Shelf Life

of Food Bank Products

Updated: May 2018

Introduction
Greater Pittsburgh Community Food Bank (the Food Bank) often distributes food items after the
date on the package. This food is still safe to eat. Food manufacturers use different date codes to
ensure that consumers receive their product at peak quality. Once a product is past code date,
many manufacturers donate it to food banks. Food Bank staff monitors this food to ensure that the
quality remains good. This guide provides a reference for the “shelf life” of this product, or how
long these foods are good past code date.

How to use this guide:

The first section of the guide provides a brief introduction on how manufacturers use dates to code
their food for purchase. Then, the guide offers a series of charts that provide guidance on how long
different foods can be safely consumed past the date stamped on the packaging.

The foods listed in this guide are organized according to the following categories:

• Explanation of Package Code Dates: Few products have a set expiration date. Find out what
the dates on your packages really mean.
• Examining Cans and Boxes for Safety: When is a package too damaged to be safe?
• Shelf-Stable Foods: Anything that can be stored at room temperature before opening. This
category includes baby foods, condiments, canned goods and dry goods.
• Shelf-Stable Beverages: Juices, soda, water and other drinks designed to be stored at room
temperature until opening. Not to be confused with beverages that must be kept
refrigerated.
• Foods Purchased Refrigerated: This category includes beverages that must be kept cold.
Many of these items can be frozen after purchase to increase their storage time. This guide
indicates how long an item can be expected to keep in the refrigerator or freezer.
• Foods Purchased Frozen: Foods that would be found in the freezer section of a grocery
store. These foods should be stored frozen until they are to be used and should be pulled
only as needed for immediate distribution.
• Fresh Meats: This includes meats distributed frozen through the food bank. These meats
were frozen on or before the sell-by date marked on each package. Meats will keep
indefinitely when stored at freezer temperatures. They should be pulled from the freezer only
as needed for immediate distribution.
• Prepared Foods: Prepared dips, side dishes, salads, etc. These items are sometimes available
from the Shop-Thru cooler at the Food Bank, or may be available through other donation
streams. These items are generally perishable, and you should pay close attention to how
long the best by date can be extended safely.
• Fresh Produce: There are too many factors with fresh produce to provide a reliable timeline
for how long certain items will be good. However, we have provided some tips for how to
store certain items for longest life and best flavor.

This guide offers a fairly thorough list of foods that may be distributed by the Food Bank. It is not,
however, exhaustive, and some items that you receive may not be covered by the guidance
included. Should any questions arise about items not included in this guide, call our nutritionist at
(412) 460-3663 ext. 402, or email nutrition@pittsburghfoodbank.org with your question. We will
determine a safe extension for the product in question as quickly as possible and add it to future
revisions of the shelf life guide.
What do the dates on food packages and medicines mean?
The only foods that are required by federal law to have expiration dates are baby food, infant
formula and over-the-counter medications. No medicines should be distributed after the expiration
date. The Food Bank does not distribute most baby food past its expiration date. However, some
products designed for babies such as juice and cookies or biscuits can be distributed past their
date and are safe to eat.

Many canned and boxed products are safe to eat long after the date on the container and the shelf
life of refrigerated and frozen foods can be extended if they are handled properly. Once a
perishable item is frozen, it doesn’t matter if the date expires — foods kept frozen continuously are
safe indefinitely, though the quality slowly deteriorates over time. Here are some code dates you
may see on food packages:

Expiration Date (Examples: Expires 11/15/11 or Do not use after 11/15/11)

• Look for it on: Baby food and formula, medicines, vitamins, yeast, baking powder.

• What it means: Do not distribute infant formula, baby food, vitamins or medicines after the
expiration date. Yeast and baking powder work less well after expiration but are safe to eat.

Pack Date (Examples: Packed on 03/01/2012 or 22:5306412 or KL064)

• Look for it on: Canned food, crackers, cookies, spices.

