How Long Are Leftovers Good For? The 2-Hour Rule and 3-to-4-Day Limit

This guide is for anyone packing up after a big holiday meal or meal-prepping for the week who wants to know how long food stays safe.

Leftovers don’t come with an expiration date, so it helps to know the rules. Two numbers cover most situations: 2 hours on the table and 3 to 4 days in the fridge. Here’s where those numbers come from, how long specific leftovers last, and how to cool, freeze and reheat them so they stay safe.

The quick answer

• Refrigerate within 2 hours. The CDC says never to leave perishable food out for more than 2 hours, or 1 hour if it’s exposed to temperatures above 90°F, such as in a hot car or at a picnic.³
• Eat within 3 to 4 days. FoodSafety.gov’s chart lists 3 to 4 days in the refrigerator for cooked meat or poultry leftovers, pizza, and soups and stews.¹
• Reheat to 165°F. FoodSafety.gov lists 165°F (74°C) for leftovers of any type.⁴

Why the 2-hour rule matters

The CDC says bacteria can multiply rapidly in the “danger zone” between 40°F and 140°F.³ Room temperature sits right in the middle of it. FoodSafety.gov says that perishable food left out longer than 2 hours should be thrown away.²

The fix is to keep food out of that range: hot food at 140°F or above, and cold food in a refrigerator at 40°F or below.² FoodSafety.gov also says to keep the freezer at 0°F or below and to use an appliance thermometer to check both.²

Our advice: at a holiday meal, set a timer when dinner is served. Pack up food before dessert, not after the guests leave.

How long common leftovers last

From the FoodSafety.gov chart:¹

The FDA gives the same 3 to 4 days for leftover cooked egg dishes such as casseroles and quiche.⁵

Those 3 to 4 days count from when the food was cooked, not from when you opened the container. Our advice: if you can’t remember when you made it, that’s your answer.

How to cool leftovers quickly

The faster food gets cold, the less time it spends in the danger zone.

• Use shallow containers. FoodSafety.gov says leftovers should go into shallow containers and be refrigerated promptly so they cool quickly.² The CDC says to package warm or hot food into several clean, shallow containers before refrigerating.³
• Don’t wait for it to cool on the counter. The CDC says small portions of hot food can go straight into the refrigerator, since they chill faster.³

Our advice:

• Divide a big pot of soup or chili into containers a few inches deep instead of putting the whole pot in the fridge.
• Carve the turkey or roast off the bone before you refrigerate it.
• Leave a little space between containers on the shelf so cold air can move around them.
• Label each container with the date.

Freezing leftovers

If you won’t eat something within 3 to 4 days, freeze it. FoodSafety.gov says freezer times are for quality only, and that food kept continuously at 0°F or below can be kept indefinitely.¹ The chart’s freezer column tells you how long it will still taste good.

Keep in mind that freezing doesn’t destroy harmful germs; it keeps food safe until you cook or reheat it.²

Our advice: freeze leftovers in meal-size portions, flat if they’re in bags, and freeze them on day one or two rather than day four.

Thawing frozen leftovers

The CDC lists three safe ways to thaw food: in the refrigerator, in cold water, or in the microwave, and says never to thaw food on the counter.³ FoodSafety.gov says the refrigerator is the safest.²

Our advice: soups and stews can go straight from the freezer into a pot over low heat. Stir often and bring them to 165°F.

Reheating

FoodSafety.gov says to microwave food to 165°F (74°C) or above.² The CDC says to use a food thermometer to make sure food reaches 165°F, and to check your microwave’s wattage to choose a cooking time.³

Our advice: cover the dish, stir halfway through and check the center, since microwaves heat unevenly. Only reheat what you’ll eat; each round trip out of the fridge adds time in the danger zone.

Sending leftovers home with guests

The same clock applies to food that leaves your house. The 2-hour limit drops to 1 hour above 90°F, which includes the inside of a parked car.³

Our advice:

• Pack to-go plates straight from the fridge, not from the serving table if the food has been out for a while.
• For a long drive, put containers in a cooler with ice packs.
• Tell guests when the food was cooked, so they can count their own 3 to 4 days.
• Keep stuffing, gravy and meat in separate containers; they cool faster and reheat more evenly that way.

Takeout and restaurant leftovers

Our advice: treat restaurant food like your own cooking. The 2-hour clock started when it was served, so a doggy bag that spent dinner on the table and an hour in the car may already be close to the limit. Refrigerate it as soon as you get home and eat it within 3 to 4 days.

Frequently asked questions

Are leftovers good after 5 days? FoodSafety.gov’s limit for most cooked leftovers is 3 to 4 days.¹ Our advice: after that, throw them out, even if they look and smell fine.

Is pizza left out overnight safe? It was out much longer than the 2-hour limit, so the CDC’s rule says no.³

Can I put hot food straight in the fridge? Yes, in small portions or shallow containers, according to the CDC.³

Checklist

• Into the fridge within 2 hours (1 hour above 90°F).
• Shallow containers, labeled with the date.
• Eat within 3 to 4 days, or freeze.
• Thaw in the fridge, cold water or microwave.
• Reheat to 165°F.
• When in doubt, throw it out.

Thawing a turkey? See how long to thaw a turkey. For raw meat times, see how long ground beef lasts in the fridge.