The ideal temperature for your refrigerator is 40°F or below.
Keep your freezer "iceberg cold" at 0°F.
When to toss it? Miss Crisp says "When in doubt, throw it out."
One whiff is often all it takes but just in case, below is a handy reference table.
You might be inspired to visit Whirlpool's
Clean Out Your Fridge site.
| Food | Storage Time, Unopened | Storage Time, Opened |
| Barbeque Sauce | 1 Year | 4 months in refrigerator |
| Canned Goods | 1 year or longer | Transfer leftovers to ceramic, glass or plastic covered containers. Keeps in refrigerator 2 to 5 days. |
| Chutney | 1 Year | 1 to 2 months in refrigerator |
| Coffee, Ground | 1 to 2 years | Lasts 2 weeks in refrigerator, 4 weeks in freezer |
| Coffee, whole bean | 1 to 3 weeks | 3 to 4 months in freezer |
| Eggs | 3 to 5 weeks in refrigerator | 2 to 4 days for raw white or yolk in refrigerator |
| Flour, whole wheat | 1 month | 6 to 8 months in an airtight container. Refrigeration helps prevent rancidity due to whole-wheat flour's high oil content. |
| Frosting, canned | 10 months | 1 week covered in refrigerator |
| Horseradish in a jar | 1 year | 3 to 4 months in refrigerator |
| Jams, jellies | 1 year | 6 months in refrigerator |
| Ketchup, cocktail, or chili sauce | 1 year | 6 months in refrigerator |
| Mayonaise | 2 to 3 months | Same in refrigerator |
| Mustard | 1 to 2 year | 6 to 8 months in refrigerator |
| Olives | 12 to 18 months | 2 weeks in refrigerator |
| Oils | 6 months | 1 to 3 months in pantry, longer in refrigerator |
| Peanut butter | 6 to 9 months | 2 to 3 months in pantry, longer in refrigerator |
| Pickles | 1 year | 1 to 2 months in refrigerator |
| Rice, brown | 6 months | Same in airtight container in refrigerator. Refrigeration helps prevent rancidity due to brown rice's high oil content. |
| Rice, white | 1 to 2 years | 1 year.Can last longer if moisture is kept out, though the flavor might not be as good. Store in airtight, nonglass container to prevent loss of light-sensitive riboflavin. |
| Salad dressings, bottled | 10 to12 months | 3 months in refrigerator |
| Salsa, picante, and taco sauces | 1 year | 1 month in refrigerator |
| Spices and herbs | 2 to 3 years (whole spices) | 6 to 12 months for herbs or ground spices. Parsley flakes, freeze-dried chives and red spices, including paprika and chili powder, are light sensitive; refrigerate to delay color fading. |