• What it means: This is the date the food was packaged. A code is often used that cannot be
understood by the general public, often numbering days sequentially such that January 1 is
day 001 and December 31 is day 365 (366 in leap years). Usually this food is of good quality
and safe to eat for a long time past the date.

Sell-By Date (Example: Sell by January 1, 2012. Also called Pull Date)

• Look for it on: Refrigerated foods such as milk, yogurt, cottage cheese, eggs, lunch meat,
packaged salad mixes.

• What it means: The store must sell these foods before the code date listed and often donates
these foods when they are close to date. If the food has been handled properly, it is still safe
to eat and the quality is good. Food Bank staff monitors this food to ensure that the quality
remains good.

Use-By or Quality Date (Examples: Best if used by 1/1/12 or Use Before 1/1/12)

• Look for it on: Crackers, cookies, cold cereals, and other dry, shelf-stable food.

• What it means: This date is the manufacturer’s recommendation for how long the food will
be at peak quality. After the quality date, the food is still safe to eat but slowly begins to lose
nutrients and the quality begins to lessen.

Shelf Life of Food Bank Products 2

Shelf-stable product
Most shelf-stable or dry foods (cans, boxes, bags) remain edible for several days, months or even
years past their code date. Always examine the packaging to make sure it has not been damaged
too much so that the food is no longer safe to eat.

Do not consume food from cans or jars if:

• Leaking or stained
• Swollen can
• Rusty
• Badly dented, crimped or pinched
• Container is cracked
• Foul odor
• Safety seals are broken or missing
• Lids are loose or missing
• Foods exhibit changed color or odor — never taste suspicious foods.

Do not consume food from boxes if:

Inside bag:
• Is torn or leaking
• Has moldy or foreign objects inside
• Seals are ripped

Box without an inside bag:

• Is open or torn
• Has live or dead insects, webs or droppings
• Is stained or wet

Tips on storing canned and boxed food:

• Store cans and boxes off the floor, either on a pallet or shelf and 18 inches away from the wall
so air can circulate.
• Store canned and boxed goods in a clean, dry and cool area (below 85⁰F).
• Extremely hot (over 100⁰F) and cold (below 30⁰F) temperatures can damage canned goods
and shorten shelf life.
• Always rotate your stock – first in – first out. Distribute or use older products before newer
ones.

Shelf Life of Food Bank Products 3

 Shelf-Stable Foods Shelf Life After Code Date
Baby Food
Cereal, dry mixes Expiration date on package
Food in jars, cans Expiration date on package
Formula Expiration date on package
Juice 1 year

Canned Foods
Beans 3 years
Fish: salmon, tuna, sardines, mackerel 3 years
Frosting, canned 10 months
High-acid foods
• fruit (including applesauce, juices)
• pickles, sauerkraut
• baked beans w/mustard/vinegar
• tomatoes, tomato-based soups & sauces 1-2 years
Low-acid foods
• gravy, soups, broths that aren't tomato-
based
• pasta, stews, cream sauces
• vegetables (not tomatoes) 2-3 years
Meat: beef, chicken, pork, turkey 2-3 years
Pie filling 3 years
Aseptically-packaged Products
UHT (Ultra High Temperature) Milk 1 year
Broth: beef, chicken or vegetable 3 years
Soup 3 years
Fruits 3 years
Vegetables 3 years
Condiments, Sauces and Syrups
Barbecue sauce, bottled 1 year
Frosting, canned 10 months
Gravy, dry mix envelopes 2 years
2 years-remains safe after crystallization. To
use, simply immerse closed container in hot
Honey (not boiling) water until honey liquefies
Jams, jellies, preserves 18 months
Ketchup, cocktail, or chili sauce: jar, bottle, or
packet 18 months
Mayonnaise: jar, bottle, or packet 3-6 months
Molasses 2 years
Mustard: jar, bottle, or packet 2 years
Olives 18-24 months
1 year, canned
2 years, jarred - discard if inside of lid is rusty
Pickles upon opening
Salad dressings, bottled 1 year
Salsa, bottled 12-18 months

