2 Hours from oven to refrigerator  (Refrigerate or freeze leftovers within 2 hours of cooking)
 
2 Inches thick to cool it quick  (Store food at a shallow depth-about 2 inches-to speed chilling)
 
4 Days in the refrigerator-otherwise freeze it.  Exception: use stuffing and gravy within 2 days.  Reheat solid leftovers to 165 F and liquid leftovers to a rolling boil.  Toss what you don't finish.
 
Drink only pasteurized milk, juice, or cider!
 
Putting food in the fridge or freezer stops most bacteria from growing:  Exceptions: Listeria typically found in soft chesse, lunch meats and hot dogs.
With enough warmth, moisture and nutrients, one bacterium that divides every half hour can produce 17 million progeny in 12 hours!