Maintain a safe temperature range within the fridge at 4 ºC (40 ºF) and below because though it will not kill bacteria at least it will retard bacterial growth.
The freezer should be maintained at -18 ºC (0 ºF) so as to stop bacteria growth altogether. However any bacteria already present will not be killed.
Pack cooked leftovers either in a right-sized covered container or wrap with cling wrap.
Raw meat, poultry & fish must be kept either in a suitable fridge/freezer container or wrapped with cling wrap or placed inside a plastic bag before storage. Do not leave them exposed in the refrigerator.
Put cooked leftovers inside the fridge as soon as possible.
Place cooked leftovers on shelves above the raw foodstuff in case drips from the raw food land onto cooked food stored on lower shelves causing cross contamination.
Cooked leftovers should not be kept for more than 2 days.