Shelf Life of Food Bank Products 4

 Shelf-Stable Foods (Continued) Shelf Life After Code Date
Condiments, Sauces, Syrups (Continued)
Spaghetti sauce, canned 18 months
Spaghetti sauce, jarred 18 months
Syrup, chocolate 2 years
Syrup, corn 2 years
Syrup, pancake 2 years
Vinegar 2 years
Worcestershire sauce 2 years
Dry Goods
Baking mix, pancake 9 months
Baking mixes: brownie, cake, muffin, etc. 12-18 months
Baking powder 18 months
Baking soda Indefinite if kept dry
Beans, dried 1 year
Bouillon, beef or chicken 12-24 months
Bouillon, vegetable 12-24 months
Bread, commercially prepared 3-5 days at room temp
(including rolls) 3 months stored frozen
2-4 days at room temp
Cakes, commercially prepared Several months frozen
9 months, caramel
18 months, chocolate
Candy (all, including chocolate) 36 months, hard candy
Casserole Mix 9-12 months
Cereal, cold 1 year
Cereal, hot 1 year
Cookies 4 months
1 year at room temp
Cornmeal 2+ years frozen
8 months
Crackers Except graham crackers, 2 months
Flour, white (all purpose or cake) 1 year
6 months
Flour, whole wheat Keeps longer if refrigerated or frozen
Fruit, dried 6 months
Macaroni and Cheese, mix 9-12 months
6-12 months, bagged
Nuts, out of shell 12-24 months, canned
Nuts, in shell 6-12 months
Oatmeal 12 months
Oil: olive, vegetable, salad 6 months
Pasta, dry (egg noodles) 2-3 years
Pasta, dry (no egg) 2-3 years

Shelf Life of Food Bank Products 5

 Shelf-Stable Foods (Continued) Shelf Life After Code Date
Dry Goods (Continued)
Peanut butter 18 months
Popcorn, kernels 2 years
Popcorn, commercially popped and bagged 2-3 months
Popcorn, microwave packets 1 year
Potato chips 2 months
Potatoes, mashed, instant flakes 1 year
Pretzels 6-8 months
Pudding, prepared/shelf-stable 1 week
Rice, brown 1 year
Rice, white 2 years
Rice-based mixes 6 months
Shortening, vegetable 8-12 months
Up to 4 years, whole spices
Up to 2 years, ground spices
Lose flavor over time but remain safe to use
Spices indefinitely
Stuffing mix 9-12 months
Sugar, brown (light or dark) 18 months
Sugar, confectioners 18 months
Sugar, white 2 or more years
Sugar substitute 2 years
6 months, fruit
Toaster pastries 9 months, no fruit
3 months, shelf or refrigerator
6 months, freezer
Tortillas Do not use if they develop mold or harden

Shelf Life of Food Bank Products 6

The following information applies only to shelf-stable beverages. Juices and milk products
requiring refrigeration are covered in the next section, along with other refrigerated items.

Shelf-Stable Beverages Shelf Life After Code Date

Cocoa Mixes 3 years
Coffee creamer, liquid shelf-stable 9-12 months
Coffee creamer, powdered 2 years
Coffee, ground 2 years
Coffee, instant 1-2 years
Coffee, whole bean 1 year, vacuum-packed
Instant breakfast 6 months
Juice, bottle, shelf-stable 9 months
Juice, box 4-6 months
Juice, canned 18 months
Juice concentrate, shelf-stable 6 months
Milk, evaporated 1 year
Milk, non-fat dry 1 year
Milk, sweetened condensed 1 year
Nutritional aid supplements:
Boost, Ensure, etc. 1 year
Rice milk, shelf-stable 6 months
3 months, bottles (all)
Carbonated beverages: soda, seltzer, 3 months, diet (cans)
water 9 months, regular soda or seltzer (cans)
Soymilk, shelf-stable 6 months
Tea, bagged 18 months
Tea, instant 3 years
Tea, loose leaf 2 years
Indefinite; store in a cool, dark place away from
Water chemicals
Indefinite; store in a cool, dark place away from
Water, flavored chemicals

Shelf Life of Food Bank Products 7

Tips on Storing Refrigerated Food:
• Keep all chilled food refrigerated at 40⁰F or below until distribution.
• Store eggs in their original carton.
• Leave space for air to circulate between items in the refrigerator.
• Rotate stock so that older foods are distributed first.

