Storage

After you finish cooking, it's important to cool down any leftover food quickly — ideally within one to two hours. Put the leftovers in the fridge or freezer right after they cool down.

Keep raw meat and food you can eat right away separate in the fridge, and make sure the fridge is not too warm, between 0-5°C. Don't mix unwashed salad, fruit, vegetables or raw meat with food you won't cook.

When you warm up food again, make sure it's really hot all the way through and only heat it up once to minimize the risk of foodborne illness.