Cooking for Groups

A Volunteer’s Guide to Food Safety

United States Department of Agriculture

Food Safety and Inspection Service
United States Department of Agriculture

The U.S. Department of Agriculture (USDA) prohibits discrimination 

in all its programs and activities on the basis of race, color, national 

origin, age, disability, and where applicable, sex, marital status, 

familial status, parental status, religion, sexual orientation, genetic 

information, political beliefs, reprisal, or because all or part of an 

individual’s income is derived from any public assistance program. 

(Not all prohibited bases apply to all programs.) Persons with

disabilities who require alternative means for communication 

of program information (Braille, large print, audiotape, etc.) should 

contact USDA’s TARGET Center at (202) 720–2600 (voice and TDD). 

To file a complaint of discrimination, write to USDA, Director, 

Office of Civil Rights, 1400 Independence Avenue, S.W.,

Washington, D.C. 20250–9410, or call (800) 795–3272 (voice) 

or (202) 720–6382 (TDD). USDA is an equal opportunity 

provider and employer.

March 2001

Slightly revised September 2011
1

Contents

Introduction 3

Foodborne Illness:What You Need To Know 4

What Is Foodborne Illness? 4

How Bacteria Get in Food 5

In Case of Suspected Foodborne Illness 5

Fight BAC!® 6

When You Plan 7

When You Shop 7

When You Store Food 8

When You Prepare Food 9

When You Cook 12

Internal Cooking Temperatures 14

Danger Zone 18

When You Chill Food 19

When You Transport Food 20

When You Reheat Food 21

When You Keep Food Hot 22

When You Keep Food Cold 23

When You Serve Food 24

Keep It Cold 24

Keep It Hot 25

When You Finish Up 26

Cold Storage Chart 27

Shelf-Stable Storage Chart 35

Additional Resources 36
2
3

Introduction

This brochure was developed to help volunteers prepare and

serve food safely for large groups such as family reunions,

church dinners, and community gatherings. This food may

be prepared at the volunteer’s home and brought to the

event, or prepared and served at the gathering.

The information provided in this publication was

developed as a guide for consumers who are preparing

food for large groups.

For additional information, and to ensure that all state

regulations or recommendations for food preparation

and service are followed, please contact your local or state

health department.

Food service personnel should be aware that this guide

was prepared for consumer use only. The information

provided in this guide does not reflect recommendations

in the FDA Food Code, or your state’s food code. Food

service personnel should contact their local or state health

department for information on the rules and regulations

governing the preparation of food in retail or institutional

settings.

Food that is mishandled can cause very serious

consequences for all, especially for “at-risk” groups—

infants, young children, older adults, pregnant women, and

people with weakened immune systems. For this reason it is

important that volunteers be especially careful when

preparing and serving food to large groups.
4

Foodborne Illness:

What You Need To Know

What Is Foodborne Illness?

Foodborne illness, or food poisoning, often presents itself as flu-like 

symptoms such as nausea, vomiting, diarrhea, or fever, so many people 

may not recognize that the illness may be caused by bacteria or other 

pathogens in food.

Thousands of types of bacteria are naturally present in our

environment. Not all bacteria cause disease in humans. For

example, some bacteria are used beneficially in making cheese

and yogurt.

Bacteria that cause disease are called pathogens.When certain

pathogens enter the food supply, they can cause foodborne

illness. Millions of cases of foodborne illness occur each year 

and most can be prevented. Proper cooking or processing of food 

destroys bacteria.

Age and physical condition place some persons at higher risk

than others, no matter what type of bacteria is implicated. Infants

and young children, pregnant women and their unborn babies,

and older adults are at higher risk for foodborne illness, as are

people with weakened immune systems (such as those with

HIV/AIDS, cancer, diabetes, kidney disease, and transplant

patients). Some persons may become ill after ingesting only a

few harmful bacteria; others may remain symptom free after

ingesting thousands.
5

How Bacteria Get in Food

Bacteria may be present on products when you purchase them.

Plastic-wrapped boneless chicken and ground meat, for example,

were once part of live chickens or cattle. Raw meat, poultry,

seafood, and eggs are not sterile. Neither is fresh produce such

as lettuce, tomatoes, sprouts, and melons.

