How Long Does Food Actually Last? A Room-by-Room Shelf-Life Guide
A huge amount of food gets binned for one silly reason: a date on the label. But “best by,” “sell by,” and “use by” usually signal quality, not safety. Plenty of perfectly good food gets tossed the day after its date. Here's a realistic guide to how long common foods keep — and how to judge for yourself.
Fridge (at ~4°C / 40°F)
| Food | Typical fridge life |
|---|---|
| Milk (opened) | 4–7 days past date if it smells fine |
| Eggs | 3–5 weeks (float test if unsure) |
| Cooked leftovers | 3–4 days |
| Raw chicken / fish | 1–2 days |
| Raw beef / pork | 3–5 days |
| Hard cheese | 3–4 weeks (cut off small mold spots) |
| Leafy greens | 3–5 days |
| Berries | 3–5 days |
Freezer (at ~-18°C / 0°F)
Frozen food stays safe almost indefinitely; quality is what degrades. Rough quality windows:
| Food | Best quality |
|---|---|
| Raw meat | 4–12 months |
| Cooked meals / soups | 2–3 months |
| Bread | 3 months |
| Berries / chopped fruit | 6–12 months |
Pantry
| Food | Typical shelf life |
|---|---|
| Dried pasta / rice | 1–2 years |
| Canned goods | 1–5 years |
| Flour | 6–12 months |
| Spices (ground) | 2–3 years (they lose potency, not safety) |
How to actually tell if food is done
Labels are a guide; your senses are the real test:
- Smell — sour, “off,” or ammonia notes mean toss it.
- Look — slime, fuzzy mold (on soft foods), or discoloration.
- Texture — sliminess on meat or greens is a red flag.
When genuinely in doubt — especially with raw meat, seafood, and cooked rice — throw it out. Saving a dollar isn't worth a foodborne illness. (This is general information, not medical advice; see our terms.)
⏳ Never lose track again. Food Waste Manager estimates an expiry date for every item you add and reminds you what to eat first — so food gets used, not binned. Start free →
Want to actually put this into practice? Read our 15 ways to reduce food waste at home or learn the pantry-first cooking system.