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How long leftovers last in the fridge and freezer
Two numbers cover almost every leftover: refrigerate within 2 hours, and eat within 3 to 4 days. The rest is getting food cold fast and hot enough again.
Count the days since you cooked itThe numbers
From USDA’s Food Safety and Inspection Service.
| Step | Rule |
|---|---|
| Refrigerate cooked food | Within 2 hours, or 1 hour above 90 °F |
| Keep in the refrigerator | 3 to 4 days, at 40 °F or below |
| Keep in the freezer | 3 to 4 months for best quality; safe indefinitely |
| Reheat | To 165 °F; sauces, soups, and gravies to a rolling boil |
For turkey, stuffing, and gravy, USDA’s roasting guide gives the same 3 to 4 days in the refrigerator and suggests using frozen turkey leftovers within 2 to 6 months for best quality.
The 2-hour rule
Bacteria grow fastest between 40 and 140 °F.
USDA names the two main causes of foodborne illness as food not cooked to a safe temperature and food left out at an unsafe one. Between 40 and 140 °F bacteria grow rapidly, so hot food should be kept at 140 °F or warmer and cold food at 40 °F or below. Leftovers have to go into the refrigerator within 2 hours of cooking or of coming out of a warmer. Perishable food left at room temperature longer than that — 1 hour above 90 °F, as at a summer picnic — should be thrown away, whether it looks and smells fine or not.
Cool it fast
Shallow containers, smaller pieces.
A big pot of soup cools slowly in the middle, which gives bacteria time. USDA’s advice is to divide large amounts into shallow containers, cut roasts and hams into smaller parts, and carve a turkey before chilling it — slice the breast meat; legs and wings can stay whole. Hot food can go straight into the refrigerator, or into an ice or cold water bath first. Cover or wrap leftovers airtight to keep bacteria out, hold moisture in, and stop them taking on other smells.
Thawing and reheating
Three safe ways to thaw, one temperature to reach.
Frozen leftovers can be thawed in the refrigerator, in cold water in a leak-proof bag, or in the microwave. After refrigerator thawing, use them within 3 to 4 days or refreeze them; cook food thawed in cold water before refreezing it. Frozen leftovers can also be reheated without thawing, in a saucepan, oven, or microwave; it just takes longer.
Reheat to 165 °F. Bring sauces, soups, and gravies to a rolling boil. In a microwave, cover the food, rotate it, let it stand, and check the temperature in several places, because microwaves leave cold spots. Food reheated to 165 °F can be refrozen.
Safe leftovers start with safe cooking
The minimum internal temperatures.
- Beef, pork, lamb, and veal steaks, chops, and roasts: 145 °F, then a 3-minute rest.
- Ground beef, pork, lamb, and veal: 160 °F.
- All poultry: 165 °F.
A food thermometer is the only reliable test. Before the holidays, see how to thaw a turkey, and if the power goes out, what to keep and what to toss.
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QUESTIONS THIS ANSWERS
Questions this answers
How long do leftovers last in the fridge?
USDA says leftovers can be kept in the refrigerator for 3 to 4 days. Frozen, they are safe indefinitely but keep their best quality for about 3 to 4 months.
How long can cooked food sit out?
No more than 2 hours at room temperature, or 1 hour when it is above 90 °F. After that, USDA says to throw perishable food away.
What temperature should leftovers be reheated to?
165 °F, measured with a food thermometer. Sauces, soups, and gravies should be brought to a rolling boil, and microwaved food should be covered, rotated, and checked in several places.