The short answer
- Cooked leftovers: 3 to 4 days in the fridge.
- Raw minced meat, raw poultry and raw fish: 1 to 2 days.
- Raw steaks, chops and roasts: 3 to 5 days.
- Keep the fridge at 5°C (41°F) or below, ideally 0 to 4°C (32 to 40°F). Keep the freezer at −18°C (0°F).
- Refrigerate cooked food within 2 hours, or within 1 hour in hot weather above about 32°C (90°F).
These are guidelines from food safety agencies such as the USDA. Always follow the "use by" date on packaging.
Fridge storage chart
| Food | Fridge (0 to 4°C / 32 to 40°F) | Freezer (−18°C / 0°F) |
|---|---|---|
| Cooked leftovers (meat, stews, casseroles, pasta) | 3 to 4 days | 2 to 3 months |
| Cooked rice | 1 day for caution, no more than 3 to 4 days | 1 month |
| Raw chicken, turkey and other poultry | 1 to 2 days | 9 months (pieces), 12 months (whole) |
| Raw minced (ground) meat | 1 to 2 days | 3 to 4 months |
| Raw steaks, chops, roasts (beef, lamb, pork) | 3 to 5 days | 4 to 12 months |
| Raw fish and seafood | 1 to 2 days | 3 to 8 months |
| Cooked fish | 3 to 4 days | 2 to 3 months |
| Bacon | 7 days | 1 month |
| Deli meats, opened | 3 to 5 days | 1 to 2 months |
| Hot dogs, opened | 1 week | 1 to 2 months |
| Raw eggs in shell | 3 to 5 weeks | Do not freeze in shell |
| Hard-boiled eggs | About 1 week | Not recommended |
| Milk, opened | About 7 days | 3 months (texture may change) |
| Yoghurt | 1 to 2 weeks | 1 to 2 months |
| Soft cheese (brie, ricotta) | About 1 week once opened | Not ideal |
| Hard cheese (cheddar, parmesan), opened | 3 to 4 weeks | 6 months |
| Soups and stews | 3 to 4 days | 2 to 3 months |
| Cooked vegetables | 3 to 4 days | 2 to 3 months |
Frozen food kept at −18°C stays safe indefinitely. The freezer times above are for best quality, after which taste and texture decline.
The rules that matter most
The two-hour rule. Bacteria multiply fastest between 5°C and 60°C (40°F and 140°F), often called the danger zone. Do not leave perishable food out for more than two hours, or one hour in hot weather. This includes picnic food, buffets and takeaways.
Cool food quickly. Divide large batches into shallow containers so they cool fast, then refrigerate. Do not leave a big pot on the stove to cool overnight.
Reheat thoroughly. Reheat leftovers until steaming hot all the way through, to 74°C (165°F). Only reheat leftovers once. Our guide to safe cooking temperatures has the full list.
When in doubt, throw it out. Many bacteria that cause food poisoning do not change the smell, look or taste of food. The sniff test is not reliable.
Use by, best before and sell by
- Use by: a safety date. Do not eat food after it, even if it looks fine.
- Best before (or best if used by): a quality date. Food is usually safe after it but may be past its best. Eggs are an exception in some countries; follow local advice.
- Sell by: a date for shops, not for you.
Once opened, the storage time on the label usually changes: check for "once opened, use within" instructions.
Setting up your fridge
- Check the temperature with a fridge thermometer. Dials are often inaccurate.
- Raw meat, poultry and fish go on the bottom shelf, in sealed containers, so juices cannot drip onto other food.
- Ready-to-eat food goes on higher shelves.
- The door is the warmest part, so store condiments and drinks there, not milk or eggs if you can avoid it.
- Do not overfill. Cold air needs to circulate.
- Label leftovers with the date.
Thawing safely
- In the fridge: the safest way. Allow about a day for every 2 to 2.5 kg (4 to 5 lb) for large items. Small items thaw overnight.
- In cold water: in a sealed bag, changing the water every 30 minutes. Cook straight away.
- In the microwave: cook immediately afterwards.
- Never thaw on the counter, where the outside warms into the danger zone while the inside is still frozen.
Reducing waste safely
- Freeze leftovers on day one or two if you will not eat them within the window.
- Plan meals and batch-cook for the freezer. Our meal prep guide has ideas.
- First in, first out: move older food to the front.
Who needs to be extra careful
Pregnant women, young children, older adults and people with weakened immune systems are at higher risk of serious food poisoning, including from listeria in deli meats, soft cheeses and smoked fish. They should follow storage times strictly and reheat deli meats until steaming hot.
Key takeaways
- Cooked leftovers: 3 to 4 days. Raw mince, poultry and fish: 1 to 2 days.
- Keep the fridge at or below 5°C (ideally 4°C / 40°F) and the freezer at −18°C (0°F).
- Refrigerate within two hours, and cool food quickly in shallow containers.
- Smell is not a safety test. When in doubt, throw it out.
This article is general food safety information. Follow product labels and your local food safety authority's guidance.