{"googleAnalyticsData":{"tagManagerKey":"GTM-TMBSNJH","tagManagerPreviewId":"env-2","pageType":{"pageType":"PRODUCT_LIST","pageLanguage":"english"},"breadcrumb":"","analyticsKey":"UA-20535945-1","customerExpressModeChanged":false,"tagManagerAuthToken":"s-QKwpHlzq9pXPObMpKbtA","analyticsDomain":".freshdirect.com","login":{"loginAttempt":null},"signup":{"signupAttempt":null},"customer":{"zipCode":"07076","userId":null,"userStatus":"GUEST","userType":"new","loginType":null,"chefsTable":"false","deliveryPass":"false","deliveryType":"HOME","cohort":null,"county":"UNION","marketingSegment":null,"orderCount":"0","orderCountResidential":"0","orderCountCorporate":"0","deliveryPassStatus":null,"customerId":null,"defaultPaymentType":"","hasActiveSO3s":"F","storefrontVersion":"2","expressContextEnabled":false,"modifyMode":false}}} Skip to content
Skip to first product

Cooking & Storage

Safe cooking & storage temperatures as measured with a food thermometer.

Eggs

Product Safe Cooking Temperature Temp Refrigerator (40°F) Freezer (0°F)
Fresh, in shell Cook until yolk and white are firm 3 to 5 weeks Do not freeze
Raw yolks and whites Cook until yolk and white are firm 2 to 4 days 1 year
Egg Dishes 160°F

Hamburger, Ground & Stew Meat

Product Safe Cooking Temperature Temp Refrigerator (40°F) Freezer (0°F)
Hamburger and stew meat 160°F 1 to 2 days 3 to 4 months
Ground turkey, veal, pork, lamb and mixtures 165°F 1 to 2 days 3 to 4 months

Fresh Beef, Veal, Lamb & Pork

Product Safe Cooking Temperature Temp Refrigerator (40°F) Freezer (0°F)
Steaks 145°F 3 to 5 days 6 to 12 months
Chops 145°F 3 to 5 days 4 to 6 months
Roasts 145°F 3 to 5 days 4 to 12 months
Variety meats - tongue, liver, heart, kidneys, chitterlings 145°F 1 to 2 days 3 to 4 months
Pre-stuffed, uncooked pork chops or lamb chops 145°F 1 day Does not freeze well

Fresh Poultry

Product Safe Cooking Temperature Temp Refrigerator (40°F) Freezer (0°F)
Chicken or whole turkey 165°F 1 to 2 days 1 year
Chicken or turkey pieces 165°F 1 to 2 days 9 months
Giblets 165°F 1 to 2 days 3 to 4 months

Seafood

Product Safe Cooking Temperature Temp Refrigerator (40°F) Freezer (0°F)
Fin Fish 145°F or cook until flesh is opaque and separates easily with a fork 1 to 2 days 30 days
Shrimp, Lobster & Crabs Cook until flesh is pearly and opaque 1 to 2 days 30 days
Clams, Oysters & Mussels Cook until shells open during cooking 1 to 2 days 30 days
Scallops Cook until flesh is milky white or opaque and firm 1 to 2 days 30 days