The short answer
Cooked leftovers 3–4 days, raw chicken 1–2 days, raw beef 3–5 days, opened milk 5–7 days, hard cheese 3–4 weeks, cooked rice 1 day at room temperature and 4 days refrigerated.
Fridge dates are about safety, not taste. Keep the fridge at or below 4°C and these numbers hold.
Step by step
- Set the fridge to 1–4°C and verify with a cheap thermometer — dials lie.
- Cool leftovers within two hours and store in shallow containers.
- Store raw meat on the bottom shelf so it cannot drip onto anything.
- Label containers with the date cooked, not the date stored.
- Reheat leftovers once, to steaming hot, and discard what is not eaten.
What it costs
| Item | Typical cost |
|---|---|
| Fridge thermometer | $6–$12 |
| Glass storage set | $25–$60 |
| Average household food waste | $1,200–$1,800 / year |
Common questions
Best before vs use by?
Best before is quality and often flexible. Use by is safety — respect it.
Can I refreeze thawed food?
Yes if it thawed in the fridge and is still cold. No if it sat out.
Why is rice singled out?
Bacillus cereus spores survive cooking and multiply at room temperature. Cool rice fast.