How Long Are Leftovers Safe to Eat? It Depends on These Factors
Key takeaways:
Leftovers are usually good for 3 to 4 days if they’re stored in the fridge. If you freeze your leftovers, they can last for several months.
If your cooked food has been sitting out for more than 2 hours at room temperature, you should throw it out instead of storing it as leftovers.
To keep your leftovers safe, cook your food well in the first place, cool it quickly, and reheat it thoroughly when serving it again.
Table of contents
It’s the end of a long day and you’re staring into your fridge, wondering what to eat. You see your lasagna from last week and wonder, “Is it still OK to eat that?”
If you do this regularly, you’re not alone. Leftovers are convenient, and they help reduce food waste. But if you’re not careful, leftovers can also increase your risk for foodborne illnesses. So how do you know if the food in your fridge is still OK to eat?
Read on to learn how long leftovers last, how to store them properly, and how to tell when food may be past its prime.
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How long do leftovers last?
Most leftovers last 3 to 4 days if they’re stored in the fridge. After that, bacteria can start to develop. This increases your risk of food poisoning. But how long your leftovers last will depend on what kind of food it is, where you’re storing it, and how you’ve packaged it.
How long can leftovers last in the refrigerator vs. freezer?
Leftovers can last much longer in the freezer than in the refrigerator. Food stored in the freezer can last indefinitely. Bacteria won’t grow on food while it’s frozen, so it won’t become unsafe to eat. But freezing food can affect a food’s quality and taste.
Here are some commonly stored leftovers along with guidance about how long they’re good for. (Note that the times listed for frozen leftovers refer to optimal taste, not safety.)
Leftover type | Refrigerated | Frozen |
Cooked meats | 3-4 days | 2-6 months |
Soups or stews | 3-4 days | 2-3 months |
Opened package of hot dogs | 1 week | 1-2 months |
Deli sliced meat | 5 days | 1-2 months |
Hard-boiled eggs | 1 week | Doesn’t freeze well |
Pizza | 3-4 days | 1-2 months |
What factors affect the safety of leftovers?
When it comes to making leftovers last, time in the fridge is only one factor. Other things play a role, too. The Food and Safety Inspection Service of the U.S. Department of Agriculture (USDA) recommends the following to help make sure that your leftovers are safe to eat.
Cook your food well
Your leftovers are more likely to be safe to eat if you’ve cooked your food thoroughly in the first place. If meat, poultry, or fish doesn’t reach a high enough internal temperature when they’re first cooked, there’s a higher chance that bacteria can grow when you store them as leftovers.
Use a food thermometer to make sure the internal temperature gets high enough during cooking. Make sure to cook:
Poultry (chicken, turkey) to an internal temperature of 165°F (74°C)
Meat (beef, pork, and lamb) to an internal temperature of 145°F (63°C)
Ground meat (beef, pork, and lamb) to an internal temperature of 160°F (71°C)
Fish and shellfish to an internal temperature of 145°F (63°C)
How to meal prep: Meal prepping can save time, money, and energy. And it’s easier than you might think. Here are some tips for getting started.
Long-lasting vegetables: Stocking up on veggies with a long shelf life and storing them properly reduces food waste. And it helps you make nutritious meals.
Are frozen veggies healthy? Yes, frozen veggies can be just as healthy as fresh ones. Here’s how to pick the most nutritious frozen vegetables.
Keep food out of the ‘danger zone’
Bacteria can grow quickly between the temperatures of 40°F and 140°F (4°C and 60°C). For this reason, this temperature range is often called the “danger zone”. To keep your food safe, try to prevent it from spending too much time in this range by:
Keeping hot food above 140°F: If you’re serving food at a buffet, keep food warm using a warming tray, hot chafing dishes, or slow cooker.
Keeping cold, perishable foods below 40°F: Don’t let that potato salad sit on the counter and reach room temperature. If you’re serving it at a buffet, keep it cool by nesting the dish in a bowl of ice.
Cool food quickly
It’s best to cool food down soon after cooking and serving it. This prevents it from spending much time in the danger zone. It’s OK to save leftovers that have been sitting out for an hour or two (more on this below). But the less time that cooked food sits out the better.
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The USDA Food and Safety Inspection service recommends putting hot food directly into the refrigerator instead of waiting for it to cool on the counter first. If food is still hot or warm when you put it in the fridge, leave one corner of the container open. Once the food has finished cooling, seal the container.
How long can food be left out?
Cooked and other perishable foods — including dairy, cut produce, and eggs — can be left out at room temperature for up to 2 hours. If your food has been sitting out longer than that, the USDA recommends throwing it out instead of packaging it for leftovers.
There are exceptions to this. When you are outdoors — for example, at a picnic — and the temperature is above 90°F (32°C), throw away leftovers after an hour. That’s because the higher temperature makes it easier for bacteria to grow faster.
