Is it safe to eat?

The definitive guide to shelf-life. Instantly check storage times and spoilage signs sourced directly from FDA standards.

What Makes ShelfLifeGuide Different

While FDA and USDA websites provide authoritative food safety information, they're not designed for quick, everyday questions like "How long does this last?" or "Is this still safe to eat?" ShelfLifeGuide solves this by transforming complex government guidelines into instant, searchable answers you can access in seconds—not after navigating multiple PDFs and web pages.

Our unique data normalization approach takes scattered information from FDA, USDA, and FoodSafety.gov and structures it into a consistent, easy-to-understand format. Instead of reading through lengthy documents, you get immediate answers about pantry storage, refrigerator storage, and freezer storage—all in one place, with clear duration estimates, spoilage signs, and handling tips.

What you can't do on government sites: search instantly for any food item, get personalized storage guidance based on your specific query, or access a growing database that learns from real-world usage. Our intelligent system handles typos, understands variations (like "chicken" vs "cooked chicken"), and provides instant results for cached items—making food safety information as accessible as a Google search.

Each food item gets its own dedicated page with comprehensive storage information, optimized for both search engines and your needs. Our data model tracks search patterns, normalizes food names consistently, and ensures you always find the most relevant information—whether you're searching for "milk," "whole milk," or "2% milk." This level of intelligent organization simply doesn't exist on official government sites.

Important: Always use your best judgment when evaluating food safety. When in doubt, throw it out. Our guidelines are based on general recommendations and may not account for individual circumstances, contamination, or improper handling. If food shows any signs of spoilage or you're uncertain about its safety, err on the side of caution and discard it.

Common Storage Questions

How long does cooked chicken last in the fridge?

Cooked chicken typically lasts 3-4 days in the refrigerator when stored at 40°F or below. Store it in an airtight container and consume or freeze within this timeframe. Always check for signs of spoilage such as off odors, slimy texture, or discoloration before consuming.

How do I know if milk has spoiled?

Spoiled milk typically has a sour or off smell, curdled appearance, or lumpy texture. Fresh milk should have a clean, slightly sweet smell. If milk has been left out at room temperature for more than 2 hours, it should be discarded. Always check the expiration date and store milk at 40°F or below.

What foods are unsafe to store at room temperature?

Perishable foods that require refrigeration include dairy products, cooked meats, cut fruits and vegetables, leftovers, and prepared foods. The "danger zone" for bacterial growth is between 40°F and 140°F. Foods left in this temperature range for more than 2 hours (or 1 hour if above 90°F) should be discarded to prevent foodborne illness.

How does freezing affect shelf life?

Freezing at 0°F or below significantly extends shelf life by halting bacterial growth. Most foods can be safely frozen for months, though quality may degrade over time. Properly wrapped foods prevent freezer burn. While frozen foods remain safe indefinitely, they're best consumed within recommended timeframes for optimal quality and taste.

Can I refreeze food that has been thawed?

You can safely refreeze food that has been thawed in the refrigerator, as long as it hasn't been above 40°F for more than 2 hours. However, if food was thawed at room temperature or in warm water, it should be cooked before refreezing. Quality may decrease with each freeze-thaw cycle, so it's best to thaw only what you need.

What is the safe storage temperature for refrigerators?

Refrigerators should maintain a temperature of 40°F or below to slow bacterial growth. The freezer should be at 0°F or below. Use a refrigerator thermometer to verify temperatures regularly. Keep the refrigerator door closed as much as possible and avoid overpacking, which can restrict air circulation and cause uneven cooling.

How long can leftovers be safely stored?

Most leftovers can be safely stored in the refrigerator for 3-4 days when stored at 40°F or below in airtight containers. Reheat leftovers to an internal temperature of 165°F before consuming. If you won't eat leftovers within 3-4 days, freeze them for longer storage. Label containers with dates to track storage time.

What are the signs that food has gone bad?

Common signs of spoilage include off or sour odors, slimy or sticky texture, visible mold, discoloration, unusual taste, or bulging packaging (for canned goods). When food shows any of these signs, discard it immediately. Trust your senses—if something looks, smells, or tastes off, it's better to be safe than sorry.

How to Store Food Safely

Proper food storage is essential for preventing foodborne illness and maintaining food quality. The key principle is maintaining safe storage temperatures to slow bacterial growth. The bacteria growth zone—also known as the "danger zone"—is between 40°F and 140°F, where harmful bacteria multiply rapidly.

Refrigerator storage should maintain a temperature of 40°F or below. This temperature slows bacterial growth significantly but doesn't stop it entirely. Most perishable foods, including dairy products, cooked meats, cut fruits and vegetables, and leftovers, should be stored in the refrigerator. Use airtight containers to prevent cross-contamination and preserve freshness.

Freezer storage at 0°F or below halts bacterial growth completely, making it the safest long-term storage method. While frozen foods remain safe indefinitely, quality may degrade over time. Proper wrapping prevents freezer burn and maintains food quality. Most foods can be safely frozen for months, with optimal quality maintained within recommended timeframes.

Pantry storage is suitable for shelf-stable items like canned goods, dry grains, and unopened packaged foods. However, many foods that people assume are shelf-stable actually require refrigeration after opening. Always check labels and follow storage instructions. When in doubt, refrigerate perishable items to ensure safety.

Food safety basics include: storing raw meats separately from ready-to-eat foods, using the "first in, first out" principle to rotate stock, labeling containers with dates, and never leaving perishable foods at room temperature for more than 2 hours (1 hour if above 90°F). These practices, combined with proper temperature control, form the foundation of safe food storage.