Storage

Food storage is by far one of the most common forms of food abuse which contributes to foodborne illness. It is always the number one contributing factor in surveys of causes of food poisoning.
 Bacteria need TIME and TEMPERATURE in order to be able to grow in foods. We are in control of both and we must not give either to the bacteria.
A kitchen cooking thermometer is useful for checking both cooking and refrigeration temperatures. Always check your refrigerator if food or drinks do not feel cold enough.
Storage conditions can also contribute to cross-contamination when raw foods are stored in proximity to cooked or ready to eat foods.
Follow these simple storage rules:
Keep cold food cold (refrigerated at 4°C or below).
Check that the temperature of you refrigerator is 4°C or below.
Do not store food in the Temperature Danger Zone (50C to 600C)
Cover foods before refrigerating and store raw foods below cooked foods.
Promptly cool any leftovers and use within two to three days.
 Frozen Storage Life
Bacteria and viruses do not grow at freezer temperatures. Frozen storage cannot contribute to food poisoning. However, frozen storage can result in a deterioration of some food qualities if items are stored for excessively long periods. The following guide can be used for frozen storage:

Source: SafeFood.net.au