🛡️ Official Data Source: USDA FSIS FoodKeeper Database ↗ Learn about methodology →

FoodKeeper Category 36 Verified Foods

Deli & Prepared Foods Storage Guide

Recommended shelf life, temperature conditions, and date calculation for foods in the Deli & Prepared Foods category according to official USDA FoodKeeper datasets.

💡 Key Handling Rules for Deli & Prepared Foods

🌡️ Temperature Control: Keep refrigerated items at or below 40°F (4°C) to inhibit bacterial growth.

🧊 Freezer Storage: Wrap in moisture-proof, airtight materials to prevent freezer burn and oxidation.

⚠️ Safety Check: Inspect for odor changes, texture softening, or discoloration before cooking or serving.

Jump to letter:

C E F G H K L M O P S T V

C

9 items

Canadian bacon (sliced)

Canadian bacon (whole)

Chicken (pre-packaged, luncheon/deli meat)

Chicken salad

Coleslaw (homemade, prepared)

Commercial brand vacuum-packed dinners (with USDA seal)

Cooked pasta

Cooked rice

E

1 items

F

1 items

G

1 items

H

4 items

Ham (pre-packaged, luncheon/deli meat)

Hummus (commercial (pasteurized, with preservatives))

Hummus (traditional (no preservatives, not pasteurized))

K

1 items

Kugel (homemade)

L

5 items

Leftovers (pizza)

Leftovers (with meat, fish, poultry, or egg)

Leftovers (without meat, fish, poultry, or egg (such as cooked vegitables, rice, or potatoes))

Luncheon meat or poultry (pre-packaged)

Luncheon meat or poultry (store-sliced)

M

2 items

Main dishes or meals (hot or refrigerated)

Meats (covered with gravy or broth)

O

1 items

Olives (from olive bar)

P

4 items

Pasta salad

Potato salad

Poultry pieces (covered with gravy or broth)

S

5 items

Salami (pre-packaged, luncheon/deli meat)

Salsa (fresh)

Salsa (homemade, fresh)

Seafood salads ((tuna salad, shrimp salad, salmon salad, mixed seafood salad, etc.))

Soup, stews

T

1 items

Turkey (pre-packaged, luncheon/deli meat)

V

1 items

Vegetable soup (homemade)