Most food doesn't go off dramatically. It slowly turns — a bit off-smelling milk, slightly slimy chicken, a jar of sauce that's grown a fuzzy hat. By the time you notice, it's already too late. Knowing the real fridge life of each product helps you use things before they turn, and stop throwing money in the bin.
Here's how long common foods actually last in the fridge, plus the checks to do when you're not sure.
The general rule
A fridge only works properly at 4°C or below. Above 5°C, bacteria multiply fast. Above 7°C — which is where many home fridges silently sit — most times below get roughly halved.
The other rule is FIFO: First In, First Out. Put new groceries at the back, older ones at the front. This one habit stops more waste than any expiry app.
🌡️ Check your fridge temperature
A cheap fridge thermometer (€5–€10) tells you the truth. The dial number on your fridge is not the temperature — it's a setting. If your fridge sits at 6–7°C, expect food to spoil noticeably faster than the times below.
Dairy
Dairy is the trickiest category because the fridge-life gap between sealed and opened is huge. Once you break the seal on milk, it starts counting fresh.
| Product | Fridge life | Notes |
|---|---|---|
| Milk (opened) | 3–5 days | Sniff before use; back of fridge, not door |
| Milk (UHT, opened) | 7–10 days | Unopened UHT keeps months at room temp |
| Butter | 3–4 weeks | Longer if salted; keep wrapped |
| Yogurt (opened) | 7–10 days | Discard if watery layer smells sour |
| Cream (opened) | 5–7 days | Whip only what you'll use |
| Hard cheese | 3–4 weeks | Cut off small mould spots; the rest is fine |
| Soft cheese (brie, camembert) | 1 week after opening | Never eat mouldy soft cheese |
| Cottage cheese / quark | 5–7 days | Discard at the first sour smell |
| Eggs | 3–5 weeks from packing date | Store in the box, not the door |
Meat & fish
This is the "use by" zone. Fresh raw meat and fish are the products most likely to make you sick if you leave them too long. When in doubt, cook it or freeze it — don't wait another day.
| Product | Fridge life | Notes |
|---|---|---|
| Raw chicken / turkey | 1–2 days | Slimy or grey = throw out |
| Raw beef / pork (whole cuts) | 3–5 days | Store in the coldest part |
| Minced meat | 1–2 days | Higher surface area, spoils fastest |
| Sausages (fresh) | 1–2 days | Freeze if not cooking within a day |
| Bacon (opened) | 7 days | Slime or sour smell = discard |
| Deli meats / sliced ham | 3–5 days | Keep in original packaging |
| Fresh fish / salmon | 1–2 days | Fishy smell should be mild, not sharp |
| Shellfish (raw) | 1 day | Cook the same day |
Vegetables & fruit
Not everything belongs in the fridge (tomatoes, bananas and potatoes prefer the counter), but for what does, here's the reality:
| Product | Fridge life | Notes |
|---|---|---|
| Lettuce / leafy greens | 5–7 days | Wrap in paper towel to absorb moisture |
| Spinach (bagged) | 3–5 days | One slimy leaf spoils the rest |
| Carrots | 3–4 weeks | Remove tops; they draw moisture |
| Broccoli / cauliflower | 7–10 days | Yellowing florets = past prime |
| Peppers | 1–2 weeks | Soft spots spread fast |
| Cucumber | 5–7 days | Wrap in cling film; hates humidity |
| Berries | 3–5 days | Don't wash until you eat them |
| Apples | 4–6 weeks | Bottom drawer, away from other fruit |
| Grapes | 1–2 weeks | Keep on the stem |
| Mushrooms | 5–7 days | Paper bag, never plastic |
Stop guessing — track it in FreshGarant
Add products with a barcode scan or photo, and FreshGarant remembers exactly when each one expires. Get a friendly notification 2 days before, sorted by what to eat first.
Download freeLeftovers & cooked food
Cool leftovers to room temperature within an hour, then refrigerate. Don't leave the pan on the hob overnight — that's the number-one cause of food poisoning at home.
| Product | Fridge life | Notes |
|---|---|---|
| Cooked chicken / turkey | 3–4 days | Reheat until steaming hot |
| Cooked beef / pork | 3–4 days | Sealed container |
| Cooked fish | 2–3 days | Loses quality fast after day 2 |
| Cooked rice | 1–2 days | Cool fast; risk of Bacillus cereus |
| Cooked pasta | 3–5 days | Add a splash of water when reheating |
| Soup / stew | 3–4 days | Freeze portions on day 2 if not used |
| Pizza | 3–4 days | Reheat in a pan, not the microwave |
Opened jars & sauces
The "once opened, keep refrigerated" label is usually vague. Here's what most jars actually keep:
| Product | Fridge life | Notes |
|---|---|---|
| Ketchup | 6 months | Still safe longer, taste dulls |
| Mayonnaise | 2 months | Never leave out at room temp |
| Mustard | 1 year | Very stable — vinegar preserves it |
| Pasta sauce | 5–7 days | Fresh; jarred can go a bit longer |
| Pesto | 5–7 days | Cover surface with olive oil |
| Jam | 6 months | Use a clean spoon each time |
| Pickles (opened) | 1–3 months | Keep vegetables submerged |
| Soy sauce | 6 months+ | Fridge keeps flavour brighter |
Bread & bakery
Counter-intuitively, bread dries out in the fridge — the cold accelerates starch retrogradation. Keep it in a bread bin, or slice it and freeze it. What actually benefits from the fridge is the bakery stuff with cream or custard.
| Product | Fridge life | Notes |
|---|---|---|
| Bread | Don't — freeze it | Fridge speeds up staling |
| Cakes with cream | 3–4 days | Sealed container |
| Custard tarts / pies | 2–3 days | Best day 1 |
| Cookies | 2 weeks | Airtight; fridge only if humid climate |
When in doubt: 3 checks
Dates on packaging are estimates, not laws. Your senses are usually a better guide — especially on "best before" products.
- Look. Any mould, discoloration, slime, or bulging lid = throw out, no debate.
- Smell. Sour, ammonia, or "off" notes on protein or dairy? Bin it. Trust the nose.
- Texture. Meat that feels sticky or slippery, veggies that go soft where they should be firm — done.
🚫 The one exception: use-by dates on raw protein
For fresh raw meat, fish, and pre-packed sandwiches, respect the use-by date. These carry pathogens you can't smell or see (listeria, salmonella). If it's past use-by, cook it that same evening or freeze it — don't push another day.
Extending shelf life
Beyond the fridge itself, small habits stretch how long everything lasts:
- Wrap properly. Air is the enemy. Cling film, beeswax wraps, or airtight containers add days.
- Freeze what you won't use. Meat, bread, herbs, hard cheese, even milk — most things freeze fine for 1–3 months.
- Portion before storing. Splitting a big batch of stew into single portions means you only reheat what you'll eat.
- Keep a running inventory. Knowing what's in the fridge stops you cooking around forgotten items.
The last one is where a tracker earns its keep. FreshGarant lets you scan barcodes or photograph groceries, sets realistic expiry dates automatically, and shows you what to eat first. It quietly replaces the mental note you were supposed to make.