According to the USDA Food Safety and Inspection Service (FSIS) fact sheet “Bacon and Food Safety,” in its table called “Home Storage of Bacon Products,” leftover cooked bacon, cooked by the consumer, lasts 4 to 5 days in the refrigerator and 1 month in the freezer.
The refrigerator in that table is 40°F or below. The freezer in that table is 0°F or below.
That row is for leftover cooked bacon you cooked yourself. It is not a general row for all bacon.
The FoodSafety.gov “Cold Food Storage Chart” says to follow its guidelines for storing food in the refrigerator and freezer. It says the short time limits for home-refrigerated foods will help keep them from spoiling or becoming dangerous to eat.
It also says the guidelines for freezer storage are for quality only. Frozen foods stored continuously at 0°F (-18°C) or below can be kept indefinitely.
The FSIS bacon fact sheet says the same thing about its home storage table: the short, but safe, time limits will help keep refrigerated bacon from spoiling or becoming dangerous to eat, and because freezing keeps food safe indefinitely, the recommended storage times are for quality only.
The FSIS fact sheet gives handling steps for cooked bacon products:
The FSIS fact sheet says product dating, such as “sell-by” or “use-by” dates, is not required by federal regulations, but many stores and processors may choose to date packages of bacon.
It says: use or freeze products with a “sell-by” date within 7 days of purchase. If the manufacturer has determined a “use-by” date, observe it. It is always best to buy a product before its date expires.
It also says it is not important if a date expires after freezing bacon, because all foods stay safe while frozen.
The FSIS fact sheet says: when buying bacon, look for slices with long veins of lean pink meat and a relatively small amount of fat. If the package bears an expiration date, purchase the package before the date expires.
It also says pork bacon without any other descriptors is raw (uncooked) and must be cooked before eating.
The FSIS fact sheet says washing raw bacon before cooking it is not recommended. Any bacteria that might be present on the surface would be destroyed by cooking.
The FSIS fact sheet says there are three safe ways to thaw bacon: in the refrigerator, in cold water, and in the microwave. Never defrost bacon on the kitchen counter or at room temperature.
The fact sheet also says it is safe to cook bacon from the frozen state.
The FSIS fact sheet says it is very difficult to determine the temperature of a thin piece of meat such as bacon, but if cooked crisp, it should have reached a safe temperature.
It says cooked, cured meat such as bacon can remain pink due to its curing agents, even when the meat has reached a safe temperature.
For partial cooking, it says: never brown or partially cook raw bacon and then refrigerate to finish cooking later. Cook bacon completely before removing it from the heat source.
The FSIS fact sheet says that while it is safe to eat precooked bacon from the package, you may wish to reheat it. To reheat, follow the package directions, or place the strips on a microwave-safe plate or a paper towel and microwave for about 10 seconds per strip.
“Bacon and Food Safety” — fsis.usda.gov (USDA Food Safety and Inspection Service fact sheet, read via its official PDF text; Home Storage of Bacon Products table)
“Cold Food Storage Chart” — foodsafety.gov (FoodSafety.gov)
Checked November 2026.