Ten Steps to a Safe Kitchen
Step Two: Perishable Foods
Refrigerate cooked, perishable food as soon as possible within two hours after cooking.
A temperature of 40°F (4°C) or less is important because it slows the growth of most bacteria. The fewer bacteria there are, the less likely you are to get sick from them.
- Date leftovers so they can be used within two to three days.
- If in doubt, throw it out!
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