Storing and reheating food
Keep chilled food cold and follow recipe-specific storage directions.
Keep food chilled
Keep the refrigerator at 4°C (40°F) or colder. Store raw meat in sealed containers on the bottom shelf, separate from ready-to-eat food.
Use the right storage time
Health Canada lists 3 to 4 refrigerated days for cooked poultry and fish, and 2 to 3 days for soups. Follow a recipe’s shorter storage limit where one is given. Freezer storage times relate to quality and depend on the food.
Reheat thoroughly
Reheated leftovers should reach 74°C (165°F). Use a thermometer to check the centre.
Sources: Health Canada storage chart and cooking temperatures.