Kitchen cleaning
Cool, Label and Refrigerate Leftovers Safely
Cool cooked food, label it clearly and refrigerate it on time
Overview
Handle only cooked food that is still suitable for storage. Portion it into clean shallow containers, record the contents and date, and refrigerate promptly; stop and follow the household rule if it has sat out too long.
Tools needed
- Clean shallow lidded containers
- Food labels and marker
- Clean serving spoon
- Available refrigerator space
Cleaning steps
Wash hands and assess
Wash hands and confirm the food has not been left out too long; ask the employer if unsure.
Portion shallowly
Use clean utensils to divide food into small portions in clean shallow containers.
Label and cover
Label the contents and actual cooking date and time, and cover as the container instructions allow. Do not delay refrigeration while waiting for complete cooling.
Refrigerate promptly
Cool promptly and refrigerate within two hours after cooking. Keep separate from raw food and place earlier dates in front.
Common mistakes
Leaving the whole pot out
✓ Correct actionDivide it into shallow portions and cool promptly.
No date label
✓ Correct actionMark every container with contents and date.
Refrigerating questionable food
✓ Correct actionDo not use refrigeration to rescue food left out too long.
Storing with raw meat
✓ Correct actionKeep cooked food above or separate from raw food.
Practical tips
Tips for helpers
- Set aside the portion to keep before the meal to reduce table contamination.
- Use reusable date labels to make first-in-first-out simple.
Tips for employers
- Agree a household date format and leftover rule.
- Reserve a lidded cooked-food area in the refrigerator.
Completion checklist
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