The bacteria that causes food poisoning
thrives at temperatures between five and sixty degrees Celsius. Its called the temperature danger zone. So hot food should be kept its 60 degrees or hotter and cold food should be kept at five degrees or colder. Now if food sits within this zone
for longer than four hours it becomes unsafe and should be thrown out. So make sure you put leftovers in the fridge right after they’ve finished steaming. And make sure your fridge is operating properly at five degrees or colder. And as a chilly rule of thumb, food in your freezer should be frozen solid. Playing it safe with food only takes a few seconds
and it’s always worth it.