When things in the fridge start to mold, ooze, or smell, you know it’s time to throw them out. But how do you avoid getting to that point?
How long do leftovers last?
According to the FDA Food Code, all perishable foods that are opened or prepared should be thrown out after 7 days, maximum. No leftovers should survive in your fridge for longer than that. Some foods should be even be thrown away before the 7 day mark. Refer to expiration dates and food safety guidelines to know how to handle specific foods. The chart below from Foodsafety.gov is a useful guide for food in the fridge.
How to make leftover food last longer
If you want your leftovers to last longer, freeze them. Just be sure to keep track of how long you had it in the fridge before you put it in the freezer. Freezing stops bacterial growth in its tracks like a car at a red light. When you thaw your food, however, the light turns green and bacterial growth continues from where it left off. So, according to the chart below, steak that was in the fridge for 3 days before it was frozen will be good for 1 to 2 days after it is thawed. Remember that frozen foods are safe indefinitely, so the following guidelines for freezer food refer to food quality, not safety.
Check out our chart to see if there’s any food in your fridge or freezer that needs to be thrown out.
| Category | Food | Refrigerator
(40 °F or below) | Freezer
(0 °F or below) |
| Salads | Egg, chicken, ham, tuna, & macaroni salads | 3 to 5 days | Does not freeze well |
| Hot dogs | Opened package | 1 week | 1 to 2 months |
| Unopened package | 2 weeks | 1 to 2 months |
| Lunch meat | Opened package or deli sliced | 3 to 5 days | 1 to 2 months |
| Unopened package | 2 weeks | 1 to 2 months |
| Bacon & sausage | Raw bacon | 7 days | 1 month |
| Raw sausage made from chicken, turkey, pork, or beef | 1 to 2 days | 1 to 2 months |
| Hamburger & other ground meats | Raw hamburger, ground beef, turkey, veal, pork, lamb, & mixtures of them | 1 to 2 days | 3 to 4 months |
| Raw beef, veal, lamb, & pork | Steaks | 3 to 5 days | 6 to 12 months |
| Chops | 3 to 5 days | 4 to 6 months |
| Roasts | 3 to 5 days | 4 to 12 months |
| Raw poultry | Chicken or turkey, whole | 1 to 2 days | 1 year |
| Chicken or turkey, pieces | 1 to 2 days | 9 months |
| Soups & Stews | Vegetable or meat added | 3 to 4 days | 2 to 3 months |
| Leftovers | Cooked meat or poultry | 3 to 4 days | 2 to 6 months |
| Chicken nuggets or patties | 3 to 4 days | 1 to 3 months |
| Pizza | 3 to 4 days | 1 to 2 months |
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Learn about this and more in the StateFoodSafety Food Handler Course.
— Suzanna Sandridge
Editor’s note: This post was originally published in January 2014 and has been updated for freshness, accuracy, and comprehensiveness.
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FAQs
Leftovers can be kept for 3 to 4 days in the refrigerator. After that, the risk of food poisoning goes up. If you don't think you'll be able to eat leftovers within four days, freeze them right away. Frozen leftovers will stay safe for a long time.
When should leftovers be thrown out? ›
Leftovers can be kept in the refrigerator for 3 to 4 days or frozen for 3 to 4 months. Although safe indefinitely, frozen leftovers can lose moisture and flavor when stored for longer times in the freezer.
When should you discard all cooked leftover food by ________________? ›
Once leftovers are stored safely, they will remain safe three to four days.
What is the 2 2 2 rule for leftovers? ›
Two hours to get them in the fridge. Two days to eat them once they're in there. Or freeze them for up to two months. A really simple rule that everyone in the house can understand.
What does the 2 2 4 rule for leftovers state? ›
One way to keep your family and yourself safe from foodborne illness is to remember the 2-2-4 rule: Refrigerate within 2 hours. Use shallow, 2-inch-deep dishes for storing leftovers to allow food to cool quickly. Eat the leftovers within 4 days.
