Refrigerate takeout and restaurant leftovers within 2 hours of when the food was served, at 40 °F (4 °C) or below, and use them within 3 to 4 days. Best freezer quality is roughly 1–2 months for most dishes.
The 3–4 days is safety guidance — but the clock and the 2-hour rule start at serving time, and you usually can’t verify how long the food sat before or during delivery. When the time out of refrigeration is unknown or clearly over 2 hours, the conservative rule is to discard.
Most takeout freezes safely if refrigerated in time; quality varies a lot by dish. Best quality roughly 1–2 months.
Curries, stews, and rice dishes freeze well. Fried items lose crispness; noodle dishes soften; creamy sauces can split.
Prepare & portion. Transfer out of foil trays and thin plastic tubs into proper airtight containers; portion by meal.
Package. Airtight freezer containers or bags; label with the dish and the date it was served.
Thaw & use. Thaw overnight in the refrigerator and reheat to 165 °F (74 °C) until steaming throughout.
Thaw overnight in the refrigerator; reheat to 165 °F (74 °C). Reheat rice dishes until steaming hot throughout.
Do not refreeze reheated takeout. The general rules are in the refreezing guide and the Refreezing Decision tool.