 Food should be consumed within one to seven (1-7) days while it has been stored in a cold environment, or one to twelve (1-12) months if it was in a frozen environment (if it was frozen immediately after preparation).The length of time before a food becomes unsafe to eat depends on the type of food it is, the surrounding environment, and the method with which it is kept out of the danger zone.For example, liquid foods like soup kept in a hot slow cooker (65 °C) may last only a few hours before contamination, but fresh meats like beef and lamb that are promptly frozen (-2 °C) can last up to a year.