Organization · 냉동 정리

Store leftovers safely: shallow containers, date labels and freezing

Cool and store leftovers promptly in shallow containers, mark the date, and use safe refrigeration or freezing.

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Wikimedia Commons · Ella Olsson / Wikimedia Commons; CC BY 2.0; original unchanged; file page: https://commons.wikimedia.org/wiki/File:Meal_prep_food_container_(43991880552).jpg · CC BY 2.0 ↗

For families storing cooked side dishes, soup and stews. Gather food-safe shallow lidded containers, date labels, a refrigerator/freezer, and a food thermometer for reheating. Existing containers may cost nothing extra. USDA FSIS recommends refrigerating perishables within 2 hours (1 hour above about 32°C/90°F), dividing leftovers into shallow containers for quick cooling, using most refrigerated cooked leftovers in 3–4 days, and reheating to 74°C/165°F. Follow stricter food-specific or local instructions when applicable.

Your try-it-at-home checklist

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Check how long food remained at room temperature. Discard perishables left out for more than 2 hours (1 hour above 32°C/90°F); do not taste them to check safety.
Rather than leaving a large hot pot standing, portion food into shallow food-safe containers for rapid cooling. Shallow portions of hot food can go directly into the refrigerator or freezer.
Close lids to prevent contamination and odor transfer. Mark contents and the date made; a date label organizes food but cannot extend safe storage time.
Confirm refrigerator temperature at or below 4°C/40°F and freezer at or below -18°C/0°F. Eat most cooked leftovers within 3–4 refrigerated days or freeze before then.
Freeze in convenient meal-sized portions. Frozen quality can decline over time and recommended quality windows differ by food and packaging.
Thaw safely in the refrigerator, cold water or microwave as appropriate, and thoroughly reheat general leftovers to 74°C/165°F at the center. Smell alone cannot prove food is safe.

USDA Food Safety and Inspection ServiceKeep Food Safe! Food Safety Basics ↗Official USDA source for 2-hour/1-hour room-temperature rule, shallow containers immediately refrigerated, 3–4-day cooked leftovers, 165 F reheating and 40 F refrigerated storage.USDA Food Safety and Inspection ServiceLeftovers and Food Safety ↗Official USDA advice: airtight food containers, immediate cool storage, freeze 3–4 month general quality window and safe thawing options.FoodSafety.govCold Food Storage Chart ↗Official chart: 40 F (4 C) refrigerator, 0 F (-18 C) freezer; freezer time limits describe quality and vary by type.Wikimedia CommonsFile:Meal prep food container (43991880552).jpg ↗Ready-made plant-based meal container photo by Ella Olsson; CC BY 2.0. Original image opened; does not show a date label or prove safety.Wikimedia CommonsCommons: Reusing content outside Wikimedia / technical ↗Explicit hotlink allowance and independent attribution requirement.USDA Food Safety and Inspection ServiceUSDA 남은 음식: 실온 제한·얕은 용기·재가열 온도 ↗USDA 남은 음식: 실온 제한·얕은 용기·재가열 온도 USDA Food Safety and Inspection ServiceUSDA 남은 음식의 냉장·냉동·해동 안내 ↗USDA 남은 음식의 냉장·냉동·해동 안내

Your try-it-at-home checklist

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