The 2-hour rule comes first
Perishable food left at room temperature (the danger zone, 4–60°C / 40–140°F) for more than 2 hours should be thrown out — 1 hour if the room is above 32°C / 90°F. Refrigerate leftovers promptly in shallow containers so they cool fast; the clock for fridge storage starts when the food is cool and sealed.
Fridge vs freezer limits (USDA)
Fridge (≤4°C) keeps cooked meat 3–4 days, cooked fish 3–4 days, soups/stews 3–4 days, cooked rice 3–4 days, opened milk 7 days, eggs 3–5 weeks. Freezing keeps quality for months — but safety only as long as the freezer stays at ≤ −18°C; thaw in the fridge, never on the counter.
When in doubt
- Smell and texture lie less than dates: slimy, sour or fuzzy means discard — no exceptions.
- "Best by" is quality, not safety — in the US, most "use by" dates on meat and dairy are also quality dates (the main exception is infant formula). Follow storage times and sensory checks.
- Reheating kills bacteria, not toxins: food left too long can make you sick even if reheated to 75°C.
- Refreezing thawed meat: safe only if it was thawed in the refrigerator (quality drops); if thawed at room temperature, don't refreeze.
Limits here follow USDA FoodKeeper guidance; immune-compromised people, pregnant women and young children should use shorter windows.