Keep It 1.3 Release Notes Archive Version 1.3.6 Requirements. MacOS Sierra 10.12 or later. When using the Add Tags popover, unused tags will no longer be shown. When clicking a file:// link to a folder in a note, rich text or plain text document, the folder will now be opened in the Finder, rather than selected. Sign in - Google Accounts.
Keep It 1 1 5 4
Follow the guidelines below for storing food in the refrigerator and freezer. The short time limits for home-refrigerated foods will help keep them from spoiling or becoming dangerous to eat. The guidelines for freezer storage are for quality only—frozen foods stored continuously at 0 °F or below can be kept indefinitely.
Keep It 1 1 5 2
Keep It 1 1 5 Hour
Keep It 1 1 5 Hour
Looking for a specific item? Check out FoodKeeper to find storage tips for over 650 food and beverages.
Losing weight is the first step. Once you've lost weight, you'll want to learn how to keep it off. 1 Reference for 5%: Blackburn G. Effect of degree of weight loss on health benefits. Obesity Research 3: 211S-216S. Reference for 10%: NIH, NHLBI Obesity Education Initiative. KISS, an acronym for keep it simple, stupid, is a design principle noted by the U.S. 1 2 The KISS principle states that most systems work best if they are kept simple rather than made complicated; therefore, simplicity should be a key goal in design, and unnecessary complexity should be avoided. Sign in - Google Accounts.
| Food | Type | Refrigerator (40 °F or below) | Freezer (0 °F or below) |
|---|---|---|---|
| Salad | Egg, chicken, ham, tuna, and macaroni salads | 3 to 4 days | Does not freeze well |
| Hot dogs | Opened package | 1 week | 1 to 2 months |
| Unopened package | 2 weeks | 1 to 2 months | |
| Luncheon meat | Opened package or deli sliced | 3 to 5 days | 1 to 2 months |
| Unopened package | 2 weeks | 1 to 2 months | |
| Bacon and sausage | Bacon | 1 week | 1 month |
| Sausage, raw, from chicken, turkey, pork, or beef | 1 to 2 days | 1 to 2 months | |
| Sausage, fully cooked, from chicken, turkey, pork, or beef | 1 week | 1 to 2 months | |
| Sausage, purchased frozen | After cooking, 3-4 days | 1-2 months from date of purchase | |
| Hamburger, ground meats and ground poultry | Hamburger, ground beef, turkey, chicken, other poultry, veal, pork, lamb, and mixtures of them | 1 to 2 days | 3 to 4 months |
| Fresh beef, veal, lamb, and pork | Steaks | 3 to 5 days | 4 to 12 months |
| Chops | 3 to 5 days | 4 to 12 months | |
| Roasts | 3 to 5 days | 4 to 12 months | |
| Ham | Fresh, uncured, uncooked | 3 to 5 days | 6 months |
| Fresh, uncured, cooked | 3 to 4 days | 3 to 4 months | |
| Cured, cook-before-eating, uncooked | 5 to 7 days or 'use by' date | 3 to 4 months | |
| Fully-cooked, vacuum-sealed at plant, unopened | 2 weeks or 'use by' date | 1 to 2 months | |
| Cooked, store-wrapped, whole | 1 week | 1 to 2 months | |
| Cooked, store-wrapped, slices, half, or spiral cut | 3 to 5 days | 1 to 2 months | |
| Country ham, cooked | 1 week | 1 month | |
| Canned, labeled 'Keep Refrigerated,' unopened | 6 to 9 months | Do not freeze | |
Canned, shelf-stable, opened Alfred 4 0 3 x 3. Note: An unopened, shelf-stable, canned ham can be stored at room temperature for 2 years. | 3 to 4 days | 1 to 2 months | |
| Prosciutto, Parma or Serrano ham, dry Italian or Spanish type, cut | 2 to 3 months | 1 month | |
| Fresh poultry | Chicken or turkey, whole | 1 to 2 days | 1 year |
| Chicken or turkey, pieces | 1 to 2 days | 9 months | |
| Fin Fish | Fatty Fish (bluefish, catfish, mackerel, mullet, salmon, tuna, etc.) | 1 - 3 Days | 2 - 3 Months |
| Lean Fish (cod, flounder, haddock, halibut, sole, etc.) | 6 - 8 Months | ||
| Lean Fish (pollock, ocean perch, rockfish, sea trout.) | 4 - 8 Months | ||
| Shellfish | Fresh Crab Meat | 2 - 4 Days | 2 - 4 Months |
| Fresh Lobster | 2 - 4 Days | 2 - 4 Months | |
| Live Crab, Lobster | 1 day . | Not recommended | |
| Live Clams, Mussels, Oysters, and Scallops | 5 - 10 Days | Not recommended | |
| Shrimp, Crayfish | 3 - 5 Days | 6 - 18 Months | |
| Shucked Clams, Mussels, Oysters, and Scallops | 3 - 10 Days | 3 - 4 Months | |
| Squid | 1 - 3 Days | 6 - 18 Months | |
| Eggs | Raw eggs in shell | 3 to 5 weeks | Do not freeze in shell. Beat yolks and whites together, then freeze. |
| Raw egg whites and yolks Note: Yolks do not freeze well | 2 to 4 days | 12 months | |
| Raw egg accidentally frozen in shell Note: Toss any frozen eggs with a broken shell | Use immediately after thawing | Keep frozen, then refrigerate to thaw | |
| Hard-cooked eggs | 1 week | Do not freeze | |
| Egg substitutes, liquid, unopened | 1 week | Do not freeze | |
| Egg substitutes, liquid, opened | 3 days | Do not freeze | |
| Egg substitutes, frozen, unopened | After thawing, 1 week or refer to 'use by' date | 12 months | |
| Egg substitutes, frozen, opened | After thawing, 3 to 4 days or refer to 'use by' date | Do not freeze | |
| Casseroles with eggs | After baking, 3 to 4 days | After baking, 2 to 3 months | |
| Eggnog, commercial | 3 to 5 days | 6 months | |
| Eggnog, homemade | 2 to 4 days | Do not freeze | |
| Pies: Pumpkin or pecan | After baking, 3 to 4 days | After baking, 1 to 2 months | |
| Pies: Custard and chiffon | After baking, 3 to 4 days | Do not freeze | |
| Quiche with filling | After baking, 3 to 5 days | After baking, 2 to 3 months | |
| Soups and stews | Vegetable or meat added | 3 to 4 days | 2 to 3 months |
| Leftovers | Cooked meat or poultry | 3 to 4 days | 2 to 6 months |
| Chicken nuggets or patties | 3 to 4 days | 1 to 3 months | |
| Pizza | 3 to 4 days | 1 to 2 months |
