I often make a big batch of chili on the weekend for my family to eat during the week. And as a food safety expert, I know it’s key to make sure it’s not just properly cooked but also stored correctly. Leaving food out at an unsafe temperature is a major cause of foodborne illness, but storing leftovers right maintains their quality and minimizes food waste

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Of course nobody ever wants to get a foodborne illness, but now it’s more important than ever to stay healthy, both for your own good and to avoid overtaxing healthcare services, which are already struggling to keep up with the coronavirus pandemic in many places. (There’s no evidence that the coronavirus is spread through food, according to the World Health Organization.)

Here are the food safety rules for leftovers that I always follow, whether it’s my own cooking or leftover takeout or delivery. To see them, hover your cursor over the black circles in each area of the illustration below.

Editor’s Note: This article also appeared in the April 2020 issue of Consumer Reports On Health.