Have you ever made chicken in the oven, put it in the fridge, and wondered at what point is it no longer safe to eat? Do you do the sniff test? Or how about veggies that you made last week. Do you think they are good to eat until you see a bit of fur growing?
Well, you are not alone.
I have done the sniff test and have checked to see if my stir fry is now a science experiment.
Years ago, I came across an amazing document that was called the Ontario Food Handlers Storage Guide. Check out the below information to know when your leftovers are compost ready or if you can still use them for lunch.
Cupboard-Room Temp Items
Bread crumbs-3 months
Crackers-6 months
Cereal-8 months
Flour, baking powder/soda, instant coffee, cake mixes, tea bags and canned food-1 year
Dried pasta, sugar and rice-several years
Potatoes and tomatoes-1 week
Onions-6 weeks
Potatoes in a cool space-6 months
Freezer Storage
Butter, fruits and veggies-1 year
Ice Cream-1 month
Fish-6 months
Shellfish-2-4 months
Uncooked beef-10-12 months
Uncooked chicken-6 months
Uncooked Ground meat-2-3 months
Uncooked Pork-8-12 months
Cooked meat-1-3 months
Fridge Storage
Butter-8 weeks
Eggs-3 weeks
Fish-uncooked 3-4 days, cooked 1-2 days
Apples-2 months
Blueberries, Peaches, Pears, brussel sprouts, cucumber, green onions, peppers-1 week
Grapes, plums, asparagus, beans-5 days
Broccoli-3 days
Uncooked steak, chicken-2-3 days
Uncooked ground meat-1-2 days
Cooked meat-3-4 days
Soups-2-3 days