Remember that these guidelines refer to leaving food out at room temperature. If you want to keep food out longer, you can do so safely by keeping hot food hot and the cool food cool while it’s out.
How to make leftovers last longer
The best way to make leftovers last longer is to freeze them instead of refrigerate them. You can keep leftovers in the freezer as long as you want and still safely eat them after months or even years. Just keep in mind that the longer you keep food in the freezer, the more it will affect taste and texture. Leftovers stored in the freezer will probably taste best within 2 to 3 months.
Store leftovers safely
To make sure that your leftovers will stay safe for 3 to 4 days in the refrigerator, try to:
Store it in smaller containers. If you have a big pot of soup, separate it into several smaller containers. This will help it cool faster and avoid lingering in unsafe temperature ranges.
Cover leftovers well. Make sure your containers are tightly covered. This prevents moisture from entering, which can lead to bacteria growth.
Label your leftovers. It can be hard to remember what day you prepared the food. Label it with dates so there’s no confusion.
Reheat food thoroughly
When you reheat leftovers, be sure to reheat the food quickly and fully. It’s less likely that bacteria will have a chance to develop if you:
Reheat sauces, soups, and gravies by bringing them to a boil.
Make sure to cover and rotate the food for even cooking if you’re reheating food in the microwave.
Use a temperature of 325°F (163°C) or higher if you’re reheating food in an oven.
Note that reheating leftovers in a slow cooker isn’t recommended. That’s because the leftovers would spend too much time in the danger zone. This increases the risk of a bacteria developing and could cause food poisoning.
Signs of spoilage
Sometimes food can spoil even before 3 to 4 days have passed. This is more likely to happen if the food was out for hours before going into the fridge.
You can sometimes tell that food has spoiled by its appearance or smell. Signs of food spoilage include:
Change in color
Change in odor
Visible growth, like white or green spots that could indicate mold
Rising air bubbles
Slimy texture
But keep in mind that food can be spoiled even without any obvious signs. That’s why the “sniff test” — smelling the food to see if it’s OK to eat — isn’t a good idea. If too much time has passed, it’s best to throw it out, even if it looks and smells normal.
And you should never taste food to see if it’s OK to eat. If you’re unsure if food is still OK to eat, the USDA recommends tossing it. Their rule of thumb: “When in doubt, throw it out.”
Frequently asked questions
Yes. If you have a large amount of frozen leftovers, it’s safe to thaw it in the fridge, take out the part you want to heat up, and then refreeze the rest.
If you know that your leftovers were properly cooked and refrigerated within the 2-hour window, it’s OK to eat them cold. But the USDA recommends heating leftovers to an internal temperature of 165°F or higher (74°C or higher).
Yes. If you heat up leftovers and don’t eat them all, it’s OK to put them back in the refrigerator. Just remember that the time that the food already spent in the fridge still “counts.” So if you had some leftover casserole after it spent 2 days in the fridge, but you only ate half of it, you can put it back into the fridge. But it will only be good for another 1 to 2 days.
If you stored your cooked rice in the fridge, no. Cooked rice, like all foods, should be thrown out after 3 to 4 days in the refrigerator. If you stored your leftover rice in the freezer, then it’s fine to eat 5 days later. Cooked rice stored in the freezer is fine to eat several months after it’s been cooked.
The bottom line
After a long busy day, reheating leftovers can be a great way to enjoy an easy and nutritious meal. To keep your food safe, store your leftovers properly and pay attention to how long they’ve been in the fridge. Most leftovers are good for 3 to 4 days in the fridge. Leftovers can last indefinitely in the freezer, but after a couple of months they may not taste as fresh. Remember to trust your instincts. If your leftover food looks or smells off, it’s best to play it safe and throw it away.
Why trust our experts?
References
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AskUSDA. (2024). What is the “2 hour rule” with leaving food out? U.S. Department of Agriculture.
Australian Institute of Food Safety. (n.d.). Perishable food spoilage and how to spot it.
FoodSafety.gov. (2023). Cold food storage chart.
Food Safety and Inspection Service. (n.d.). Food safety. U.S. Department of Agriculture.
Food Safety and Inspection Service. (2013). Keep your food safe during emergencies: Power outages, floods & fires. U.S. Department of Agriculture.
Food Safety and Inspection Service. (2017). ‘Danger zone’ (40°F - 140°F). U.S. Department of Agriculture.
Food Safety and Inspection Service. (2020). Leftovers and food safety. U.S. Department of Agriculture.
Food Safety and Inspection Service. (2020). Safe minimum internal temperature chart. U.S. Department of Agriculture.
Food Safety and Inspection Service. (2021). 10 smart tips to keep your restaurant leftovers safe. U.S. Department of Agriculture.
StateFoodSafety. (n.d.). When to throw it out: Leftovers.
