Throwing away good food wastes money, but eating spoiled leftovers can make you sick. This guide gives practical timelines based on common food-safety guidance (such as USDA and NHS advice), plus tips to store food correctly. Always follow local guidance and use your judgement.
The basic rules
- Keep your fridge at 4°C (40°F) or below. A fridge thermometer helps.
- Refrigerate cooked food within 2 hours (1 hour in very hot weather).
- Use shallow, airtight containers so food cools quickly.
- Label containers with the date.
Fridge storage times
| Food | In the fridge | In the freezer |
|---|---|---|
| Cooked dal and curries | 3 to 4 days | 2 to 3 months |
| Cooked rice | Best within 1 day | Up to 1 month |
| Cooked chicken, fish, egg dishes | 3 to 4 days | 2 to 3 months |
| Chapati and roti | 2 to 3 days | Up to 2 months |
| Cut fruit | 3 to 5 days | Up to 8 months (for freezing) |
| Chopped raw vegetables | 3 to 5 days | Varies |
| Soups and stews | 3 to 4 days | 2 to 3 months |
These are general guides. Dishes with dairy, seafood or lots of moisture may spoil faster.
Why rice is special
Cooked rice can carry bacteria whose spores survive cooking and grow at room temperature. Cool it quickly, refrigerate within an hour or so, and eat it within a day.
Reheating safely
- Heat leftovers until steaming hot throughout, around 74°C (165°F).
- Reheat only once. Do not warm and cool food repeatedly.
- Stir microwaved food so it heats evenly.
Signs food has gone bad
- Sour or unusual smell
- Slimy texture or visible mould
- Colour changes or bubbling
If in doubt, throw it out. Some bacteria cause illness without changing smell or taste.
Freezing tips
- Freeze in single-meal portions.
- Leave a little headspace, since liquids expand.
- Thaw in the fridge, not on the counter.
Waste less food
Plan portions, store smartly and use leftovers early. More ideas are in 5 simple ways to cut food waste and our 7-day Indian meal prep plan.