Handle leftovers safely
Before adding leftovers to your pantry, check how they were cooled and stored.
When not to use leftovers
- Throw away perishable food that has been left at room temperature for more than two hours.
- If it was hotter than 32°C (90°F), the limit is one hour (USDA guidance).
- If you are not sure how long food was left out, or how it was stored, do not use it.
Cool and store
Divide leftovers into small, shallow portions so they cool faster. Cool them, cover them, and put them in the fridge or freezer within one to two hours.
Use within 48 hours
Eat refrigerated leftovers within 48 hours. If you won't manage that, freeze them instead. Label containers with the date the food was cooked.
This 48-hour advice comes from the UK Food Standards Agency. It is not a universal rule, and other countries' guidance may differ.
Rice needs extra care
Some bacteria in rice form spores that can survive cooking. If cooked rice is stored badly, it can become unsafe to eat.
- Cool rice quickly, ideally within one hour.
- Don't leave it to cool in the rice cooker, steamer or pan.
- Keep it in the fridge and eat it within 24 hours.
- Reheat it no more than once, until it is steaming hot all the way through.
Reheat once, thoroughly
Reheat only the portion you need, until it is steaming hot all the way through — not just warm. When using a microwave, stir or turn the food, and follow the packaging or microwave instructions for stirring and standing time.
Thaw in time
Once food has defrosted, cook and eat it within 24 hours.