Follow these food safety guidelines from the USDA, the FDA, and the United Fresh Fruit
and Vegetable Association to keep most known pathogens away (though not, for example, the agent that causes Mad Cow Disease).
Purchase foods before "sell-by" or expiration dates.
Follow the handling recommendations on product.
Keep meat and poultry in its package until just before using.
If freezing meat and poultry in its original package longer than 2
months, over-wrap these packages with airtight heavy-duty foil, plastic wrap,
or freezer paper, or place the package inside a plastic bag.
Because freezing (0° F) keeps food safe indefinitely, recommended storage
times are for quality only.
Fresh, in shell
Raw yolks, whites
2 to 4 days
Liquid pasteurized eggs
or egg substitutes:
Refrigerate 2 months after opening
TV dinners, frozen casseroles
Keep frozen until ready to heat
3 to 4 months
Deli and Vacuum-Packed Products
Store prepared (or homemade) egg, chicken, tuna, ham, macaroni salads
3 to 5 days
Don't freeze well
Pre-stuffed pork or lamb chops, chicken breasts stuffed w/dressing