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Most people guess how long leftovers are good for, and the guesses run from “two days” to “until it smells.” The official food-safety answer is more specific than either, and it is easy to remember once you see it laid out.
The Short Answer: 3 to 4 Days in the Fridge
The federal cold storage chart on FoodSafety.gov gives cooked leftovers 3 to 4 days in a refrigerator set to 40°F or below. That covers cooked meat and poultry, pizza, soups and stews. After that the risk of food poisoning goes up, even when the food still looks and smells fine. The bacteria that make people sick usually do not change the taste or smell.
The 2-Hour Rule Comes First
The clock starts when the food comes off the heat, not when it goes in the fridge. USDA says leftovers must be refrigerated within 2 hours. If the room or the weather is above 90°F, that drops to 1 hour. Bacteria multiply fastest between 40°F and 140°F, which food-safety agencies call the danger zone. Food left out overnight should be thrown away, not reheated.
How Long Common Foods Last
| Food | Fridge (40°F) | Freezer (0°F) |
|---|---|---|
| Cooked meat or poultry | 3 to 4 days | 2 to 6 months |
| Soups and stews | 3 to 4 days | 2 to 3 months |
| Pizza | 3 to 4 days | 1 to 2 months |
| Egg, chicken or tuna salad | 3 to 4 days | Does not freeze well |
| Hard-cooked eggs | 1 week | Do not freeze |
| Opened lunch meat | 3 to 5 days | 1 to 2 months |
| Raw ground meat | 1 to 2 days | 3 to 4 months |
| Raw poultry | 1 to 2 days | 9 months (pieces) to 1 year (whole) |
| Raw steaks, chops and roasts | 3 to 5 days | 4 to 12 months |
Times are from the FoodSafety.gov cold food storage chart.
Freezer Times Are About Quality, Not Safety
The freezer column confuses people. Food kept at a steady 0°F stays safe indefinitely. The months listed are how long it keeps its taste and texture. A stew frozen for eight months is safe to eat. It may just be drier or duller than it was.
Cool It Fast, Reheat It Hot
Use shallow containers. A deep pot of soup can stay warm in the middle for hours. USDA recommends dividing large amounts into shallow containers and cutting big items into smaller portions so they chill quickly.
Hot food can go straight into the fridge. You do not have to let it cool on the counter first. That older advice is what pushes food past the 2-hour mark.
Reheat to 165°F. Check with a food thermometer, and bring soups, sauces and gravies to a rolling boil. Our safe cooking temperatures guide explains how to take a reading properly.
Frequently Asked Questions
Can I refreeze leftovers I already thawed?
Yes, with conditions. USDA says leftovers thawed in the refrigerator can be refrozen. If you thawed them in cold water or the microwave, reheat them to 165°F before refreezing.
Does the smell test work?
No. Spoilage bacteria cause smells, but the bacteria that cause food poisoning often do not. Go by the date, not your nose.
How do I keep track of dates?
Write the date on a strip of masking tape when the container goes in. It takes five seconds and ends the guessing.
The Bottom Line
Get leftovers into the fridge within 2 hours, eat them within 3 to 4 days, and freeze anything you will not finish in that time. For the habits that waste the most food and money, see our guide to food storage mistakes. If you are cooking a large bird, our holiday turkey guide covers thawing times.
Sources: FoodSafety.gov: Cold Food Storage Chart and USDA Food Safety and Inspection Service: Leftovers and Food Safety.