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Storing leftovers safely is key to preventing foodborne illness and preserving taste. Here’s a practical guide:
⏱ 1. Cool Food Quickly
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Refrigerate within 2 hours (or 1 hour if the room is above 90°F/32°C).
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Divide large portions into shallow containers (2 inches deep or less) so they cool faster.
🧊 2. Use the Right Containers
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Use airtight containers made of glass or BPA-free plastic.
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Avoid storing food in opened cans or with foil/plastic wrap directly on the food for long periods.
❄️ 3. Refrigerate or Freeze
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Fridge: Good for 3–4 days.
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Freezer: Safe indefinitely, but best quality within 2–3 months.
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Label containers with the date to track freshness.
🌡 4. Keep the Fridge at the Right Temp
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Set fridge to ≤ 40°F (4°C) and freezer to 0°F (-18°C).
🔁 5. Reheat Properly
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Heat to 165°F (74°C) throughout.
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Stir soups, stews, and casseroles so heat is evenly distributed.
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Only reheat once if possible to reduce bacterial risk.
🚫 Avoid These Mistakes
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Don’t put hot food directly in a deep container in the fridge—it stays warm too long.
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Don’t taste food to "see if it’s still good." If in doubt, throw it out.