How long can leftovers stay in the fridge?

USDA FSIS says 3 to 4 days. If you will not eat them by then, freeze them. Frozen leftovers keep 3 to 4 months for best quality and are safe longer, but lose moisture and flavor.

Can I put hot food straight in the fridge?

Yes. USDA FSIS says hot food can go directly into the refrigerator. Split big batches into shallow containers so they cool faster, or chill them in an ice or cold water bath first.

How long can food sit out?

No more than 2 hours at room temperature, or 1 hour if it is above 90 degrees F, such as at an outdoor picnic. After that, USDA FSIS says to throw it away.

Do I have to thaw frozen leftovers before reheating?

No. USDA FSIS says it is safe to reheat frozen leftovers without thawing. It just takes longer.

What temperature should reheated leftovers reach?

165 degrees F, checked with a food thermometer. Bring sauces, soups and gravies to a rolling boil.

How long leftovers are safe, and how to cool and reheat them

Short answerGet leftovers into the fridge within 2 hours (1 hour above 90 degrees F). Eat them within 3 to 4 days, or freeze them for 3 to 4 months. Reheat to 165 degrees F.

Sources checked October 22, 2026. About 2 minutes to read. If this page and an official source disagree, follow the official source.

The short rules

These come from the USDA Food Safety and Inspection Service page on leftovers and food safety.

Bacteria grow fast between 40 and 140 degrees F.
Refrigerate leftovers within 2 hours. Make that 1 hour when it is over 90 degrees F.
Eat refrigerated leftovers within 3 to 4 days.
Frozen leftovers keep 3 to 4 months for best quality.
Reheat to 165 degrees F.

Cool it fast

Split big pots into shallow containers. A full pot of soup takes a long time to cool.
Slice roasts and hams into smaller pieces. Cut turkey into smaller pieces. Legs and wings can stay whole.
Put hot food straight into the fridge, or chill it first in an ice or cold water bath.
Cover it, wrap it airtight, or seal it in a container.

A tip that helps: write the date on the lid with tape and a marker. Then the 3 to 4 day count is not a guess.

Thaw it safely

You have three safe options.

Fridge. Slowest, but safe the whole time. Use within 3 to 4 days, or refreeze.
Cold water. Faster. The food must be in a leak proof bag. Cook it before refreezing.
Microwave. Fastest. Keep heating until it reaches 165 degrees F.

You can also reheat straight from frozen. It takes longer, but USDA FSIS says it is safe.

Reheat it right

Heat to 165 degrees F, checked with a food thermometer in more than one spot.
Bring sauces, soups and gravies to a rolling boil.
Cover the dish. In a microwave, cover it, vent the lid, stir or rotate, and let it rest before you check the temperature.

Got leftovers to use up?

Turning leftovers into something new is half the fun. Recipe ideas are on FindFood, where home cooks share recipes that disappear after 7 days unless people rescue them.

Questions about a specific food

Call the USDA Meat and Poultry Hotline at 1-888-MPHOTLINE (1-888-674-6854) for help with meat, poultry, and egg products.