Foods, including safely cooked, ready-to-eat foods, can become

cross-contaminated with bacteria transferred from raw products,

meat juices or other contaminated products, or from food

handlers with poor personal hygiene.

In Case of Suspected Foodborne Illness

Follow these general guidelines:

Preserve the evidence. If a portion of the suspect food is

available, wrap it securely, mark “DANGER,” and freeze it.

Save all the packaging materials, such as cans or cartons. Write

down the food type, the date, other identifying marks on the

package, the time consumed, and when the onset of

symptoms occurred. Save any identical unopened products.

Seek treatment as necessary. If the victim is in an “at-risk” 

group, seek medical care immediately. Likewise, if symptoms 

persist or are severe (such as bloody diarrhea, excessive nausea 

and vomiting, or high temperature), call your doctor.

Call the local health department if the suspect food was

served at a large gathering, from a restaurant or other

foodservice facility, or if it is a commercial product.

Call the USDA Meat and Poultry Hotline if the suspect food 

is a USDA-inspected product at 1-888-MPHotline (1-888-674-

6854). Also contact “Ask Karen,” FSIS’ virtual representative, 

at Askkaren.gov (available in English and Spanish).
6

Food Safe Families - Check Your Steps

When preparing for your special event, remember that there may be 

an invisible enemy ready to strike. It’s called BAC (bacteria) and it can 

make you sick. Th is problem is more serious than many people realize. 

In fact, one in six Americans will get sick from food poisoning this 

year alone. But by following four simple steps, you can protect your 

families and friends and keep your food safe.

Clean—Wash hands and surfaces oft en.

Separate—Separate raw meats from other foods.

Cook—Cook to the right temperature.

Chill—Refrigerate food promptly.

Food Safe Families is a consumer education campaign created to 

promote safe food handling as a way to help reduce the number of 

cases of foodborne illness—a serious but oft en unrecognized public 

health issue. 

You can check your steps and learn more about Food Safe Families 

at foodsafety.gov.
7

When You Plan 

Select a reliable person to be in charge. The person-in-charge

should contact the local health department for information

about the rules and regulations governing preparation and

serving of food for groups. The person-in-charge should provide

instructions to the volunteers, answer questions, and oversee the

preparation, service, and cleanup of the event.

Make sure you have the right equipment, including cutting

boards, utensils, food thermometers, cookware, shallow

containers for storage, soap, and paper towels.

For outdoor events, make sure you have a source of clean water.

If none is available at the site, bring water for cleaning of hands,

utensils, and food thermometers. Develop a plan for transporting

equipment for cleanup after the event.

Plan ahead to ensure that there will be adequate storage space

in the refrigerator and freezer.

When You Shop

Do not purchase canned goods that are dented, leaking, bulging,

or rusted. These are the warning signs that dangerous bacteria

may be growing in the can.

Separate raw meat, poultry, and seafood from other foods in your

grocery shopping cart and in your refrigerator.

Buy cold foods last. Plan to drive directly home from the grocery

store. You may want to take a cooler with ice or frozen gel packs

for perishables. Always refrigerate perishable food within 2 hours.

Refrigerate within 1 hour when the temperature is above 90 °F.
8

When You Store Food

Make sure the temperature in the refrigerator is 40 °F or below

and 0 °F or below in the freezer. Check these temperatures with

an appliance thermometer.

Refrigerate or freeze perishables, prepared foods, and leftovers

within 2 hours (1 hour when the temperature is above 90 °F) 

of shopping or preparing. Place raw meat, poultry, and seafood 

in containers in the refrigerator, to prevent their juices from

dripping on other foods. Raw juices may contain harmful

bacteria. Refer to the cold storage chart on page 27 for

recommended storage times in the refrigerator or freezer.
9

When You Prepare Food

Wash hands and surfaces oft en. Bacteria can be spread

throughout the kitchen and get onto cutting boards, utensils,

and counter tops. To prevent this:

Wash hands with soap and warm 

water for 20 seconds before and 

aft er handling food, and aft er using 

the bathroom, changing diapers, or 

handling pets.

Use paper towels or clean cloths 

to wipe up kitchen surfaces or 

spills. Wash cloths oft en in the hot 

cycle of your washing machine.

