The First Steps With Storing and Reheating Leftovers
Storing and Reheating Leftovers: the few things that matter most, and the mistakes that catch people out early.
How to cool, store and reheat cooked food so bacteria do not have time to multiply.
Key takeaways
- Refrigerate within: 2 hours of cooking, or 1 hour if the room or outdoors is above 90°F (32°C)
- Use refrigerated leftovers within: 3 to 4 days
- Most useful single change: Divide large amounts into shallow containers so they cool quickly in the refrigerator.
- Commonest mistake: Leaving food out to cool on the counter for hours before refrigerating it.
- See a doctor if any of the signs under "When to speak to a doctor" below apply to you.
Why bother
Bacteria grow fastest between 40°F and 140°F (4°C to 60°C), and some produce toxins that reheating does not destroy, so timing matters as much as temperature.
Start here
Two to start. There is no prize for doing all of it in week one.
- Divide large amounts into shallow containers so they cool quickly in the refrigerator
- Label containers with the date you cooked the food
Then add these
The next additions, when you are ready for them.
- Thaw frozen leftovers in the refrigerator or microwave and reheat them right away
- Cover food when microwaving and stir halfway through so it heats evenly
The numbers, in one place
| Measure | Figure |
|---|---|
| Refrigerate within | 2 hours of cooking, or 1 hour if the room or outdoors is above 90°F (32°C) |
| Use refrigerated leftovers within | 3 to 4 days |
| Reheat to | 165°F (74°C); bring sauces, soups and gravies to a rolling boil |
| Frozen leftovers | safe indefinitely at 0°F (-18°C); best quality within about 3 to 4 months |
| The danger zone | 40°F to 140°F (4°C to 60°C) |
Common early mistakes
- Leaving food out to cool on the counter for hours before refrigerating it
- Smelling or tasting food to decide if it is safe; most germs that cause illness do not change taste or smell
- Keeping takeout or party food that sat out longer than 2 hours
Related topics
- What the Guidance Really Says About Meal Planning (Nutrition)
- Batch Cooking: Sorting the Evidence From the Noise (Healthy Recipes)
- Food and Water Safety Abroad: Sorting the Evidence From the Noise (Travel Health)
- Storing Medicines: What Published Guidance Supports (Medicines Safety)
Where to go next
- Storing and Reheating Leftovers: Common Questions Answered
- Storing and Reheating Leftovers: Just the Figures
- Storing and Reheating Leftovers — the reference entry
- Food Safety: The Complete Guide
- Food Recalls: Sorting the Evidence From the Noise
- Raw Milk: Sorting the Evidence From the Noise
When to speak to a doctor
See your doctor if vomiting or diarrhea lasts more than a few days, comes with a high fever or blood, or affects someone who is pregnant, very young, older or has a weakened immune system. Call 911 for severe dehydration, confusion or fainting.
Where this comes from
How this page was put together
Every figure, recommendation and warning above is taken from the guidance named in Where this comes from. Nothing on this page is inferred, summarized or generalized beyond what those bodies publish: where they give a number, it is their number, and where they are silent, so are we. Pages are rebuilt whenever the underlying record changes. Sign-off by a named clinician, where it has happened, is shown at the top of the page along with the date.
Medical disclaimer
This article is general information, not medical advice. It cannot account for your own history, medication or circumstances. Always speak to your doctor, pharmacist or another qualified health professional before making changes that affect your treatment, and never delay seeking medical advice because of something you have read here. In an emergency, call 911.
Spotted something wrong? Report an error on this page. We correct on the page and say what changed.
