Overview
- Coverage on Dec 27 highlights conflicting timelines for cooked turkey in the fridge, with NHS-backed advice urging a two‑day limit and FSA‑linked reporting allowing up to four days, effectively through Dec 29.
- Core safety steps are consistent across agencies: cool leftovers within one to two hours, store in shallow containers, and keep fridges at or below 5°C.
- Reheating guidance aligns on making food piping hot throughout, targeting about 75°C or 70°C for two minutes per NHS advice, with a strict rule to reheat only once and to fully defrost before heating.
- Food‑hygiene experts advise practical ranges by food type, typically two to three days for meats and three to five days for vegetables and potatoes, plus portioning cold meats so only what is needed is reheated.
- Freezing remains the safest way to extend life, with the FSA saying leftovers can be frozen up to the use‑by date and remain safe though quality may drop after three to six months, so wrap, label and portion for best results.