The short answer
Three to four days at or below 4°C (40°F) for most cooked food. Cool it within two hours, store in shallow containers, and reheat to 74°C (165°F). Freeze anything you will not eat by day three.
The clock starts when the food comes off the heat, not when it goes in the fridge.
Step by step
- Divide hot food into shallow containers so it cools quickly.
- Get it into the fridge within two hours (one hour if the room is above 32°C).
- Label with the cooked date, not the storage date.
- Keep the fridge at or below 4°C — verify with a cheap thermometer.
- Reheat once, thoroughly, to steaming hot throughout.
- Freeze portions on day one if the plan is uncertain.
What it costs
| Item | Typical cost |
|---|---|
| Fridge thermometer | $5–$12 |
| Glass storage set | $25–$60 |
| Freezer labels | $4–$8 |
Common questions
Rice too?
Rice is riskier — cool it fast, keep it 1 day ideally, and never leave it out overnight.
Can I reheat twice?
Avoid it. Reheat only the portion you will eat.
Does smell tell me it is safe?
No. The bacteria that make you ill often leave no smell.