Wash cutting boards, dishes, utensils, and counter tops with

hot, soapy water aft er preparing each food item and before

you go on to the next item. A solution of 1 tablespoon of

unscented, liquid chlorine bleach in 1 gallon of water may be

used to sanitize washed surfaces and utensils.
10

When cutting boards are used:

Always use a clean cutting board.

Use one cutting board for fresh

produce and a separate one for raw

meat, poultry, and seafood.

Once cutting boards become

excessively worn or develop

hard-to-clean grooves, you should

replace them.

Never thaw food at room temperature. Thaw food:

In the refrigerator.

In the microwave, but cook the food immediately.

Food may also be thawed in cold water. Be sure that the sink

or container that holds food is clean before submerging food.

Two methods may be used when thawing:

Completely submerge airtight wrapped package.

Change water every 30 minutes.

Completely submerge airtight wrapped food in constantly

running cold water.

Cook food immediately after thawing.
11

Marinades may be used to tenderize or add flavor to food.When

using marinades:

Always marinate food in the refrigerator, not on the counter.

Use food-grade plastic, stainless steel, or glass containers to

marinate food.

Sauce that is used to marinate raw meat, poultry, fish or

seafood should not be used on cooked foods, unless it is

boiled before applying.

Never reuse marinades for other foods unless you boil them first. 

(see Page 15)

Discard any leftover batter, or breading, after it has come in

contact with raw food.

It is recommended that you cook stuffing in a casserole. If stuffing 

poultry, stuff just before roasting and use a food thermometer to check 

the internal temperature of the stuffing. The stuffing must reach 165 °F.

Rinse all fresh fruits and vegetables under running tap water

before use. Thick-skinned produce may be scrubbed with a

brush. Do not use soap.

Food should not be tasted until it reaches a safe minimum

internal temperature. Refer to internal cooking temperature chart

on page 14 for the recommended safe temperatures. Use a clean

utensil each time you taste food, otherwise you may contaminate

the food.

Do not use a plate that previously held raw meat, poultry, or seafood

unless the plate has first been washed in hot, soapy water.
12

When You Cook

Use a food thermometer to check the internal temperature of

meat, poultry, casseroles, and other food. Check the temperature

in several places to make sure the food is evenly heated. Wash the

thermometer with hot, soapy water after use.

Several types of thermometers are available, including:

Oven-safe—insert 2 to 2 1/2 inches deep in the thickest part

of the food, at the beginning of the cooking time. It remains

there throughout cooking and is not appropriate for thin

food.
13

Dial instant-read—not designed to stay in the food during

cooking. Insert probe the full length of the sensing area,

usually 2 to 2 1/2 inches. If measuring the temperature of

a thin food, such as a hamburger patty or boneless chicken

breast, insert probe sideways with the sensing device in the

center. About 15 to 20 seconds are required for the

temperature to be accurately displayed.

Digital instant-read—not designed to stay in the food during

cooking. The heat sensing device is in the tip of the probe.

Place the tip of the probe in the center of the thickest part

of the food, at least 1/2 inch deep. About 10 seconds are

required for the temperature to be accurately displayed.
14

Safe Minimum Internal Temperatures

and Cooking Guidelines

Product °F

Egg & Egg Dishes

Eggs Cook until yolk 

& white are firm.

Egg dishes 160

Egg sauces, custards 160

Ground Meat & Meat Mixtures

Turkey, Chicken 165

Beef, Veal, Lamb, Pork 160

Fresh Beef, Veal, Lamb and Pork

Steaks, Roasts, and Chops

145 with a 3-minute rest time 

after removing from the heat 

source

Ham

Fresh (raw) 145 with a 3-minute rest time

Fully cooked (to reheat) 140

Roast Beef

Cooked commercially, 

vacuum sealed, and 

ready-to-eat 140
15

Product °F

Poultry

All products 165

Stuffing

Cooked alone or in bird 165

Sauces, Soups, Gravies, Marinades

Used with raw meat, 

poultry, or fish Bring to a boil.

Seafood 145

Fin Fish Cook until opaque and

flakes easily with a fork.

Shrimp, lobster, crab

Should turn red and

flesh should become

pearly opaque.