Dairy and Cooler Items Refrigerated (40°F or below) Frozen (0°F or below)
Butter 2-3 months 1 year
Buttermilk 10-14 days Does not freeze well
Cheese trays 2 weeks Do not freeze
Cheese, cottage 10-15 days Does not freeze well
Cheese, cream 2 weeks Does not freeze well
Cheese, hard 6 months 6-8 months
Cheese, soft 1-2 weeks 6 months
Cheese, processed 3-4 weeks 6 months
Coffee creamer, liquid Follow instructions on
refrigerated 3 weeks package
Cream, Half & Half 3-4 days 4 months; use for cooking
3-4 months; shake upon
thawing to loosen; use for
Cream, Heavy 10 days cooking
Cream, Light 1 week 3-4 months; use for cooking
Crust, pie or pizza ready to
bake Sell-by date 2 months
Dips, made with sour cream 2 weeks Do not freeze
Dough, biscuit Sell-by date Do not freeze
Dough, bread or pizza Sell-by date Do not freeze
Dough, cookie Sell-by date 2-3 months
Eggs, in shell 4-5 weeks Do not freeze
Eggs, pasteurized carton egg
substitute, unopened 10 days 1 year
Eggs, pasteurized carton real
eggs, unopened 10 days 1 year
Juice, purchased refrigerated 3 weeks 8-12 months
Margarine 6 months 12 months
Milk (not shelf-stable) 1 week 1-3 months; use for cooking
Pudding, purchased
refrigerated 1-2 days Do not freeze
Salad dressing, refrigerated
packets 3 months Do not freeze
Sour cream 2-3 weeks Do not freeze
Whipped cream, aerosol 3-4 weeks Do not freeze
Whipped topping, aerosol 3 months Do not freeze
Whipped topping, 14 months; do not refreeze
non-dairy tub 2 weeks once thawed
Yogurt 10-14 days 1-2 months

Shelf Life of Food Bank Products 8

Tips on Storing Frozen Food:
• If food remains continuously frozen, it will last much longer than if it is exposed to changing
temperatures. Keep all frozen food at 0⁰F or below until distribution.
• Leave meat, poultry and seafood in the original packaging when distributing. It is unsafe to
open and repack these foods.

Items Purchased Frozen Frozen (0°F or below)

Bread, Bagels 3 months
Chicken, Nuggets, Patties 2 months
Desserts, frozen baked goods 3-4 months
Desserts, frozen cream pies 1-2 months
Desserts, frozen fruit pies 6-8 months
Dinners: pies, casseroles, shrimp, ham, pork,
or sausage 3-4 months
Dinners: beef, turkey, chicken, or fish 6 months
1 month; longer storage inactivates yeast,
Dough, bread weakens gluten
Dough, cookie 3 months
1 year, purchased frozen, unopened, never
Pasteurized eggs in cartons thawed
Fish, Breaded 4-6 months
Ice Pops 6 months
4-12 months, quality suffers but safe to eat if
Fruit, frozen continually frozen
Ice cream 2-4 months
Juice concentrate 2 years
Soy meat substitutes 12-18 months
8-12 months, quality suffers but safe to eat if
Vegetables, frozen continually frozen
Waffles, pancakes 2 months
Whipped topping, non-dairy tub 6 months

Shelf Life of Food Bank Products 9

Meats distributed through the Food Bank should be completely frozen, and stored at 0°F or lower
for as long as possible before distribution. Do not leave meats at room temperature.

