Look up USDA shelf life for any food item — see how many days remain, signs of spoilage, and storage tips.
—
select an item and date
—
Use-By Date
—
Freeze-By Date
—
Shelf Life Left
—
Signs of Spoilage
Storage Tip
USDA Shelf Life Reference
Browse storage durations for all food categories. Values are based on USDA Food Safety guidelines for properly stored food.
Meal Prep Tracker
Track multiple items at once. Items are sorted by expiration date so you know what to use first.
How to Use This Calculator
Select your food category and the specific item from the dropdown.
Choose where you are storing it — Pantry, Refrigerator, or Freezer. Options that are not recommended for that item are grayed out.
Enter the purchase or open date. For leftovers, use the date you cooked them.
The calculator shows days remaining, the use-by date, signs of spoilage to watch for, and a storage tip.
Use the Meal Prep Planner tab to track multiple items at once, sorted by expiration.
How Shelf Life Is Calculated
Shelf life values are sourced from USDA FoodKeeper guidelines. For each food item, the minimum recommended storage time is used to determine the use-by date — this is the more conservative (safer) end of the range:
Use-By Date
Open Date + Min Days
Conservative — uses the lower end of the USDA range
Days Remaining
Use-By Date − Today
Negative means past the use-by date
Status
< 25% left → Use Today
25–50% → Use Soon · >50% → Fresh
Food Date Label Glossary
Use By
The last date for peak quality recommended by the manufacturer. Most tied to food safety — follow strictly for meat and dairy.
Best By / Best If Used By
Quality date, not safety. Food is often safe after this date — it may just taste or look different. Common on dry goods and packaged foods.
Sell By
Instructions for the store — tells retailers how long to display the product. Food can be safely consumed after the sell-by date if stored properly.
Freeze By
The date by which you should freeze the item for best quality. Not a safety date — freezing before this date gives optimal texture after thawing.
Danger Zone
40°F–140°F (4°C–60°C). Bacteria multiply rapidly in this range. Never leave perishable food in the danger zone for more than 2 hours (1 hour above 90°F).
Freezer Burn
Dehydration and oxidation of the food surface from exposure to air. Not a safety issue — freezer-burned food is safe to eat but has degraded taste and texture.
Frequently Asked Questions
How long does cooked chicken last in the fridge?
Cooked chicken lasts 3–4 days in the refrigerator when stored in an airtight container. Raw chicken only lasts 1–2 days. For longer storage, freeze cooked chicken for up to 4 months. Always reheat to an internal temperature of 165°F before eating.
Can you eat food after the expiration date?
It depends on the food and label type. "Best by" and "sell by" dates are about quality, not safety — many foods are safe to eat shortly after. "Use by" dates are stricter and are most tied to safety, especially for meat and dairy. Always check for signs of spoilage regardless of the date.
What temperature should my refrigerator be?
USDA recommends 40°F (4°C) or below for the refrigerator, and 0°F (-18°C) for the freezer. The bacterial danger zone is 40°F–140°F. Perishable food left in this range for more than 2 hours (or 1 hour above 90°F) should be discarded.
How can you tell if food has gone bad?
Common signs include: unusual or sour smell, visible mold, slimy or sticky texture, discoloration beyond normal, and off or rancid taste. For canned goods, watch for bulging lids, spurting liquid when opened, or off odors. When in doubt, throw it out — the risk of foodborne illness is not worth it.
How long do leftovers last in the fridge?
Most cooked leftovers — soups, pasta, rice, casseroles, pizza — last 3–4 days in the refrigerator. Cool them within 2 hours of cooking, store in airtight containers, and reheat to 165°F. For longer storage, most leftovers can be frozen for 1–3 months.