Scallops Should turn milky white

or opaque and firm.

Clams, mussels, oysters Cook until shells open.

Leftovers & Casseroles 165

Note: These temperatures are recommended for consumer cooking.

They are not intended for processing, institutional, or foodservice

preparation. Foodservice workers should consult their state or local food

code, or health department.

TM

 “IT’S SAFE

 TO BITE

 WHEN THE

TEMPERATURE

IS RIGHT!”

USDA’s Food Safety and Inspection Service 
16

Never partially cook food for fi nishing later because you increase

the risk of bacterial growth on the food. Bacteria are killed when

foods reach a safe internal temperature.

Don’t use recipes in which eggs remain raw or only partially

cooked. Eggs should be prepared immediately aft er breaking.

When possible, substitute pasteurized eggs for raw eggs in

cooked dishes.

When preparing food in the oven, 

set the oven to at least 325 °F. 

Cook food to the safe internal

temperature. Check temperature 

in several places with 

a food thermometer.

If a convection oven is used to 

prepare food, you may reduce 

oven temperature 25 °F. Refer to 

oven manufacturer’s instructions 

for additional information.
17

A microwave oven can be used to prepare food, but care must be

taken to make sure food reaches a safe temperature throughout.

Know the wattage of your microwave.

Stir or rotate food midway through the microwaving time to

eliminate cold spots, and for more even cooking. Cover food.

Partial cooking may be done in the microwave only if the

food is to finish cooking immediately, either on the range,

grill, or in a conventional oven.

Observe standing times given in recipes so cooking is

completed.

Use a food thermometer or the oven’s temperature probe to

be sure the food has reached a safe internal temperature. 

Check temperature in several places.

Check manufacturer’s instructions.

For information on cooking times for large quantities of food,

contact your health department. Check with your local library

or bookstore for books on quantity cooking. Check the Internet

for information on quantity cooking.
18

DANGER Zone

Bacteria multiply rapidly between 40 and 140 °F. To keep food

out of this “Danger Zone,” keep cold food cold and hot food hot.

Keep food cold in the refrigerator, in coolers, or on the serving

line on ice. Keep hot food in the oven, in heated chafing dishes,

or in preheated steam tables, warming trays and/or slow cookers.

Never leave perishable foods, such as meat, poultry, 

eggs and casseroles in the “Danger Zone” over 2 hours; 

1 hour in temperatures above 90 °F.
19

When You Chill Food

Place food in the refrigerator.

Don’t overfill the refrigerator. Cool air must circulate to keep

food safe.

Divide food and place in shallow containers. Slice roast beef

or ham and layer in containers in portions for serving.

Divide turkey into smaller portions or slices and refrigerate.

Remove stuffing from cavity before refrigeration.

Place soups or stews in shallow containers. To cool quickly,

place in ice water bath and stir.

Cover and label cooked foods. Include the preparation date on

the label.
20

When You Transport Food

Keep cold food cold. Place cold food in a cooler with a cold

source such as ice or frozen gel packs. Use plenty of ice or frozen

gel packs. Keep an appliance thermometer in the cooler. Cold

food should be held at 40 °F or below.

Hot food should be kept hot, at or above 140 °F.

Wrap well and place in an insulated container.
21

When You Reheat Food 

Heat cooked, commercially vacuum-sealed, ready-to-eat foods,

such as hams and roasts, to 140 °F.

Foods that have been cooked ahead and cooled should be

reheated to at least 165 °F.

Reheat leftovers thoroughly to at least 165 °F. Reheat sauces,

soups, and gravies to a boil.

On Stove Top—Place food in pan and heat thoroughly. The food

should reach at least 165 °F on a food thermometer.

In Oven—Place food in oven set no lower than 325 °F. The food

should reach at least 165 °F on a food thermometer.

In Microwave—Stir, cover, and rotate fully cooked food for even

heating. Allow standing time. Heat food until it reaches at least

165 °F throughout.
22

In Slow Cooker, Steam Tables or Chafing Dishes—

Not Recommended

Reheating leftovers in slow cookers, steam tables or chafing dishes

is not recommended because foods may stay in the “Danger

Zone,” between 40 °F and 140 °F, too long. Bacteria multiply rapidly

at these temperatures.

