Storing cooked food correctly is key to preventing foodborne illness and reducing waste. Many people save leftovers but aren’t sure how long they stay safe or keep their quality.
This guide covers storage times, best practices, and signs it’s time to toss your food.
General Refrigerator Guidelines (1°C–5°C)
- Cooked meats (beef, chicken, pork, turkey): 3–4 days
- Cooked fish: 2–3 days
- Cooked rice, pasta, legumes: 3–5 days
- Soups & stews: 3–4 days
- Boiled eggs (in shell): Up to 1 week
- Cooked vegetables: 3–5 days
- Pizza or empanadas: 3–4 days
- Homemade sauces (béchamel, tomato-based): 3–4 days
- Milk- or cream-based desserts (flans, mousses): 2–3 days
Best Practices for Safe Storage
1. Cool Before Refrigerating
Never put hot food straight into the fridge. Let it cool to room temperature within two hours to avoid raising the overall fridge temperature.
2. Use Airtight Containers
Seal leftovers in containers or wrap tightly with plastic or foil. This prevents cross-contamination and slows spoilage.
3. Label with Dates
Mark each container with the preparation date. This helps track freshness and reduces waste.
4. Store Smartly
Place cooked food on the top shelves, away from raw meat or fish, to prevent leaks and contamination.
5. Reheat Only Once
Warm up only what you’ll eat. Repeated reheating lowers quality and raises bacterial risk. Always reheat to at least 70°C.
Extra Tips to Prevent Waste
- Freeze leftovers you won’t eat within 3 days—most dishes keep well up to 3 months.
- Never mix fresh and old food; use a clean container each time.
- Trust your senses: if food smells off, looks discolored, or shows mold—discard it immediately.
- Keep your fridge between 1°C and 5°C for maximum food safety.
✅ By following these storage habits, you’ll protect your health, keep meals fresh longer, and cut down on unnecessary waste.
