Can I eat 7 day old leftovers? A comprehensive food safety guide

October 9, 2025 •

3 min read

According to the FDA Food Code, perishable foods should be discarded after a maximum of seven days in the refrigerator, but many experts recommend a much shorter timeframe of three to four days to be safe. This critical food safety rule directly addresses whether you can eat 7 day old leftovers without risking your health.

Quick Summary

This guide explains the maximum safe duration for refrigerated leftovers, detailing why most foods become unsafe well before seven days. Learn the risks of bacterial growth, the best storage practices, and visual signs of spoilage to avoid potential foodborne illness.

Key Points

Seven Days is a Maximum, Not a Rule: The FDA guideline of up to seven days for leftovers is a maximum, but a much shorter timeframe (3-4 days) is safer for most perishable foods.
Bacteria Can Be Odorless and Tasteless: Dangerous pathogens, which can cause food poisoning, often don't produce any noticeable changes in the food's smell, texture, or appearance.
Reheating Isn't a Guarantee: While reheating to 165°F can kill many bacteria, some heat-stable toxins from pathogens will remain and can still make you sick.
Follow the 2-Hour Rule: To minimize bacterial growth, refrigerate leftovers in shallow, airtight containers within two hours of cooking.
Freeze to Preserve, Don't Reset: If you won't eat leftovers within 3-4 days, freeze them. Freezing pauses bacterial growth but doesn't reverse it, so the countdown resumes upon thawing.
When in Doubt, Throw It Out: The simplest and safest approach is to discard any leftovers you are unsure about.

Understanding the 7-Day Rule and Its Limitations

While the FDA Food Code provides a seven-day maximum for discarding perishable foods, this is often a generous, high-end estimate and not a reliable safety benchmark for all food types. The “danger zone” for bacterial growth is between 40°F and 140°F, and even a well-functioning refrigerator only slows, but does not stop, the proliferation of harmful bacteria and molds. The safety and quality of leftovers degrade significantly over time, with the risk of foodborne pathogens increasing exponentially after just a few days.

The composition of the food is a major factor. Items categorized as Time and Temperature Control for Safety (TCS) foods, which include cooked rice, meat, poultry, dairy products, and baked potatoes, are particularly susceptible and require stricter time limits. For optimal freshness and safety, it's widely recommended to consume most leftovers within three to four days. Waiting an entire week significantly increases the risk, as many dangerous bacteria, such as Staphylococcus aureus or Bacillus cereus, do not alter the food's appearance, smell, or taste, making it impossible to detect contamination without a lab test.

How Proper Reheating Affects Safety

Some people believe that thoroughly reheating leftovers can kill any bacteria that have grown. While heating food to an internal temperature of 165°F (74°C) is a crucial step to kill many pathogens, it does not solve all problems. Certain bacteria, such as Staphylococcus aureus, produce heat-stable toxins that are not destroyed by reheating. This means you could still get sick from the toxins even if the bacteria themselves are dead. Relying solely on reheating is a risky strategy and should not be used to justify eating old leftovers.

Best Practices for Leftover Storage and Handling

To maximize the safety and shelf life of your leftovers, follow these best practices:

Cool Quickly: The “2-hour rule” is vital. Cool and refrigerate perishable food within two hours of cooking. Dividing large batches into smaller, shallow containers helps the food cool faster and more evenly.
Use Airtight Containers: Store leftovers in sealed, airtight containers to prevent moisture loss and protect against other contaminants in the refrigerator.
Label Clearly: Always label your containers with the date they were made. This prevents any guesswork and ensures you stick to the three- to four-day rule. Using the FIFO (first-in, first-out) method is an excellent way to rotate your food stock.
Store Correctly: Place leftovers and other ready-to-eat foods on the top shelves of the refrigerator. This prevents any drips or spills from raw meat, poultry, or seafood stored below from contaminating your cooked food.

The Impact of Freezing

If you are not going to eat your leftovers within the safe four-day window, your best option is to freeze them immediately. Freezing stops bacterial growth in its tracks. However, it is essential to remember that freezing does not restart the safety clock. If you put two-day-old food in the freezer, it is still two-day-old food when thawed. The bacterial growth simply pauses and resumes once the food is thawed. When you eventually thaw frozen leftovers, be sure to use them within one to two days.

Comparison of Leftover Longevity

This table provides a quick reference for common types of leftovers and their recommended safe refrigeration periods.


Food Type	Maximum Recommended Refrigeration (at 40°F or below)	Key Safety Concern
Cooked Meat, Poultry, and Stews	3 to 4 days	Bacterial growth (e.g., Staphylococcus aureus)
Cooked Rice and Pasta	2 days	Bacillus cereus spores, which survive cooking
Soups (with meat or vegetables)	3 to 4 days	Bacterial contamination from ingredients
Pizza	3 to 4 days	Multiple ingredient contamination risks
Deli Meats (opened package)	3 to 5 days	Listeria contamination risk
Egg, Tuna, or Chicken Salad	3 to 5 days	High-moisture, high-risk for spoilage

Conclusion: Prioritize Safety Over Waste

While it may seem wasteful to discard leftovers, prioritizing your health is paramount. The potential for foodborne illness from eating 7 day old leftovers is a risk not worth taking. The general and safest rule of thumb is to discard perishable food after four days, regardless of appearance or smell. When in doubt, throw it out. By adopting safe storage practices, quick cooling, and using dated containers, you can enjoy your leftovers safely and minimize the need for risky judgments.

For more information on food safety and handling, the USDA offers detailed guidance and charts on cold food storage: https://www.foodsafety.gov/food-safety-charts/cold-food-storage-charts.

Frequently Asked Questions

According to the FDA, perishable leftovers should be discarded after a maximum of seven days. However, many food safety experts advise consuming leftovers within three to four days for optimal safety and quality.

No, you cannot. Many food poisoning-causing pathogens, including Staphylococcus aureus, do not alter the food's aroma or taste, making it impossible to detect contamination through smell alone.

While it is pushing the recommended safety window, properly stored leftovers that have been refrigerated for five days can still be safe. For many foods, the risk increases beyond the three to four-day mark. The absolute maximum for most foods is seven days.

The 'Danger Zone' is the temperature range between 40°F and 140°F (4°C and 60°C) where bacteria can multiply rapidly. To keep food safe, you must minimize the time it spends in this range.

No, freezing does not reset the safety clock. It only stops bacterial growth. When the food is thawed, the countdown to spoilage resumes from where it left off.

Leftovers should be refrigerated within two hours of being cooked. For large batches, dividing the food into smaller, shallow containers can speed up the cooling process and reduce the risk of bacterial growth.

Eating spoiled food can lead to foodborne illness, commonly known as food poisoning. Symptoms can range from mild stomach upset to severe vomiting, diarrhea, and fever, and in serious cases, can lead to hospitalization.