Wash your hands before and after handling leftovers. Use clean utensils when serving the food.

Divide large quantities of leftovers into small units and store them in shallow containers for quick cooling before refrigerating them.

Refrigerate leftovers promptly. Discard foods that have been left out longer than two hours.

Reheat leftovers thoroughly to 165 degrees or until hot and steamy. Bring soups and gravies to a rolling boil.