA, you should set your refrigerators to maintain a temperature of 40°F or below. “Foods held at temperatures above 40°F for more than 2 hours should not be consumed.”
In the event of a power outage, monitor the internal temperature of your fridge. If power goes back on and your fridge is still at 40°F, the food is safe.
Bacon and Sausage
- Bacon — 7 days
- Smoked breakfast links, patties — 7 days
- Sausage, raw from meat or poultry — 1-2 days
- Hard sausage (such as Pepperoni) — 2-3 weeks
- Summer sausage labeled “Keep Refrigerated” — unopened, 3 months; opened, 3 weeks
Cooked Meat, Poultry, and Fish Leftovers
- Soups and Stews — 3-4 days
- Pieces and cooked casseroles — 3-4 days
- Gravy and broth, patties, and nuggets — 3-4 days
Deli and Vacuum-Packed Products
- Store-cooked dinners and entrees — 3-4 days
- Pre-stuffed pork, lamb chops, and chicken breasts — 1 day
- Commercial brand vacuum-packed dinners with/USDA seal, unopened — 2 weeks
- Store-prepared (or homemade) egg, chicken, tuna, ham, and macaroni salads — 3-5 days
Eggs
- Hard-cooked — 1 week
- Fresh, in shell — 3-5 weeks
- Raw yolks, whites — 2-4 days
- Cooked egg dishes — 3-4 days
- Liquid pasteurized eggs, egg substitutes —- unopened, 10 days; opened, 3 days
Fresh Fish and Shellfish
- Fresh Fish and Shellfish — 1-2 days
Fresh Meat (Beef, Veal, Lamb, and Pork)
- Steaks, chops, roasts — 3-5 days
- Variety meats (Tongue, kidneys, liver, heart, chitterlings) — 1-2 days
Fresh Poultry
- Giblets — 1-2 days
- Chicken or turkey, parts — 1-2 days
- Chicken or turkey, whole — 1-2 days
Ground Meat, Ground Poultry, and Stew Meat
- Stew meats — 1-2 days
- Ground beef, turkey, veal, pork, lamb — 1-2 days
Ham, Corned Beef
- Ham, fully cooked, half — 3-5 days
- Ham, fully cooked, whole — 7 days
- Ham, fully cooked, slices — 3-4 days
- Corned beef in pouch with pickling juices — 5-7 days
- Ham, canned, labeled “Keep Refrigerated” — unopened, 6-9 months; opened, 3-5 days
Hot Dogs and Luncheon Meats
- Hot dogs — unopened package, 2 weeks; opened package, 1 week
- Luncheon meats — unopened package, 2 weeks; opened package, 3-5 days
These are the recommended durations for storing foods in the fridge. Make sure to consume all food items within the specified time for each type of food and throw out the ones that have gone bad. Also, remember to wash your hands under running water thereafter.
NOTE: This “cold storage chart” is only for refrigerators and not freezers. You can freeze foods for up to 12 months, and they’ll still be safe to eat, although the taste and flavor may deteriorate. For more information about freezing foods, please click here.