Most cooked leftovers are good for 3 to 4 days in a refrigerator kept at 40°F or below, according to the USDA Food Safety and Inspection Service (guidance last updated July 2020). After that, throw them out. If you won't get to them in time, freeze them before the window closes. That window assumes the food went into the fridge promptly.
How many days does each kind of leftover keep?
These times come from the cold storage chart in FSIS's food safety basics (checked October 2026). The fridge column is for 40°F or below; the freezer column is for 0°F or below.
| Leftover | Fridge | Freezer |
|---|---|---|
| Cooked meat and casseroles | 3 to 4 days | 2 to 3 months |
| Cooked poultry | 3 to 4 days | 4 to 6 months |
| Soups and stews | 3 to 4 days | 2 to 3 months |
| Pizza | 3 to 4 days | 1 to 2 months |
| Fully cooked ham slices | 3 to 4 days | 1 to 2 months |
| Egg, chicken, tuna and macaroni salads | 3 to 5 days | Does not freeze well |
| Hard-cooked eggs | 1 week | Does not freeze well |
The chart doesn't list cooked rice, pasta or vegetables on their own. For those, FSIS's general guidance is to use most cooked leftovers within 3 to 4 days.
Freezer times are about quality, not safety. FSIS says frozen leftovers are safe indefinitely but lose moisture and flavor the longer they sit.
Why can't you just smell them?
Because the bacteria that make people sick aren't the ones that make food smell off. FSIS separates spoilage bacteria, which change how food looks and smells, from the bacteria that cause foodborne illness, which don't grow or grow very slowly in the fridge. Its June 2021 leftovers tips put it plainly: you can't see or taste harmful bacteria.
A container that smells fine on day 6 is still on day 6. Count days, not sniffs.
Mold is the one sign you can see. FSIS says to throw out moldy cooked leftovers, casseroles, grains and pasta, because mold can reach below the surface. It also says not to sniff the moldy item.
When does the clock start?
It only starts if the food made it into the fridge in time. FSIS says to refrigerate perishable food within 2 hours, or within 1 hour when it's above 90°F. Between 40°F and 140°F, bacteria can double in as little as 20 minutes. Perishable food left out past those limits belongs in the trash, not the fridge.
Two things help food cool fast enough:
- Split big batches into shallow containers so the middle chills quickly.
- Don't wait for food to cool on the counter. FSIS says hot food can go straight into the refrigerator or into an ice or cold water bath.
Check that your fridge actually runs at 40°F or below with an appliance thermometer, as FSIS recommends.
Do takeout leftovers follow the same rule?
Yes. FSIS gives 3 to 4 days for cooked meat, poultry and pizza from takeout, the same as food cooked at home. The difference is the trip: if you won't be heading straight home after a restaurant meal, FSIS suggests skipping the leftovers.
How do you keep track of the days?
- Write the day you cooked it on the lid or a piece of tape.
- Put the newest containers in the back so the oldest ones are what you see first.
- Plan a leftover meal for day 2 or 3 instead of waiting for a night you don't feel like cooking. Our leftovers guide covers how to build that into the week.
- Freeze anything you won't eat by day 3. FSIS says it's safe to reheat frozen leftovers without thawing, in a saucepan or microwave.
- Throw out what's left after day 4.
Cooking for one makes this harder, since a full recipe can outlast the window. And food that goes in the trash is money out of your grocery budget.
How hot do leftovers need to get when you reheat them?
Reheat leftovers to 165°F, checked with a food thermometer, according to FSIS. Sauces, soups and gravies should come to a rolling boil.
FSIS's reheating tips add a few specifics:
- In the microwave, spread food evenly and stir halfway through to avoid cold spots.
- In the oven, set it no lower than 325°F.
- Skip the slow cooker for reheating, because food can sit too long between 40°F and 140°F.
- If you don't finish a reheated portion, refrigerate the rest right away.
