Overview
- Refrigerate perishable leftovers within one hour when it’s hotter than 32 °C outdoors and within two hours in milder conditions, and keep the refrigerator at 4 °C or below.
- Store food in clean, airtight containers, divide large batches into smaller portions for quicker cooling, and separate raw items from cooked dishes to prevent cross‑contamination.
- Reheat leftovers to an internal 74 °C and stir during heating to eliminate cold spots, and skip slow‑warming appliances that keep food in the bacterial “danger zone.”
- Let very hot dishes cool briefly in covered containers before chilling—about an hour within the safe window—and reheat only the portions you plan to eat rather than an entire pot.
- Plan to eat refrigerated leftovers within three to four days or freeze them promptly with labels for best quality for about three months, and do not rely on smell or appearance to judge safety.