PREVRA How Long to Keep Leftovers Chart: Safe Storage Times for Every Type of Leftover Food
A quick-reference chart showing safe refrigeration and freezing times for cooked meats, rice, pasta, dairy-based dishes, and prepared vegetables. Designed for UK commercial kitchens following SFBB and HACCP requirements.
Why leftovers are among the most dangerous foods in your kitchen
Rice is the most dangerous leftover in any commercial kitchen. Bacillus cereus spores survive cooking temperatures, and when cooked rice cools slowly, those spores germinate and produce a toxin that reheating cannot destroy. The result: vomiting within one to five hours of eating. The NHS reports hundreds of Bacillus cereus cases annually, nearly all from improperly stored rice.
Cooked meat and fish carry different risks. If left in the danger zone (between 5°C and 63°C) for more than two hours, Staphylococcus aureus — naturally present on human skin — can multiply and produce a heat-stable enterotoxin. Reheating kills the bacteria but not the toxin. This is why an EHO will check both your cooling records and your leftover labelling system during an inspection.
Building a leftover management system that protects your customers and your rating
Cool all leftovers from 63°C to 5°C within 90 minutes using blast chillers, ice paddles, or shallow containers. Label every container with the product name, date produced, and use-by date — never exceed three days including the day of production. Freeze anything that will not be used within that window.
Print this chart and display it near your cooling and storage areas. Train every team member on the specific dangers of rice, pasta, and cooked proteins. Digital SFBB can automate your date-labelling, track cooling times against the 90-minute target, and create a complete audit trail for your EHO — replacing the handwritten labels that smudge and peel off in busy service.
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