In a world of viral recipes and expensive groceries, leftovers can feel like a lifesaver — already cooked, already cold, and ready to go. So what could possibly go wrong? According to food safety experts, quite a bit. Leftovers are one of the most common sources of food poisoning at home. Whether you’re meal prepping, batch cooking, or stretching a weeknight takeaway, everyday habits, like letting food cool on the counter or keeping it a little too long, can raise your risk. The good news? These mistakes are simple to spot and easy to fix.
We spoke with food safety specialists and public health experts to break down exactly where leftovers go wrong and how to store them safely.
Jill Roberts, PhD, professor in the Department of Global, Environmental, and Genomic Health Sciences at the University of South Florida
Mistake #1: Letting food cool on the counter.
Mistake #2: Using smell as a safety test.
Mistake #3: Mishandling starchy leftovers.
Mistake #4: Reheating leftovers repeatedly.
Mistake #5: Stretching leftovers past their limit.
Mistake #6: Overcrowding your refrigerator.
Mistake #7: Cooling food in the wrong containers.
Food safety isn’t just about how you cook your food; it’s about how you cool and store it. You don’t need a degree in microbiology to meal prep safely. Wash your hands (for a full 20 seconds), refrigerate food within two hours, cool fast and in shallow containers, and stop trusting your nose. Your gut will thank you.