Control temperature
Keep the refrigerator at 40°F / 4°C or below and the freezer at 0°F / −18°C.
Five rules worth remembering
Watch the clock
Refrigerate perishable food within two hours, or one hour in temperatures above 90°F / 32°C.
Cool it quickly
Divide large amounts into shallow containers rather than leaving a hot stockpot to cool slowly.
Do not trust smell alone
Disease-causing organisms may be present without an obvious smell, taste or appearance change.
When in doubt, throw it out
Unknown storage history is a reason to choose the safer outcome.