It is past the date

What the storage figures are

Every figure on this site is a USDA FoodKeeper storage time, printed as the source publishes it. The source does not say which figures mark the point where food stops being safe and which mark the point where it stops being at its best, and this site does not decide that for you. 5 of the figures in the snapshot are shorter than a day; they are printed as the source prints them and never turned into a date.

Food safety rules that apply to every food

• Keep the refrigerator temperature at or below 40° F (4° C). The freezer temperature should be 0° F (-18° C).
• Never allow meat, poultry, seafood, eggs, or produce or other foods that require refrigeration to sit at room temperature for more than two hours—one hour if the air temperature is above 90° F.
• Though food will be safe indefinitely at 0° F, quality will decrease the longer the food is in the freezer.
• Never thaw food at room temperature, such as on the counter top. There are three safe ways to defrost food: in the refrigerator, in cold water, and in the microwave. Food thawed in cold water or in the microwave should be cooked immediately.
• Perishable foods should never be thawed on the counter, or in hot water and must not be left at room temperature for more than two hours.
• If you're not sure or if the food looks questionable, throw it out.

Sources: FDA: are you storing food safely · FDA: safe food handling · USDA FSIS: safe defrosting.

It sat out overnight

USDA FSIS, in its own words:

Bacteria grow rapidly between the temperatures of 40° F and 140° F. After food is safely cooked, hot food must be kept hot at 140° F or warmer to prevent bacterial growth. Within 2 hours of cooking food or after it is removed from an appliance keeping it warm, leftovers must be refrigerated. Throw away all perishable foods that have been left in room temperature for more than 2 hours (1 hour if the temperature is over 90° F, such as at an outdoor picnic during summer).

USDA FSIS, Leftovers and Food Safety, retrieved 4 November 2026. Quoted word for word.

Where this stops being the source’s answer

FoodKeeper prints how long things keep and nothing else: it has no field for what to do once a figure has run out. The rules above are the FDA’s and USDA FSIS’s, linked to their own pages. Where neither the record nor that guidance answers — an unusual food, an illness, a household with someone pregnant, elderly, very young or immune-compromised — the answer is not this site’s. For meat, poultry and egg products, USDA FSIS runs a hotline; in its own words:

USDA’s Meat and Poultry Hotline answers general food safety questions for consumers in the home about meat, poultry, and egg products.

The Hotline is open year-round Monday through Friday from 10 a.m. to 6 p.m. ET (English or Spanish). Recorded food safety messages are available 24 hours a day.

USDA FSIS, USDA Meat and Poultry Hotline, retrieved 4 November 2026. Quoted word for word.

The FoodKeeper itself is published at FoodSafety.gov.

Look up a food

Each of these pages prints the FoodKeeper figures for one food, every kind and every place the source rates.

• Leftovers3–4 days in the fridgewith meat, fish, poultry, or egg
• Coconut milk7–10 days in the fridge once opened
• Cream sauces, milk solids6–12 months in the pantry
• Milk5 kinds
• Powdered milk3 months in the pantry once openedup to 5 years in the pantry
• Soy milk7–10 days in the fridge once opened
• Eggs3–5 weeks in the fridgein shell
• Canned chicken3–4 days in the fridge once openedup to 5 years in the pantry

KeepsUntil is an independent reference built on public USDA data. It is not affiliated with, endorsed by, or connected to the U.S. Department of Agriculture or the Food and Drug Administration. Storage times are reproduced from USDA FoodKeeper as published; when in doubt, follow the FDA and USDA FSIS guidance linked on every food page.