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How long do Leftovers last in the fridge?

3 kinds · each with its own window

Leftovers, with meat, fish, poultry, or egg · In the fridge

Use by3 days to 4 days

Counted from the day you stored it

USDA FoodKeeper figure · as published

How this date is worked out

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Turning the range into a date

Leftovers (with meat, fish, poultry, or egg) keep 3–4 days in the fridge. Enter a day and each row becomes a calendar date, worked out in your browser.

Leftovers, with meat, fish, poultry, or egg

In the freezerBest quality by2 months to 3 months after the day you stored it
In the fridgeUse by3 days to 4 days after the day you stored it

Leftovers, without meat, fish, poultry, or egg (such as cooked vegitables, rice, or potatoes)

In the freezerBest quality by1 month to 2 months after the day you stored it
In the fridgeUse by3 days to 4 days after the day you stored it

Leftovers, pizza

In the freezerBest quality by1 month to 2 months after the day you stored it
In the fridgeUse by3 days to 4 days after the day you stored it

Leftovers, with meat, fish, poultry, or egg · In the freezer

2 months to 3 months

Counted from the day you stored it

Every storage figure the USDA publishes for this item

USDA FoodKeeper lists 3 kinds under Leftovers.

Leftovers, with meat, fish, poultry, or egg

In the freezer2 months to 3 months
In the fridge3 days to 4 days

Leftovers, without meat, fish, poultry, or egg (such as cooked vegitables, rice, or potatoes)

In the freezer1 month to 2 months
In the fridge3 days to 4 days

Leftovers, pizza

In the freezer1 month to 2 months
In the fridge3 days to 4 days

What USDA FSIS and the FDA say about this food

For: Leftovers, with meat, fish, poultry, or egg · Leftovers, without meat, fish, poultry, or egg (such as cooked vegitables, rice, or potatoes) · Leftovers, pizza

Thaw Frozen Leftovers Safely
Safe ways to thaw leftovers include the refrigerator, cold water and the microwave oven. Refrigerator thawing takes the longest but the leftovers stay safe the entire time. After thawing, the food should be used within 3 to 4 days or can be refrozen.
Cold water thawing is faster than refrigerator thawing but requires more attention. The frozen leftovers must be in a leak-proof package or plastic bag. If the bag leaks, water can get into the food and bacteria from the air or surrounding environment could enter it. Foods thawed by the cold water method should be cooked before refreezing.
Microwave thawing is the fastest method. When thawing leftovers in a microwave, continue to heat it until it reaches 165° F as measured with a food thermometer. Foods thawed in the microwave can be refrozen after heating it to this safe temperature.

USDA FSIS, Leftovers and Food Safety, retrieved 4 November 2026. Quoted word for word.

For: Leftovers, with meat, fish, poultry, or egg · Leftovers, without meat, fish, poultry, or egg (such as cooked vegitables, rice, or potatoes) · Leftovers, pizza

Reheat Leftovers Safely
When reheating leftovers, be sure they reach 165° F as measured with a food thermometer. Reheat sauces, soups and gravies by bringing them to a rolling boil. Cover leftovers to reheat. This retains moisture and ensures that food will heat all the way through.

USDA FSIS, Leftovers and Food Safety, retrieved 4 November 2026. Quoted word for word.

From KeepsUntilWhere these numbers come fromThe USDA source, the parse rules and what this site cannot tell you

Other foods on the same USDA shelf

Food safety rules that apply to every food

Keep the refrigerator temperature at or below 40° F (4° C). The freezer temperature should be 0° F (-18° C).
Never allow meat, poultry, seafood, eggs, or produce or other foods that require refrigeration to sit at room temperature for more than two hours—one hour if the air temperature is above 90° F.
Though food will be safe indefinitely at 0° F, quality will decrease the longer the food is in the freezer.
Never thaw food at room temperature, such as on the counter top. There are three safe ways to defrost food: in the refrigerator, in cold water, and in the microwave. Food thawed in cold water or in the microwave should be cooked immediately.
Perishable foods should never be thawed on the counter, or in hot water and must not be left at room temperature for more than two hours.
If you're not sure or if the food looks questionable, throw it out.

Sources: FDA: are you storing food safely · FDA: safe food handling · USDA FSIS: safe defrosting.

Where these numbers come from

Every figure and note on this page is reproduced from USDA FoodKeeper as published; the calendar date is the only arithmetic, and it runs in your browser.

Source: USDA FoodKeeper, retrieved 1 September 2026. A figure that does not match the source? Tell us. How the site is built.

The answer at the top is for Leftovers, with meat, fish, poultry, or egg, the kind this site shows first; every kind the USDA lists under this name is printed with its own figures.

USDA index terms: cooked vegetables, egg, fish, leftover, meat, pizza, potato, potatoes, poultry, rice, vegetable, vegetables, without meat

KeepsUntil is an independent reference built on public USDA data. It is not affiliated with, endorsed by, or connected to the U.S. Department of Agriculture or the Food and Drug Administration. Storage times are reproduced from USDA FoodKeeper as published; when in doubt, follow the FDA and USDA FSIS guidance linked on every food page.