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What is the shelf life of the foods you eat?

Leftovers in tupperware

When cooking at home, it can sometimes be tricky to know how long foods will stay edible once prepared. It is indeed super practical to prepare meals in advance, but first we have to make sure they will still be good when we eat them!

First, some hygiene rules are to be followed when preparing foods:

-Wash your hands thoroughly before and after;
-Refrigerate leftovers in shallow containers so that they cool down faster;
-Avoid keeping leftovers more than 2 hours in a zone where the temperature is between 4 °C and 60 °C, which favours the spreading of bacteria.

The table below will shed light on the shelf life of various foods (do not hesitate to indicate the date at which the foods are prepared on the container in which they are preserved):

Foods

Refrigerator

(≤ 4 °C)

Freezer

(≤ -18 °C)

Meat and alternatives

 

 

 

Ground or cubed meat

 

1 to 2 days

3 to 4 months

Beef, veal, and fresh lamb

 

3 to 5 days

9 months

Fresh pork

 

3 to 5 days

6 months

Cooked meat

 

3 to 4 days

2 to 3 months

Fresh poultry

 

1 to 2 days

9 months

Cooked poultry

 

2 to 4 days

4 to 6 months

White fish

 

1 to 2 day

6 months

Fatty fish (salmon, trout, mackerel…)

 

1 to 2 days

2 to 3 months

Cooked fish

 

3 to 4 days

4 to 6 months

Crustacean, and raw shellfish

 

2 days

3 months

Crustacean, and cooked shellfish

 

3 to 4 days

3 months

Fresh eggs

 

3 to 5 weeks

Sausages and deli meats

 

2 weeks

1 to 2 months

Bacon

 

7 days

1 months

Cooked ham

 

7 days

1 to 2 months

 

 

 

 

Prepared foods

 

 

 

Soups and stews

 

3 to 4 days

2 to 3 months

Sauces and broths

 

1 to 2 days

2 to3 months

Pizza

 

1 to 2 days

1 to 2 months

Main course

 

3 to 4 days

3 to 6 months

Jams

 

3 weeks

1 year

 

 

 

 

Milk and alternatives

 

 

 

Butter

 

1 to 2 months

3 months

Firm cheese

 

3 to 4 weeks

6 months

Soft cheese

 

1 week

3 months

Cottage, Ricotta

 

1 week

Avoid

Inspired from the Thermoguide developed by the Department of Agriculture, Fisheries and Food (MAPAQ).

Bon appétit!

By Marilyne Petitclerc

Author
Marilyne Petitclerc

Holder of a degree in nutrition from Université Laval, Marilyne has worked as a nutritionist for Nautilus Plus since 2010. Passionate about healthy eating and sports nutrition, she also gives lectures and hosts cooking workshops. With her clients, Marilyne makes extensive use of the instinct diet approach and the Mediterranean diet model. Furthermore, she has attended classes on live nutrition at the Hippocrates Health Institute. Maryline ran the Quebec City Marathon des Deux Rives - Half Marathon in 2010 and 2012. She also took part in the Staircase Challenge, another event held in Quebec City in June 2012. Marilyne also plays in an Ultimate Frisbee league and trains regularly at the Nautilus Plus branch where she is employed.


What is the shelf life of the foods you eat?is a post from I'm taking charge. I'm taking charge is a blog that aims to help people in their journey to fitness through articles on training, nutrition, motivation, exercise and healthy recipes.
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