When in doubt, follow the “two-hour rule.”

It’s a universal truth of Thanksgiving dinner: There are bound to be leftovers.

But these leftover meals have acquired their own fandom, with a multitude of recipes entirely devoted to making good use of what is left after the holidays. Although you are probably aware of food safety when preparing Thanksgiving dinner, the United States Department of Agriculture (USDA) just dropped a handy reminder to be careful about food “throughout the Thanksgiving process.” That means those beloved leftovers can also make you sick if you’re not careful.

Related: Holiday Foods You Can and Can’t Take on a Plane, According to the TSA

Given the importance of a Thanksgiving meal and the variety of foods presented within it, it’s understandable to have questions about how to store leftovers safely. With that in mind, we tapped four food safety experts for their advice on how to get the most out of your Thanksgiving leftovers — and how to avoid getting sick in the process.

What dishes make the best leftovers?

It’s tempting to throw everything in the fridge and hope for the best, but some dishes will fare better than others if you go that route. The experts we consulted agree that these dishes are the most filling when it comes to leftovers:

• Türkiye

• Padding

• Mashed potatoes

• Cranberry sauce

• Vegetable side dishes

• Sauce

These “usually make great leftovers because they keep well and can be reheated or reused in other meals,” says Darin Detwiler, LPD., author of the book Food security: past, present and forecast and professor at Northeastern University. “Dishes with sauces or juices retain moisture better when reheated, improving their texture and flavor,” he adds.

What is the best way to store leftovers?

Before we get into it, it’s important to point out that food that has been sitting on the table or counter at room temperature for more than two hours should be thrown out, according to the USDA. Otherwise, you run the risk of developing bacteria that can make you sick.

But if all goes well, you can go ahead and store those leftovers in the fridge. Airtight containers or zip-top bags are a good option for leftovers, says Christine Venemafood safety educator at Michigan State University Extension.

Related: How not to poison your friends and family this Thanksgiving, according to the USDA

Food safety expert Ellen Shumaker, Ph.D.., director of outreach for the Safe Plates program at North Carolina State University, also recommends avoiding overstocking or stacking dishes in the refrigerator if you can. Otherwise, there may be problems getting and staying cold enough. “Ready-to-eat foods – foods that do not need to be cooked before consumption – such as cut fruits or vegetables, cold cuts, cheeses, etc., should be kept on the shelf of the high to avoid cross-contamination,” Shumaker says.

Detwiler says cranberry sauce stores well in an airtight container in the refrigerator. “It stores well because of its high acidity, which helps inhibit bacterial growth,” he says. Detwiler also recommends refrigerating vegetables and starchy sides like mashed potatoes or stuffing in small, shallow containers to allow for faster cooling. “This prevents bacteria from multiplying during the cooling process,” he explains.

How long do leftovers last in the refrigerator?

It’s important to check leftovers for signs of spoilage, regardless of when you dive into them. But, generally, leftovers can be stored for three to four days before throwing them away or freezing them, says Janet Buffer, MPH., senior director of the Institute for Food Safety and Nutrition Security at George Washington University. The only exception to this rule is cranberry sauce, which can last one to two weeks, Venema says.

Be strategic about reheating.

If you have leftovers after reheating your food, it’s tempting to put them back in the refrigerator to reheat later. But for food safety and quality reasons, it is best to only reheat food once. “Repeated warming increases the risk of bacterial growth,” says Detwiler.

To help you get the most out of your leftovers, Shumaker suggests reheating only the amount you need in a given meal. Any food left over from your reheated leftovers should be thrown in the trash.

How to tell if your food is bad

Unfortunately, there is no way to know if your food is contaminated with bacteria by observing or sampling it. “You can’t see, taste or smell a disease-causing organism or toxins in food,” says Buffer. “That’s why it’s important to follow food safety guidelines.”

But spoilage – meaning the quality of the food deteriorates – is another story. “You’ll know if a product is going bad because you’ll see changes in its appearance,” says Buffer. This includes viscosity, unpleasant or unpleasant odors and possible color changes.

By the way, if there is mold on your cranberry sauce (or any other food), don’t eat it or try to eat near it. “The fuzzy part of the mold is the flower of the plant,” Venema explains. “The rest of the plant is buried at least an inch in the food.”

Some things can be frozen for later

If you know you won’t be able to dispose of all your leftovers in time, consider freezing some. “If leftovers must be frozen, they should be stored in moisture- and steam-resistant containers and freezer bags,” says Venema. “If you use freezer bags, all the air should be removed.”

Consider these tips from Detwiler when freezing certain foods:

• Türkiye: Freeze it in small portions with sauce to maintain moisture. It can be stored for up to four months.

• Stuffing, mashed potatoes and sauce: Store them in airtight containers. They can be frozen for up to three to four months.

Unfortunately, cranberry sauce does not defrost well. “It becomes very liquid,” says Venema. But overall, if you follow general food safety guidelines, you’ll be able to enjoy those leftover sandwiches all holiday weekend long.