When You Keep Food Hot

Once food is cooked or reheated, it should be held hot, at or

above 140 °F. Food may be held in an oven or on a serving line in

heated chafing dishes, or on preheated steam tables, warming

trays, and/or slow cookers. Always keep hot food hot.

Hot holding for extended periods may reduce the quality 

of the food.
23

When You Keep Food Cold

Store food in a refrigerator at 40 °F or below. If there is not enough

room in the refrigerator, place food in coolers with ice, or frozen

gel packs. Always keep cold food cold.
24

When You Serve Food

Use clean containers and utensils to serve food.

Do not use a plate that previously held raw meat, poultry, or

seafood unless the plate has first been washed in hot, soapy water.

When a dish is empty or nearly empty, replace with a fresh

container of food, removing the previous container.

Keep It Cold

Place cold food in containers on ice. Hold cold foods at or

below 40 °F.

Food that will be portioned and served on the serving line

should be placed in a shallow container. Place this container

inside a deep pan filled partially with ice to keep food cold.
25

Food like chicken salad and desserts in individual serving dishes

can also be placed directly on ice, or in a shallow container set in

a deep pan filled with ice. Drain off water as ice melts and replace

ice frequently.

Keep It Hot 

Once food is thoroughly heated on stovetop, oven or in

microwave oven, keep food hot by using a heat source. Place

food in chafing dishes, preheated steam tables, warming trays,

and/or slow cookers.

Check the temperature frequently to be sure food stays at or

above 140 °F.
26

When You Finish Up

Discard all perishable foods, such as meat, poultry, eggs and

 casseroles, left at room temperature longer than 2 hours; 1

 hour in temperatures above 90 °F. Some exceptions to this

 rule are foods such as cookies, crackers, bread and whole fruit.

Immediately refrigerate or freeze remaining left overs in

 shallow containers. 

Th e information provided in this publication was developed

as a guide for consumers who are preparing food for large

groups. For additional information, and to ensure that all state

regulations or recommendations for food preparation and service

are followed, please contact your local or state health department.

Food service personnel should contact their local or state

health department for information on the rules and regulations

governing the preparation of food in retail or institutional

settings.
27

Cold Storage Chart*

Note: These short but safe time limits will help keep 

refrigerated foods from spoiling or becoming dangerous 

to eat. 

Because freezing keeps food safe indefinitely, 

recommended storage times are for quality only.

Refrigerator

(40 °F)

Freezer

(0 °F)

Eggs

Fresh, in shell 3 to 5 weeks Don’t freeze

Raw yolks, whites 2 to 4 days 1 year

Hardcooked 7 days Don’t freeze well

Liquid pasteurized 

eggs, egg substitutes,

opened 

unopened 

3 days

10 days

Don’t freeze well

1 year

Mayonnaise

Commercial, 

refrigerate after 

opening 2 months Doesn’t freeze well

Deli & Vacuum-Packed Products

Store-prepared

(or homemade) egg,

chicken, ham, tuna,

macaroni salads 3 to 5 days Don’t freeze well 

CONTINUED +

Product
28

Refrigerator

(40 °F)

Freezer

(0 °F)

Hot dogs and Luncheon Meats

Hot dogs

opened package 

unopened package 

1 week

2 weeks

1 to 2 months

1 to 2 months

Luncheon meats

opened package 

unopened package 

3 to 5 days

2 weeks

1 to 2 months

1 to 2 months

Bacon & Sausage

Bacon 7 days 1 month

Sausage, raw from

chicken, turkey,

pork, beef 1 to 2 days 1 to 2 months

Smoked breakfast

links, patties  7 days 1 to 2 months

Hard sausage— 

pepperoni  2 to 3 weeks 1 to 2 months

Summer sausage— labeled

“Keep Refrigerated”

opened

unopened

3 weeks

3 months

1 to 2 months

1 to 2 months

Product

Ham, Corned Beef

Corned beef 

in pouch with 

pickling juice 5 to 7 days

Drained, 

1 month
29

Refrigerator

(40 °F)

Freezer

(0 °F)

