Refrigerate leftovers to 40 degrees Fahrenheit or below within two hours. If it’s over 90 degrees outside, refrigerate within one hour.
Seal leftovers in a clean, airtight container, and refrigerate at 40 degrees Fahrenheit or below. Large amounts of stew/soup should be stored in shallow, smaller containers to cool faster.
Time to toss?
To reduce the risk of food poisoning, it’s important to reheat leftovers to 165 degrees Fahrenheit. Next time you reheat any type of food, use a food thermometer to make sure food reaches the safe minimum internal temperature before you eat.