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Bacon:

(opened package): Refrigerate up to 7 days. Freeze 1 to 2 months.



Cake:

7 days (Refrigerate if cream filled or cakes frosted with cream cheese)



Cheesecake:

Refrigerate up to 7 days. Recipes with regular cream cheese can be frozen for 6 months.



Casseroles:

Refrigerate 3 to 4 days. Casseroles with meat and poultry freeze for up to 6 months. Casseroles with eggs freeze 3 to 3 months.



Cheeses:

Refrigerate 1 to 2 months depending on cheese. Toss out if mold is present. Freeze 4 to 6 months although it will change the texture of the cheese and make it crumbly.



Chicken salad:

Refrigerate 3 to 5 days.



Chili with meat:

Refrigerate 2 to 3 days.



Chili without meat:

Refrigerate 3 to 4 days.



Cooked ground beef or turkey:

Refrigerate 3 to 4 days. Freeze 2 to 6 months.



Cooked pork:

Refrigerate 3 to 4 days. Freeze 2 to 6 months.



Cooked poultry:

Refrigerate 3 to 4 days. Freeze 2 to 6 months.



Cooked lamb:

Refrigerate 3 to 4 days. Freeze 2 to 6 months.



Cooked Vegetables:

Refrigerate 3 to 4 days.



Cranberry/Orange Relish:

Refrigerate up to 1 week.



Cream Pie:

Refrigerate 2 to 3 days. Freeze (do not freeze merinque pies) up to 4 months.



Custard / Chiffon pie:

Refrigerate 3 to 4 days. Do not freeze.



Cut-up Vegetables:


Refrigerate up to 1 week.



Cooked Vegetables:

Refrigerate 3 to 4 days.



Sliced deli meats:

Refrigerate up to 5 days.



Dip:

Refrigerate for 2 to 3 days.



Egg Salad:

Refrigerate 3 to 5 days.



Eggs:

(Deviled): Refrigerate for 2 to 3 days.



Eggs:

(Hard-boiled): Refrigerate up to 1 week.



Fresh Salad:

Refrigerate 1 to 2 days.



Fruit Pie:

Refrigerate 2 to 3 days.



Gravy:

Refrigerate 1 to 2 days



Hot dogs:

Refrigerate opened package up to 1 week.



Macaroni salad:

Refrigerate 3 to 5 days.



Pasta/Rice:

Refrigerate 1 to 2 days.



Pastries:

7 days



Pecan pie:

Refrigerate 3 to 4 days. Freeze 1 to 2 months.



Pizza:

Refrigerate 3 to 4 days. Freeze 1 to 2 months.



Potatoes (mashed):

Refrigerate 2 to 3 days.



Poultry (cooked):

Refrigerate 3 to 4 days. Freeze 2 to 3 months.



Poultry (leftover "Thanksgiving" turkey):

Divide into smaller shallow containers and refrigerate 3 to 4 days. Freeze 2 to 6 months.



Pumpkin pie:

Refrigerate 3 to 4 days. Freeze 1 to 2 months.



Quiche:

Refrigerate 3 to 4 days. Freeze 1 to 2 months.



Roasts:

Refrigerate 3 to 5 days. Freeze 4 to 12 months.



Soup/Stew:

Refrigerate 3 to 4 days. Freeze 2 to 3 months.



Stuffing:

Refrigerate 3 to 4 days.



Sushi or Sashimi:

Consume on day of purchase. Refrigerate and eat cooked seafood within 2 days.



Take-Out:

Beef dishes such as Chinese food, barbecued ribs, or fast food hamburgers should be hot at pickup and consumed within 2 hours or refrigerated at 40 degrees F. Eat within 3 or 4 days. It is safe to freeze ready-prepared beef dishes. For best quality use them within 4 months.



Tuna Salad:

Refrigerate 3 to 5 days.



Vegetables (cooked):

Refrigerate 3 to 4 days.



Velveeta Shells & Cheese:

Refrigerate 2 to 3 days.