How long should leftovers be left out? ›
The best plan is to put leftovers in the refrigerator right after your meal. Food that is sitting out for a party or picnic should be chilled after two hours at typical room temperature. If it's above 90 degrees Fahrenheit (32 degrees Celsius) or more, food should not sit out for more than one hour.
Should leftover food be thrown away? ›
How long do leftovers last? According to the FDA Food Code, all perishable foods that are opened or prepared should be thrown out after 7 days, maximum. No leftovers should survive in your fridge for longer than that. Some foods should be even be thrown away before the 7 day mark.
When must food be discarded? ›
General Food Safety of Refrigerated Foods
If you are unsure how long products have been held above 40ºF, discard the products. Foodborne pathogens can grow very quickly in some foods held above refrigeration temperatures; visual appearance and odor cannot be used to assess the safety of food products.
What are the rules for leftovers? ›
Refrigerate or freeze leftovers within two hours of preparation (or one hour on days over 90º F) to reduce the chance of bacteria growing. Any perishable foods sitting out at room temperature for longer than two hours should be discarded.
When should you throw food away after it has been out for ____ in the temperature danger zone? ›
If high-risk foods have been left in the temperature danger zone for longer than 2 hours, but less than 4 hours, they should be consumed immediately. Throw out any high-risk foods that have been left in the temperature danger zone for more than 4 hours.
Remember the 2-Hour Rule: Discard any perishables left out at room temperature for more than 2 hours, unless you're keeping it hot or cold. If the buffet is held in a place where the temperature is above 90 °F, the safe holding time is reduced to 1 hour. Watch the clock with leftovers, too!
How long can food be left out before it needs to be thrown away ___________________? ›
Bacteria thrive in temperatures between 40 and 140 degrees and can double every 20 minutes in that “danger zone.” Based on that growth, scientists pinpointed two hours to be the maximum amount of time consumers can safely leave perishable food at room temperature.
What is the 2 4 rule? ›
Food held between 5oC and 60oC for 2-4 hours can still be used or sold, but can't be put back in the fridge. Food held between 5oC and 60oC for 4 hours or more must be thrown away.
What is the danger zone for leftovers? ›
After two hours, perishable food enters the Danger Zone (between 40°F to 140°F (4°C to 60°C)) where bacteria can multiply quickly and cause the food to become unsafe. If foods have been left out for more than two hours, discard items to prevent foodborne illness.
When should leftovers be used responses? ›
The danger zone is between the temperatures of 40° F and 140° F. Cooked food should be divided into smaller portions and refrigerated or frozen for quick cooling. Use small containers no deeper than four-inches or individually wrap portions. Leftovers can be safely stored in the refrigerator for three to four days.
When within 2 hours leftovers need to be rapidly reheated? ›
The State Sanitary Code now requires that the entire mass of all cooked and refrigerated potentially hazardous food which is to be reheated must be reheated to 165 degrees Fahrenheit or above within two hours, and held above 140 degrees Fahrenheit until served.
How do you know if leftovers have gone bad? ›
If the texture of your food has changed, find something else to eat. If you're still unsure about the status of your leftovers check the food's texture. If food feels slimy or otherwise has a drastic texture change, then it is likely spoiled.
What is the last day to eat leftovers? ›
Typically, leftovers will safely last for three to four days if they're refrigerated within two hours and packed in an airtight container. According to the Mayo Clinic, after this time frame, illness-causing bacteria are more likely to grow, even in the cold environment of a refrigerator.
Can you eat cooked meat after 5 days? ›
USDA recommends using cooked leftovers within 3 to 4 days. There are two different families of bacteria: pathogenic bacteria, the kind that cause foodborne illness, and spoilage bacteria, the kind of bacteria that cause foods to deteriorate and develop unpleasant odors, tastes, and textures.
