How Long Do Leftovers Last in the Fridge?

The short answer

Most cooked leftovers last 3–4 days in a refrigerator kept at 40°F or below. Count from the day the food was cooked, not from when it was packed away. This general window applies to dishes such as cooked meat, poultry, fish, grains, beans, casseroles and soups. If you will not eat them within four days, freeze them promptly instead of stretching the refrigerator time.

Cool and refrigerate promptly

Refrigerate perishable cooked food within 2 hours of cooking or serving. On days above 90°F, shorten that limit to 1 hour. Divide large batches into shallow containers so heat escapes more efficiently, then cover and refrigerate. You do not need to leave a large pot on the counter until it reaches room temperature; portioning it into smaller containers is the practical approach.

• Label containers with the cooking date.
• Keep the fridge at 40°F or below.
• Avoid packing the refrigerator so tightly that cold air cannot circulate.

How to reheat leftovers safely

Reheat leftovers to 165°F throughout, checking the thickest or coolest part with a food thermometer. Stir soups, sauces and other microwave-heated foods partway through, and let them stand briefly so heat can even out. Reheat only the portion you plan to eat when possible; repeated warming and cooling can reduce quality and makes storage harder to track.

• Add a splash of water to rice, pasta or grains if they dry out.
• Cover foods loosely in the microwave to retain moisture.
• Bring soups and sauces to a steady simmer while stirring.

Use extra care with different foods

The 3–4 day rule is a useful guide for general cooked leftovers, but ingredients can affect texture and quality sooner. Seafood, creamy sauces and cut vegetables may decline before they become obviously unsafe, while dense dishes may heat unevenly. Follow the shortest date on any packaged ingredient and keep raw foods separate from ready-to-eat leftovers.

When to throw leftovers out

Discard food that sat out beyond the two-hour limit—or one hour in temperatures above 90°F—even if it looks fine. Also discard leftovers older than four refrigerated days, or any food with mold, unusual sliminess, a leaking container or an off smell. Do not taste food to decide whether it is safe. When in doubt, discard.