SAVOR KITCHEN CLOSE-DOWN KIT / 03

Give leftovers a plan.

A fridge reference for actual food, not wishful thinking.

0–5°C

Check with a fridge thermometer.

The numbered dial is a setting, not a temperature reading. Keep air circulating; don’t pack shelves tightly.

Above raw food

Covered cooked food, leftovers and ready-to-eat foods. Follow product storage instructions.

Bottom shelf

Raw meat and fish in covered, leakproof containers. Keep juices away from everything ready to eat.

Cool it. Label it. Use it.

General leftovers

Split large batches into shallow portions. Cool and refrigerate within two hours. Eat within 48 hours or freeze promptly.

Cooked rice

Cool quickly, ideally within one hour. Refrigerate and use within 24 hours. Don’t leave it cooling in the pan.

Homemade garlic-in-oil

Keep at 4°C / 40°F or below for no more than four days, or freeze. Commercial products: follow the label.

Reheating

Reheat only once, until steaming hot throughout. Stir to eliminate cold spots. Reheating cannot fix unsafe storage.

Smell cannot establish safety. Follow use-by dates and known storage history. Don’t taste food to test it. Freezing does not rescue food already stored unsafely.