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Grocery Mentor

Food Shelf Life Calculator

Use this food shelf life calculator to check how long common foods last in the fridge or freezer, including chicken, cooked leftovers, meat, dairy and produce.

Estimated shelf life

2 days

Approximate freshness window for chicken.

These are general estimates for food that was handled safely and stored continuously at the proper temperature; opened, cooked, cut, damaged, or previously warmed food may have a shorter window. Spoilage signs mean discard, but normal smell, appearance, or texture do not prove food is safe. Follow time-and-temperature guidance and active recall notices. FoodSafety.gov cold-storage safety guidance; produce and pantry windows are approximate quality estimates.

Quick answer: According to USDA cold-storage guidance, raw chicken keeps just 1-2 days in the fridge but up to 9 months in the freezer, and cooked leftovers are safe for 3-4 days refrigerated - Grocery Mentor's shelf life calculator gives you these windows for any food instantly.

Evergreen method

Track the value eaten, not only the value bought

Waste changes the true cost of every product, especially perishables and bulk packages.

Formula

waste-adjusted cost = purchase cost ÷ share consumed

Reproducible steps

  1. 1.Record what was discarded and why.
  2. 2.Estimate the consumed share consistently.
  3. 3.Change purchase size, storage or meal timing before cutting useful food.

Data note — Monitored input: The core method is evergreen; USDA and FoodSafety.gov safety guidance inputs are reviewed when official guidance changes.

Read our methodology and update policy

FAQ

Questions, answered

How long can chicken stay in the fridge?

Raw chicken keeps just 1 to 2 days in the fridge, per USDA cold-storage guidance, but up to about 9 months in the freezer.

How long are cooked leftovers good in the refrigerator?

Cooked leftovers are generally safe for 3 to 4 days refrigerated, per USDA/FoodSafety.gov guidance.

Is food still good after the sell-by date?

A sell-by or best-by date often reflects peak quality rather than a universal safety cutoff. Follow USDA or FoodSafety.gov storage windows, refrigeration history, and recall notices. Spoilage signs mean discard, but a normal smell, appearance, or texture does not prove food is safe.

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