Storage Times
Storing food properly is an important part of protecting yourself and your family from food poisoning. Food poisoning is caused by eating foods that are contaminated.
Fresh:
| Cut | (4°C/40°F) Refrigerator | (-18°C/0°F) Freezer |
|---|---|---|
| Roasts, Steaks, Chops | 2 - 4 days | 8 - 10 months |
| Ground Pork | 1 - 2 days | 1 - 3 months |
| Leftover cooked pork* | 2 - 3 days | 2 - 3 months |
| Variety meat | 1 - 2 days | 3 - 4 months |
Note: Some newer types of fresh meat packaging allow for longer storage times in the refrigerator and bear a “Best Before” date. Once these vacuum packages are opened, the meat should be used promptly (ground pork within 1 day, other cuts within 2 - 3 days).
Processed:
| Type | (4°C/40°F) Refrigerator | (-18°C/0°F) Freezer |
|---|---|---|
| Smoked Sausage | 3 - 7 days | 1 - 2 months |
| Ham** | 3 - 4 days | Not recommended |
| Bacon** | 7 days | 1 month |
| Cold Cuts** | 3 - 5 days | Not recommended |
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*Cool to room temperature, uncovered. Then cover tightly and refrigerate or place in freezer within two hours after cooking.
**If vacuum packed, check manufacturer’s “Best Before” date.