Overview
- Keep refrigerators at 4 °C or below and move perishable dishes into cold storage within two hours, or within one hour if the room is above 32 °C.
- Plan to eat refrigerated leftovers within three to four days or freeze properly packaged portions, labeling dates, for roughly up to three months.
- Reheat leftovers to an internal 74 °C, stirring to eliminate cold spots, and avoid slow-warming appliances that keep food in the danger zone.
- Divide large batches into small, airtight portions to speed cooling, and let hot, covered containers cool briefly at room temperature within safe time limits to reduce condensation.
- Prevent cross-contamination by using clean containers and separating raw from cooked foods, and do not rely on smell or appearance when deciding whether to discard.