How long will it keep? This chart covers the foods most often batch-cooked at home. Times assume food was cooked thoroughly, cooled promptly, and stored in sealed containers in a fridge at 5°C (40°F) or below, or a freezer at −18°C (0°F).
| Food | Fridge | Freezer | Tip |
|---|---|---|---|
| Cooked rice | Up to 1 day | 1 month | Cool within 1 hour; reheat until steaming |
| Cooked pasta / noodles | 3–5 days | 1–2 months | Toss with a little oil to prevent sticking |
| Dal, curries, chilli | 3–4 days | 2–3 months | Freeze flat in bags for faster thawing |
| Cooked chicken | 3–4 days | 2–4 months | Store sauce separately if possible |
| Cooked beans & lentils | 3–5 days | 3 months | Freeze in their cooking liquid |
| Egg muffins / frittata | 3–4 days | 2 months | Line containers with kitchen paper |
| Hard-boiled eggs (in shell) | Up to 7 days | Not recommended | Peel on the day you eat them |
| Roasted vegetables | 3–5 days | 2 months | Texture softens after freezing |
| Washed salad leaves | 3–5 days | Not suitable | Store with a paper towel |
| Chopped onions & peppers (raw) | 3–5 days | 2–3 months | Freeze on a tray, then bag |
| Cooked quinoa | 4–5 days | 2 months | Spread out to cool quickly |
| Soups & stews | 3–4 days | 3 months | Leave space for expansion when freezing |
| Overnight oats | 3–4 days | Not recommended | Add fresh fruit on the day |
| Baked oat bars / muffins | 4–5 days | 3 months | Wrap individually |
Cooling food safely
Bacteria multiply fastest between 5°C and 60°C (40°F–140°F). Get cooked food into the fridge within two hours — or one hour for rice. Divide large batches into shallow containers so they cool quickly, and never leave a big pot to cool overnight on the stove.
Freezing tips
- Label every container with the dish name and date.
- Leave a little space at the top of containers — liquids expand as they freeze.
- Freeze soups and curries flat in bags; they stack neatly and thaw faster.
- Freezing pauses bacterial growth but does not kill bacteria, so freeze food while it's fresh.
Thawing and reheating
- Thaw in the fridge overnight, or use the microwave defrost setting and cook straight away.
- Don't thaw food at room temperature on the counter.
- Reheat until steaming hot all the way through — 75°C (165°F) in the centre.
- Reheat leftovers only once.
When to throw it out
If food smells sour, looks slimy, shows mould, or you're unsure how long it's been stored, throw it away. Some harmful bacteria don't change how food looks or smells, so storage times matter more than appearance.
This chart is general guidance. Food safety recommendations differ between countries and individual situations — people who are pregnant, elderly, very young or immunocompromised may need to take extra care. For official advice, consult your national food safety authority.