Approximate safe times: fridge 0–4°C, freezer −18°C, dry pantry
| Food | Shelf life |
|---|---|
| Raw meat/poultry | 1–2 days fridge; 4–12 mo freezer |
| Raw fish | 1–2 days fridge; 2–6 mo freezer |
| Cooked meat/dishes | 3–4 days fridge; 2–3 mo freezer |
| Opened milk/kefir | 3–5 days fridge |
| Hard cheese (piece) | 2–4 weeks fridge in paper |
| Eggs | 3–5 weeks fridge |
| Greens/salad | 3–7 days in a container with paper |
| Root vegetables | Weeks–months in dark cool place |
| Dry grains/flour | 6–12 mo airtight in pantry |
| Opened canned food | 1–2 days in glass (not in the can!) |
| Bread | 3–7 days; freezer — months (better than fridge) |
| Mayonnaise salads | 1–2 days fridge |
The 2-hour rule: cooked food at room temperature — max 2 h (1 h in heat). Thaw in the fridge or under cold water — not on the counter. 'Smells fine' ≠ safe: many pathogens don't smell. In doubt — throw it out, it's cheaper than poisoning.