Food • Left Over • Safety

• The Two-Hour Rule: Refrigerate all cooked food within two hours of coming out of the oven or fridge to avoid the "Danger Zone" (40°F - 140°F) where bacteria multiply rapidly.
• Divide & Conquer: Place large amounts of food (like roasts or soups) into smaller, shallow containers for faster cooling.
• Wrap Well: Use airtight containers or heavy-duty foil to keep bacteria out and moisture in.
• Timing: Consume refrigerated leftovers within 3-4 days. For longer storage, freeze them within that window (they'll last 3-4 months in the freezer for best quality). 

• Heat Thoroughly: Always reheat leftovers to an internal temperature of 165°F (use a food thermometer).
• Microwave Tips: Add liquid, cover, and let stand for a few minutes to ensure even heating; avoid microwaving turkey as it dries out.
• Stovetop/Oven: Reheating casseroles or turkey on the stovetop with broth, or in the oven, helps restore texture and heat evenly. 

• Food Thermometer: Essential for checking safe temperatures.
• Shallow Containers: For rapid cooling.
• USDA FoodKeeper App: A useful reminder tool for food safety deadlines. 

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