Ham, Corned Beef

Ham, canned–labeled

“Keep Refrigerated”

opened

unopened

3 to 5 days

6 to 9 months

1 to 2 months

Doesn’t freeze well

Ham, fully cooked

vacuum sealed at

plant, undated,

unopened 2 weeks 1 to 2 months 

Ham, fully cooked

vacuum sealed at

plant, dated, unopened

“use by” date

on package 1 to 2 months

Ham, fully cooked

whole 7 days 1 to 2 months

Ham, fully cooked

half 3 to 5 days 1 to 2 months

Ham, fully cooked

slices 3 to 5 days 1 to 2 months

Hamburger, Ground & Stew Meat

Hamburger & stew meat 1 to 2 days 3 to 4 months 

Ground turkey, veal,

pork, lamb &

mixtures of them 1 to 2 days 3 to 4 months 

CONTINUED +

Product

Fresh Beef, Veal, Lamb, Pork

Steaks 3 to 5 days 6 to 12 months
30

Refrigerator

(40 °F)

Freezer

(0 °F)

Fresh Beef, Veal, Lamb, Pork

Chops 3 to 5 days 4 to 6 months

Roasts 3 to 5 days 4 to 12 months

Variety meats—tongue,

liver, heart, kidneys,

chitterlings 1 to 2 days 3 to 4 months

Pre-stuffed, uncooked pork 

chops, lamb chops, or chicken 

breasts stuffed with dressing 1 day Don’t freeze well

Soups & Stews

Vegetable or

meat added 3 to 4 days 2 to 3 months

Meat Leftovers

Cooked meat and 

meat casseroles 3 to 4 days 2 to 3 months

Gravy and meat broth 3 to 4 days 2 to 3 months

Fresh Poultry

Chicken or turkey, whole 1 to 2 days 1 year

Chicken or turkey, pieces 1 to 2 days 9 months

Giblets 1 to 2 days 3 to 4 months

Cooked Poultry

Fried chicken 3 to 4 days 4 months

Cooked poultry casseroles 3 to 4 days 4 to 6 months

Pieces, plain 3 to 4 days 4 months

Pieces covered with broth, gravy 3 to 4 days 6 months

Chicken nuggets, patties 3 to 4 days 1 to 3 months

Product
31

Refrigerator

(40 °F)

Freezer

(0 °F)

Pizza 

Pizza   3 to 4 days 1 to 2 months 

Stuffing

Stuffing—cooked 3 to 4 days 1 month

Tofu

Tofu 7 days, opened 5 months

Soy or Rice Beverages

Soy or rice beverages 7 to 10 days Don’t freeze well

Pasta, Fresh

Pasta, fresh

“use by” date

unopened,

1 to 2 days

opened 2 months

Beverages, Fruit

Juices in cartons

fruit drinks, punch

3 weeks 

unopened; 

7 to 10 days 

opened 8 to 12 months

Dairy

Butter 1 to 3 months 6 to 9 months

Buttermilk 1 to 2 weeks 3 months

Cheese, Hard

(such as Cheddar, Swiss) 

6 months,

unopened

3 to 4 weeks,

opened 6 months

Cheese Soft

(such as Brie, Bel Paese) 1 week 6 months

CONTINUED +

Product
32

Nota: Los tiempos de almacenaje son desde la compra a no ser que 

se especifique otra cosa en la tabla. No es importante si una fecha 

expira después de que el alimento está congelado.

Refrigerator

(40 °F)

Freezer

(0 °F)

Cottage Cheese, Ricotta 1 week Doesn’t freeze well

Cream Cheese 2 weeks Doesn’t freeze well

Cream—Whipped, 

ultrapasteurized 1 month Doesn’t freeze well

Cream—Whipped,

Sweetened 1 day 1 to 2 months

Cream—Aerosol can,

real whipped cream 3 to 4 weeks Doesn’t freeze well

Cream—Aerosol can,

non dairy topping 3 months Doesn’t freeze well

Cream, Half and Half 3 to 4 days 4 months

Eggnog, commercial 3 to 5 days 6 months

Margarine 6 months 12 months

Milk 7 days 3 months

Sour cream 7 to 14 days Doesn’t freeze well 

Yogurt 7 to 14 days 1 to 2 months

Dough

Tube cans of rolls,

biscuits, pizza dough, etc. Use-by date Don’t freeze well

Ready-to-bake

pie crust Use-by date 2 months

Cookie dough

Use-by date

unopened

or opened 2 months

Product
33

Refrigerator

(40 °F)

