Bacon usually keeps for a week or two in the fridge, but that can change depending on things like how it's packaged and how consistently the temperature is maintained.
Because it doesn't come into contact with air and moisture as much when vacuum-sealed, bacon may have a longer shelf life than bacon in conventional packaging.
To keep bacon fresh for longer, keep the refrigerator temperature at or below 40 degrees Fahrenheit (4 degrees Celsius).
Before you eat bacon, be sure it doesn't have any discoloration, bad smells, or sliminess—all symptoms of spoilage.
Freeze bacon to make it last longer; with a good seal, it can be frozen for months.
The use-by date is a good benchmark to aim for, but keep in mind that, with proper storage, bacon may frequently be eaten even after this date.
Bacon keeps best when stored in its original container or a sealed bag, although it will keep for longer if transferred to a sealed container.
Before and after handling bacon, always wash your hands. To avoid cross-contamination, use separate cutting boards and utensils.