How to store leftovers

How to tell leftovers have gone bad

• Leftovers keep 3 to 4 days in the fridge or 3 to 4 months in the freezer. After 4 days the risk of food poisoning goes up even if the food looks and smells fine, because the bacteria that cause illness do not change taste or smell.
• Anything left at room temperature for more than 2 hours (1 hour above 90 F / 32 C) should be thrown out, not refrigerated.
• Visible mould, a slimy surface or a sour smell means it goes out. USDA lists cooked leftover meat, casseroles, grains and pasta among the mouldy foods that cannot be saved.
• Reheat leftovers to 165 F (74 C), and bring soups, sauces and gravies to a boil.

Sources: Leftovers and Food Safety (USDA FSIS); Molds on Food: Are They Dangerous? (USDA FSIS); Are You Storing Food Safely? (FDA). The times on this page are quality guidelines, not safety limits; food that shows these signs goes out regardless of the date.

Storage habits that make the difference

Refrigerate deli and prepared foods within two hours of purchase or cooking, in shallow covered containers for faster cooling. Use most within three to four days, and reheat leftovers until steaming hot before eating. Freeze portions you will not finish in time, and label them clearly with the date.