According to the USDA, it is necessary to store foods at the appropriate temperature. One should check the temperature of both the refrigerator and freezer with a thermometer made for appliances. The temperature should be set at 40°F or below for the refrigerator and 0°F or below for the freezer. Check the temperature occasionally with an appliance thermometer.
Once appropriately cooled, food must be stored and labeled properly. It should be labeled by preparation date, expiration date, or date the commercial package was opened. Typically food can be stored for seven days, when the temperature remains 40°F or below. Always follow the Community policy already established.
One of the most common causes of foodborne illness is improper cooling of cooked foods. Bacteria can be reintroduced to food after it is safely cooked. For this reason leftovers must be put in shallow containers for quick cooling and refrigerated at 40 °F or below within two hours. When storing leftovers, place food into a shallow container and immediately put into the refrigerator or in the freezer for quick cooling. It is a good idea to use the leftovers within four days, otherwise it must be discarded.
If in doubt, throw it out!