Storing leftover and other foods are important and sometimes how you store your food could be unsafe!
Keep high-risk food at 38°F or below or above 140°F to avoid the temperature danger zone. The danger zone being from 40°F to 140°F. This Danger Zone is where most disease causing bacteria like to grow.
High risk foods include:
Raw and cooked meat, including poultry such as chicken and turkey, and foods containing them, such as casseroles, curries and lasagna.
Dairy products, such as custard and dairy-based desserts like custard tarts and cheesecake. Eggs and egg products, such as mousse.
Small goods such as hams and salamis. Seafood, such as seafood salad, patties, fish balls, stews containing seafood and fish stock. Cooked rice and pasta.
Prepared salads like coleslaw, pasta salads and rice salads. Prepared fruit salads. Ready-to-eat foods, including sandwiches, rolls, and pizzas that contain any of the food above.
Store raw foods below cooked foods so there is no chance anything from the raw food could drip onto the cooked food. Store food in suitable, covered containers.
Avoid refreezing thawed foods.
Check and observe the use-by dates on food products.