Wash your hands well with soap and warm water before and after handling leftovers.
Don’t let them linger.
Refrigerate leftovers within 2 hours of the time they were prepared. Remember to get restaurant doggie bags in the fridge within 2 hours of preparation, too.
Cool food in the refrigerator instead of on the counter. Use a refrigerator thermometer to make sure your fridge stays between 35 and 40 degrees F. It is fine to put hot food in the fridge.
Divide and conquer.
Divide large amounts of leftovers between several clean, shallow storage containers.
Make sure storage container lids seal tightly, or cover them with aluminum foil or plastic wrap.
Give them room.
Place storage containers at least 2 inches apart in the refrigerator - this allows cold air to circulate.
Use it or toss it.
Use leftovers containing meat within three days, other foods within five days.