The Fridge Calendar That Makes Leftovers Easier to Manage
Food Systems
Write the date on each leftover container when you put it away. The FoodSafety.gov chart lists three to four days in a refrigerator kept at 40°F (4°C) or below for examples including cooked meat or poultry and soups and stews.
Check the specific food on the chart because storage recommendations vary. If you know you won’t use a suitable dish in time, freeze a portion promptly and label it. Some foods, including certain prepared salads, lose quality in the freezer.
Plan a leftovers meal early in the week. If there’s any doubt about how long a perishable item sat out or whether it stayed cold, discard it. A label helps track time but can’t make up for unsafe storage.
