Storage Times for the Refrigerator and Freezer

https://www.foodsafety.gov/keep/charts/storagetimes.html

Storage Times for the Refrigerator and Freezer
These short but safe time limits for home-refrigerated foods will keep them from spoiling or becoming dangerous to eat. The guidelines for freezer storage are for quality only. Frozen foods remain safe indefinitely.

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By Types of Foods
Some foods are more frequently associated with food poisoning or foodborne illness. With these foods, it is especially important to:

CLEAN: Wash hands and food preparation surfaces often. And wash fresh fruits and vegetables carefully.
SEPARATE: Don't cross-contaminate! When handling raw meat, poultry, seafood and eggs, keep these foods and their juices away from ready-to-eat foods.
COOK: Cook to proper temperature. See the Minimum Cooking Temperatures chart for details on cooking meats, poultry, eggs, leftovers, and casseroles.
CHILL: At room temperature, bacteria in food can double every 20 minutes. The more bacteria there are, the greater the chance you could become sick. So, refrigerate foods quickly because cold temperatures keep most harmful bacteria from multiplying.
Get the latest tips and techniques to keep these foods safe and prevent food poisoning.

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Eggs and Egg Products


Eggs are one of nature's most nutritious and economical foods. But, you must take special care with handling and preparing fresh eggs and egg products to avoid food poisoning.

Egg Basics
Thorough cooking is an important step in making sure eggs are safe.

Scrambled eggs: Cook until firm, not runny.
Fried, poached, boiled, or baked: Cook until both the white and the yolk are firm.
Egg mixtures, such as casseroles: Cook until the center of the mixture reaches 160 °F when measured with a food thermometer.
Egg Recipes: Playing It Safe
Homemade ice cream and eggnog are safe if you do one of the following:
Use a cooked egg-milk mixture. Heat it gently and use a food thermometer to ensure that it reaches 160 °F.
Use pasteurized eggs or egg products.
Dry meringue shells, divinity candy, and 7-minute frosting are safe — these are made by combining hot sugar syrup with beaten egg whites. However, avoid icing recipes using uncooked eggs or egg whites.
Meringue-topped pies should be safe if baked at 350 °F for about 15 minutes. But avoid chiffon pies and fruit whips made with raw, beaten egg whites — instead, substitute pasteurized dried egg whites, whipped cream, or a whipped topping.
Adapting Recipes: If your recipe calls for uncooked eggs, make it safe by doing one of the following:
Heating the eggs in one of the recipe’s other liquid ingredients over low heat, stirring constantly, until the mixture reaches 160 °F. Then, combine it with the other ingredients and complete the recipe. Or use pasteurized eggs or egg products.
Using pasteurized eggs or egg products.
Note: Egg products, such as liquid or frozen egg substitute, are pasteurized, so it’s safe to use them in recipes that will be not be cooked. However, it’s best to use egg products in a recipe that will be cooked, especially if you are serving pregnant women, babies, young children, older adults, and people with weakened immune systems.