Freezer

(0 °F)

Fish

Lean fish (cod, flounder,

haddock, halibut, sole, etc.) 1 to 2 days 6 to 8 months

Lean fish (Pollock, ocean

perch, rockfish, sea trout) 1 to 2 days 4 months

Fatty fish (bluefish, mackerel,

mullet, salmon, tuna, etc.) 1 to 2 days 2 to 3 months

Cooked fish 3 to 4 days 1 to 2 months

Smoked Fish

Herring 3 to 4 days 2 months

Salmon, whitefish—

Cold-smoked 5 to 8 days 2 months

Salmon, whitefish—

Hot-smoked 14 days or 

date on vacuum 

package

6 months 

in vacuum 

package

CONTINUED +

Product
34

Refrigerator

(40 °F)

Freezer

(0 °F)

Shellfish

Shrimp, scallops,

crayfish, squid 1 to 2 days 3 to 6 months

Shucked clams,

mussels and oysters 1 to 2 days 3 to 4 months

Crab meat—Fresh 1 to 2 days 4 months

Crab meat—Pasteurized

6 months

unopened

3 to 5 days

opened 4 months

Live clams, mussels,

crab and oysters 1 to 2 days 2 to 3 months

Live lobster 1 to 2 days 2 to 3 months

Lobster tails 1 to 2 days 6 months

Cooked shellfish 3 to 4 days 3 months

Note: Storage times are from date of purchase unless

specified on chart. It is not important if a date expires after

food is frozen.

Product
35

Shelf Stable Food Chart*

Shelf-Stable Foods

Unopened

in Pantry

In Refrigerator

after Opening

Canned Goods, Low Acid 

such as meat, poultry,

fish, gravy, stew, soups,

beans, carrots, corn,

pasta, peas, potatoes,

spinach 2 to 5 years 3 to 4 days

Canned Goods, High Acid

such as juices, fruit,

sauerkraut, tomato soup, 

and foods in vinegar-based

sauce 12 to 18 months 5 to 7 days

 

*Source 

Food Safety and Inspection Service.

The Food Keeper. A Consumers Guide to Food Quality 

and Safe Handling. The Food Marketing Institute. 
36

Related Publications Available

from the FSIS Web site:

Four Easy Lessons in Safe Food Handling 

with Check Your Steps: Food Safe Families

Kitchen Companion: Your Safe Food Handbook

“Is It Done Yet?” You Can’t Tell By Looking. 

Use a Food Thermometer to Be Sure.

ThermyTM says “It’s Safe to Bite When the Temperature is Right!”

Use a Food Thermometer

Let’s Talk Turkey

Slow Cooker Safety

Barbecue Food Safety

Microwave Ovens and Food Safety

Safe Handling of Take-Out Foods
37

Food Safety Information is

also Available on the Following

Web sites:

Food Safety and Inspection Service 

www.fsis.usda.gov

Government Food Safety Information 

www.foodsafety.gov

Food and Drug Administration 

www.cfsan.fda.gov

Centers for Disease Control and Prevention 

www.cdc.gov/foodsafety

Partnership for Food Safety Education (Fight BAC!®) 

www.fightbac.org

“Ask Karen,” FSIS’Web-based automated response system—

available 24/7 at AskKaren.gov

You may e-mail your request for multiple copies to

fsis.outreach@usda.gov. To use a professional printer to print

copies of the Guide, a CD-Rom is available.
For Additional Food Safety

Information, Contact:

USDA’s Meat and Poultry Hotline 1-888-MPHotline;

(1-888-674-6854). Also contact “Ask Karen,” FSIS’ virtual 

representative, at AskKaren.gov. (Available in English and Spanish)

County/State Cooperative Extension Service, or your

County/State Health Department. The telephone number

is listed in the Blue Pages of Government Listings in your

local phone directory.

Take Karen with you!

Start using Mobile Ask Karen now! 

Go to m.AskKaren.gov, or scan the QR code 

into your iPhone/iPad or Android-powered device.