Refrigerated (40°F or
Meats, Fresh Frozen (0°F or below)
below)
Fish/ Seafood, Raw
Fatty fish:
salmon, mackerel, perch, bluefish 2 days 3-6 months
Lean fish:
cod, flounder, sole, haddock, pollock 2 days 12 months
Shrimp, raw 2 days 9 months
6 months unopened;
Crab, canned 5-7 days opened Do not freeze
Crab, legs 3-5 days 9-12 months
Oysters, shucked 1-2 days 3-4 months
Lobster Tails, raw 4-5 days 6-9 months
Scallops, raw 1-2 days 3-6 months
Fish/ Seafood, Cooked
Fatty Fish:
salmon, mackerel, perch, bluefish 5-7 days 3-6 months
Lean Fish:
cod, flounder, sole, haddock, pollock 5-7 days 3-6 months
Shrimp and other Shellfish 5-7 days 3-6 months
Quality may suffer with longer storage, but safe to
Meats, Raw eat indefinitely if continuously frozen
Beef Roasts 3-5 days 1 year
Beef Steaks 3-5 days 1 year
Pork Roasts 3-5 days 1 year
Pork Chops 3-5 days 1 year
Lamb Roasts 3-5 days 1 year
Lamb Steaks/Chops 3-5 days 1 year
Poultry: Chicken or Turkey, whole cuts 2 days 1 year
Ground Meats:
beef, pork, lamb, or poultry 2 days 9-12 months
Quality may suffer with longer storage, but safe to
Meats, Processed eat indefinitely if continuously frozen
Bacon, unopened 2 weeks 6 months
Bacon, opened 1 week 2 months
Chicken, Fried 4 days 4 months
Chicken, Nuggets/Patties 2 days 3 months
Ham, unopened 2 weeks 1 year
Ham, opened 1 week 1-2 months
Hot Dogs, unopened 2 weeks 9 months
Luncheon Meats, deli-sliced or opened 3-5 days Do not freeze
Luncheon Meats, unopened commercial
package 2 weeks 1-2 months
Pepperoni, Salami 1 month 6 months
Sausage, raw 2 days 6 months
Sausage, smoked links or patties 1 week 9 months

Shelf Life of Food Bank Products 10

Prepared foods should be kept refrigerated until distributed. These foods are perishable, and
leaving them at room temperature will shorten their shelf life.

Prepared Items/ Deli Foods Refrigerated (40°F or below) Frozen (0°F or below)
Chicken, Roasted or Fried 3-4 days 4-6 months
Fruit, cut Best by date Do not freeze
Guacamole 5-7 days 6 months
Hummus, Pasteurized 3 months Do not freeze
Hummus, with Preservatives 2 months Do not freeze
Hummus, traditional (no
preservatives, not pasteurized) 7 days Do not freeze
Main dishes, meals 3-4 days 2-3 months
Meats in gravy or broth
(including meat pies) 1-2 days 6 months
Pasta, fresh 1 week 1 month
Salads, prepared: macaroni,
egg, potato, chicken, tuna, etc. 3-5 days Do not freeze
Sauces, egg-based
(Hollandaise, etc.) 10 days Do not freeze
Side dishes, cooked vegetables 3-4 days 1-2 months
Side dishes, potato-based
(not salad) 3-4 days 1-2 months
Side dishes, rice 3-4 days 1-2 months
Soups, Stews 2-3 days 4-6 months
Spinach, salad greens
(bagged) Date on bag Do not freeze

Tips on Storing Fresh Produce:

• Most fruits and vegetables have the best quality when kept refrigerated. There are, however,
some exceptions.
• Tomatoes taste best if not refrigerated. Cold storage can cause them to become mealy.
• Bananas should not be refrigerated unless fully ripe, and then they should be used within 1-2
days. Refrigeration will cause banana skin to blacken, but the fruit will not ripen while cold.
• Fresh apples, mangoes and stone fruits (plums, peaches, etc.) can be stored at room
temperature, but these items should be refrigerated as they ripen.
• Hardy vegetables like onions, garlic, potatoes, sweet potatoes and winter squash can be
stored in cool, dark places outside of the cooler.

Shelf Life of Food Bank Products 11

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Shelf Life of Food Bank Products 12