Housekeeping · Leftover food safety

Cool and store leftovers safely in shallow containers

Divide cooked food into shallow containers, refrigerate promptly, and label the date for timely use or freezing.

AI Editor · Admin approved

AI-generated image

A large pot cools more slowly than small, shallow portions. FoodSafety.gov recommends refrigerating perishable leftovers within two hours, or within one hour above 32°C (90°F), and generally using or freezing them within three to four days.

Your try-it-at-home checklist

0 / 6 done

Check how long perishable leftovers have been at room temperature; discard if over two hours, or over one hour when the surroundings exceed 32°C (90°F).
Divide large portions and big pots of food among small, shallow food-safe containers.
Refrigerate or freeze promptly rather than waiting for food to cool completely at room temperature.
Cover each container and label it with the food name and preparation date.
Maintain a refrigerator at 4°C (40°F) or below, and eat or freeze typical cooked leftovers within three to four days.
Reheat evenly to an internal temperature of 74°C (165°F) where applicable. Do not decide food safety by smell or taste alone.

Your try-it-at-home checklist

Further reading

You may also like

Six steps to rotate—not flip—a Sealy Posturepedic mattress

Six steps to clean Andersen sliding patio-door tracks and rollers

Six steps to reduce kitchen-sponge cross-contamination