36 deli & prepared items with published storage times, 7 of them with a specific after-opening window.
| Item | After opening | Unopened / other | Store at |
|---|---|---|---|
| Canadian bacon (sliced) | — | 80 days | Refrigerate at 40°F (4°C) or below |
| Canadian bacon (whole) | — | 2 weeks | Refrigerate at 40°F (4°C) or below |
| Casseroles | — | 3–4 days | Refrigerate at 40°F (4°C) or below |
| Chicken (pre-packaged, luncheon/deli meat) | 3–5 days | 2 weeks | Refrigerate at 40°F (4°C) or below |
| Chicken salad | — | 3–4 days | Refrigerate at 40°F (4°C) or below |
| Coleslaw (homemade, prepared) | — | 3–5 days | Refrigerate at 40°F (4°C) or below |
| Commercial brand vacuum-packed dinners (with USDA seal) | — | 2 weeks | Refrigerate at 40°F (4°C) or below |
| Cooked pasta | — | 3–5 days | Refrigerate at 40°F (4°C) or below |
| Cooked rice | — | 4–6 days | Refrigerate at 40°F (4°C) or below |
| Egg salad | — | 3–4 days | Refrigerate at 40°F (4°C) or below |
| Fruit, cut | 4 days | Until the package use-by date | Refrigerate at 40°F (4°C) or below |
| Guacamole | — | 3–4 days | Refrigerate at 40°F (4°C) or below |
| Ham (pre-packaged, luncheon/deli meat) | 3–5 days | 2 weeks | Refrigerate at 40°F (4°C) or below |
| Ham salad | — | 3–4 days | Refrigerate at 40°F (4°C) or below |
| Hummus (commercial (pasteurized, with preservatives)) | 7 days | 3 months | Refrigerate at 40°F (4°C) or below |
| Hummus (traditional (no preservatives, not pasteurized)) | — | 7 days | Refrigerate at 40°F (4°C) or below |
| Kugel (homemade) | — | 3–4 days | Refrigerate at 40°F (4°C) or below |
| Leftovers (pizza) | — | 3–4 days | Refrigerate at 40°F (4°C) or below |
| Leftovers (with meat, fish, poultry, or egg) | — | 3–4 days | Refrigerate at 40°F (4°C) or below |
| Leftovers (without meat, fish, poultry, or egg (such as cooked vegitables, rice, or potatoes)) | — | 3–4 days | Refrigerate at 40°F (4°C) or below |
| Luncheon meat or poultry (pre-packaged) | 3–5 days | 2 weeks | Refrigerate at 40°F (4°C) or below |
| Luncheon meat or poultry (store-sliced) | — | 3–5 days | Refrigerate at 40°F (4°C) or below |
| Main dishes or meals (hot or refrigerated) | — | 3–4 days | Refrigerate at 40°F (4°C) or below |
| Meats (covered with gravy or broth) | — | 3–4 days | Refrigerate at 40°F (4°C) or below |
| Olives (from olive bar) | — | 2 weeks | Refrigerate at 40°F (4°C) or below |
| Pasta salad | — | 3–5 days | Refrigerate at 40°F (4°C) or below |
| Pate (deli & prepared) | — | 1–2 days | Refrigerate at 40°F (4°C) or below |
| Potato salad | — | 3–5 days | Refrigerate at 40°F (4°C) or below |
| Poultry pieces (covered with gravy or broth) | — | 3–4 days | Refrigerate at 40°F (4°C) or below |
| Salami (pre-packaged, luncheon/deli meat) | 3–5 days | 2 weeks | Refrigerate at 40°F (4°C) or below |
| Salsa (fresh) | — | 4–7 days | Refrigerate at 40°F (4°C) or below |
| Salsa (homemade, fresh) | — | 5–7 days | Refrigerate at 40°F (4°C) or below |
| Seafood salads (tuna salad, shrimp salad, salmon salad, mixed seafood salad, etc.) | — | 3–4 days | Refrigerate at 40°F (4°C) or below |
| Soup, stews | — | 3–4 days | Refrigerate at 40°F (4°C) or below |
| Turkey (pre-packaged, luncheon/deli meat) | 3–5 days | 2 weeks | Refrigerate at 40°F (4°C) or below |
| Vegetable soup (homemade) | — | 3–4 days | Refrigerate at 40°F (4°C) or below |
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