Store foods in clean, food-grade containers. Cool leftovers in the fridge in a container less than 3 inches deep. A standard 13 x 9 pan works well for cooling. Once cooled, you can repackage in clean containers and refrigerate or freeze.
After each reheating, leftovers will be safe in the fridge for an additional three to four days. Because the quality decreases each time food is reheated, it is best to reheat only the amount needed. Cooked foods that cannot be used within four days should be frozen for longer, safe storage.17-Jul-2019
Divide large amounts of leftovers into small, shallow containers for quick cooling in the refrigerator. With poultry and other stuffed meats, remove the stuffing and refrigerate it in a separate container. Place hot foods directly into the refrigerator or freezer, but don’t overload the container.21-Jan-2009
Do not let leftovers sit at room temperature for longer than two hours. Store leftovers that need reheating in the fridge (set at 40°F or below according to a refrigerator thermometer) in a clean, airtight container. Reheat leftovers to 165°F.17-Apr-2020
– Keep high-risk food at 5 °C or below or above 60 °C to avoid the temperature danger zone and food poisoning.
– Store raw foods below cooked foods.
– Store food in suitable, covered containers.
– Avoid refreezing thawed foods.
– Check and observe the use-by dates on food products.
– Take special care with high-risk foods.
– Keep your refrigerator below 40°F.
– Store all foods wrapped or in covered containers.
– Store foods quickly.
– Avoid overloading your refrigerator because cold air needs room to circulate.
– Once a week, clean out the refrigerator.
– If food is moldy, discard it in a bag or wrapper so mold spores don’t spread.
Storing leftovers in a container of less than 3 inches deep and 40 degrees or less. Reheating to 165degrees. Keeping cold food wrapped or in covered containers.