Chilling foods is one of the best ways to preserve them. Long before refrigeration and freezing capabilities were standard, salting, smoking, drying, and pickling foods were means utilized to keep foods as fresh as possible. Foods also may have been stored in cool, dark places, such as root cellars.

Many consumers now have the ability to buy foods in bulk and then refrigerate or freeze what they need, or store leftovers. There are safety measures to protect flavor and safeguard against spoilage. According to Foodsafety.gov, an official website of the United States government, individuals should follow these general cold food storage guidelines for foods kept in the freezer and refrigerator. Please keep in mind that the guidelines for freezer storage are for quality only, as frozen foods stored continuously at 0 F (-18 C) or below can be kept indefinitely. Refrigerated foods should be kept at 40 F (4 C) or below. These timelines, unless indicated, reflect fresh and raw foods.

Hot dogs: 1 to 2 weeks refrigerated; 1 to 2 months frozen

Ground meats and poultry: 1 to 2 days refrigerated; 3 to 4 months frozen

Fresh beef, veal, lamb and pork (various cuts): 3 to 5 days refrigerated; 4 to 12 months frozen

Fresh poultry: 1 to 2 days refrigerated; 9 months to 1 year frozen

Fin fish: 1 to 3 days refrigerated; 2 to 3 months for fatty fish, and 4 to 8 months for lean fish

Leftover cooked meat or poultry: 3 to 4 days refrigerated; 2 to 6 months frozen

Leftover pizza: 3 to 4 days refrigerated; 1 to 2 months frozen

Eggs should not be frozen in the shell, and generally do not freeze well in general. Raw eggs can be kept in the refrigerator around 3 to 5 weeks.