How do I properly store leftovers to prevent food poisoning?

Cool leftovers quickly and refrigerate them within two hours of cooking, or within one hour if the room temperature is above 90°F. Use shallow containers to help food cool faster, since thick portions trap heat and allow bacteria to grow. Store leftovers in airtight containers and keep your refrigerator at or below 40°F. Most leftovers are safe in the fridge for three to four days. Label containers with the date so you don't lose track. For longer storage, freeze them, where they'll stay safe indefinitely though quality declines after a few months. When reheating, make sure food reaches an internal temperature of 165°F throughout, and never reheat the same leftovers more than once.