For best quality and for safety, use perishable foods within several days or freeze. Uncooked eggs in their shells last for three to five weeks, while separated egg yolks or whites should be used within four days. Use leftover casseroles within four days and deli meat within five days. Use opened, refrigerated mayonnaise within two months.

Be sure your refrigerator and freezer keep your food at a safe temperature. Use a refrigerator thermometer to check if your refrigerator is maintaining the temperature of your food at 40 F or below. Your freezer should be set a 0 F and should maintain the foods solidly frozen.

Julie Garden-Robinson, Food and Nutrition Specialist, NDSU Extension Service

Featured in Food Wise April 2016 newsletter (PDF)