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Cooked leftovers: six steps for fast chilling and 3–4-day use

USDA recommends dividing leftovers into shallow containers and chilling within two hours of cooking; use refrigerated leftovers within about three to four days.

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USDA FSIS

Original source: How do I handle leftovers safely? | USDA FSIS (updated December 20, 2024)

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Instead of leaving a large pot out to cool, transfer leftovers into shallow portions and refrigerate promptly. Time and temperature matter more than a smell test.

Your try-it-at-home checklist

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1. Divide cooked leftovers into clean, shallow containers; do not leave a large pot cooling on the counter for hours.
2. Refrigerate or freeze within two hours, or within one hour if the surrounding temperature is above 90°F (32°C).
3. Maintain the refrigerator at 40°F (4°C) or below and the freezer near 0°F (−18°C); use an appliance thermometer.
4. Cover in food-safe containers and label the preparation date so the use-by plan is clear.
5. Eat refrigerated leftovers within three to four days or freeze them sooner; follow shorter guidance for particular foods if applicable.
6. Discard food left out too long or stored past the safe window. Do not use tasting as a safety test; reheat leftovers thoroughly.

Original source: How do I handle leftovers safely? | USDA FSIS (updated December 20, 2024)

Your try-it-at-home checklist

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