Separate raw and ready-to-eat foods
FoodSafety.gov describes four steps: clean, separate, cook and chill correctly. Use clean utensils and surfaces, keeping raw meat separate from ready-to-eat food. Do not wash raw chicken, because splashes can spread contamination. Check cooking using appropriate criteria for the particular food.
Cool without long delays
US guidance says to refrigerate perishable food within two hours, or one hour above 32 °C, and keep the refrigerator at 4 °C or below. Divide food into small, shallow containers. These are safety limits, not a reason to wait until the last possible minute.
Not a whole week in the refrigerator
FoodSafety.gov lists 3–4 refrigerated days for many leftovers, including cooked meat and soups, but times depend on the food. Do not apply that limit to every preparation. For a seven-day plan, promptly freeze suitable later portions and follow any more restrictive product-specific instructions.
Make storage visible
Label containers with contents and date, and keep a list of what is refrigerated or frozen. Follow food-specific thawing and reheating instructions while maintaining the cold chain. If time or temperature conditions have been unsafe, do not rely only on smell to decide whether food is safe.
