Food Storage: What Lasts, What Doesn't

Storage times below are general guidance for a home kitchen at normal fridge temperature (below 5°C). When in doubt, throw it out — food poisoning is not worth the saved rand.

Fridge (below 5°C)

• Raw poultry and mince — 1-2 days
• Raw beef, lamb, pork cuts — 3-5 days
• Cooked meat and leftovers — 3-4 days
• Cooked rice — 1 day (rice carries a specific spoilage risk; cool fast)
• Opened dairy — use by the date on the pack
• Eggs — weeks, but test in water: floats = old

Freezer (-18°C)

• Raw meat — 3-12 months depending on cut and packaging
• Cooked meals — 2-3 months for best quality
• Bread — up to 3 months
• Freezer burn is safe but dry and bland — wrap well to prevent it

Pantry (cool, dry, dark)

• Dried grains, pasta, rice — 1-2 years if sealed
• Canned goods — years, but discard if the can bulges or hisses
• Spices — 6-12 months for full flavour, then fade
• Oils — months after opening; rancid oil smells waxy or bitter

Signs of spoilage — throw it out

• Off smell, slime, or colour change
• Mould beyond a hard surface (soft foods: discard entirely)
• Bulging or leaking packaging

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