Always use clean utensils and storage containers for safe storage.
Divide large amounts of leftovers into small, shallow containers for quick cooling in the refrigerator.
Avoid placing large pots of gravy in the refrigerator to cool since it will likely take until the next day for this amount of food to cool.
To store in the refrigerator, wrap cooked meat in plastic wrap or aluminum foil, or store it in a tightly covered container and use within two to three days.
For frozen storage, wrap meat in aluminum foil or freezer paper and use within two to three months.
If you may have kept the food refrigerated for too long, throw it out.
Never taste food that looks or smells strange to see if you can still use it.
Reheating Foods:
Reheat thoroughly to a temperature of 165 °F or until hot and steaming. Soups and gravies should be brought to a rolling boil
BODYBUILDING PROTEIN