Keep Leftovers Safe for Tomorrow
A good leftover plan begins while dinner is still warm. Cool promptly, label clearly, and reheat thoroughly.
Do not wait for a pot to go cold
Divide cooked food into small, shallow containers and refrigerate promptly. USDA guidance sets a two-hour limit at room temperature, shortened to one hour above 32°C / 90°F. Hot food can go directly into the refrigerator in small portions. Do not leave a large pot cooling on the counter for hours.
Keep a cold fridge and a clear date
Keep your refrigerator at 4°C / 40°F or below. Write the cooking date on a container and use most cooked leftovers within three to four days. Our recipe cards may recommend a shorter time for quality or an ingredient-specific reason. Follow the shorter instruction.
Give cooked rice special care
For rice, follow the UK Food Standards Agency’s more cautious advice: cool quickly, ideally within one hour, refrigerate, use within twenty-four hours, and reheat only once. Improperly stored rice can remain unsafe after reheating. Never rely on smell or appearance alone to decide whether food is safe.
Reheat all the way through
Cooked leftovers should reach 74°C / 165°F. Stir and rotate microwave-heated food and check several places because cold spots can remain. Bring soups and sauces to a rolling boil. Reheat the portion you plan to eat and discard food that exceeded safe room-temperature limits.
Sources & further reading
Food safety sources checked October 1, 2026. Follow local guidance where it is stricter.
Updated 2026-10-01. How we create and review our guides.