Food Safety at Home: Storing and Reheating Leftovers
Older adults can be more vulnerable to foodborne illness. Learn simple rules for storing, labeling and reheating leftovers safely.
The short version
- Refrigerate leftovers within two hours of cooking.
- Most leftovers are best eaten within three to four days or frozen.
- Reheat leftovers to 165 degrees Fahrenheit, checked with a food thermometer.
In this guide
Leftovers are a great way to save time and money. But as we get older, the immune system can become less able to fight off foodborne illness, so food safety deserves extra attention. A few simple habits make a big difference.
The basics: clean, separate, cook, chill
Food safety experts often summarize safe handling in four steps:
- Clean hands, surfaces and utensils often.
- Separate raw meats, poultry and seafood from ready-to-eat foods.
- Cook foods to safe internal temperatures.
- Chill foods promptly.
Storing leftovers
Refrigerate within two hours. Bacteria grow quickly at room temperature. Put leftovers in the refrigerator within two hours of cooking, or within one hour if the room or outdoor temperature is above 90 degrees Fahrenheit.
Use shallow containers. Divide large amounts of food into smaller, shallow containers so they cool quickly.
Keep your refrigerator cold. It should be at 40 degrees Fahrenheit or below, and the freezer at 0 degrees. An inexpensive appliance thermometer can confirm this.
Label everything. Write the name of the food and the date on each container with masking tape and a marker.
How long do leftovers last?
According to the USDA, most cooked leftovers can be kept in the refrigerator for three to four days. If you will not eat them in that time, freeze them. Frozen leftovers stay safe indefinitely, though quality is best within a few months.
When in doubt, throw it out. You cannot always tell whether food is unsafe by smelling or tasting it.
Reheating safely
- Reheat to 165 degrees Fahrenheit, checked with a food thermometer in the thickest part.
- Bring sauces, soups and gravies to a rolling boil.
- In the microwave, cover food, stir halfway through and let it stand for a minute or two so heat spreads evenly.
- Do not reheat leftovers in a slow cooker, which may not heat food quickly enough.
Thawing frozen leftovers
Thaw in the refrigerator, in cold water or in the microwave, never on the counter. Food thawed in the microwave or in cold water should be reheated right away.
Foods that need extra care
Older adults are often advised to be extra careful with certain foods:
- Deli meats and hot dogs: reheat until steaming hot.
- Raw or undercooked eggs: cook eggs until yolks and whites are firm.
- Unpasteurized milk and some soft cheeses made from unpasteurized milk.
- Raw sprouts.
- Undercooked meat, poultry and seafood: use a food thermometer to check doneness.
- Refrigerated smoked seafood, unless it is cooked.
Takeout and restaurant leftovers
Treat restaurant leftovers the same way. Refrigerate them within two hours, which includes the time spent driving home and running other errands.
Keep your kitchen clean
- Wash hands with soap for 20 seconds before and after handling food.
- Clean the refrigerator regularly and wipe up spills.
- Replace sponges often, or sanitize them.
- Use separate cutting boards for raw meats and produce.
Know the signs
If you develop symptoms like vomiting, diarrhea, fever or abdominal cramps after eating, drink fluids and contact your doctor, especially if symptoms are severe or last more than a day. Older adults can become dehydrated quickly.
