Handling Leftovers With Care

Did you have "planned overs" – extra food that you prepared to make sure there is enough for tomorrow or just made too much food? Either way, it is important to handle these foods carefully to keep them from causing you, or your family from getting a foodborne illness.

After you properly prepared and cooked your foods to the right temperature, and they have not set out at room temperature for longer than two hours, follow these simple steps.

COOLING

• Divide large amounts into small, shallow containers. The food should be no more than 2 inches in depth, if it is a thick food, such as stew. If the food is thin, such as a broth, you can put up to 3 inches of food in the container.
   
• Leave a small opening in the covering of the container to allow heat to escape. You can cover it completely when entirely cool.
   
• Put the container(s) in the refrigerator immediately.
   
• If you have a lot of food to put in the refrigerator, you may want to cool it first by using an ice bath in the sink. For example, put your pot of soup in a clean sink filled with ice and water. Stir the soup to allow the heat to escape. When the soup is cooler, you can then put it in shallow containers and put it in the refrigerator.

REHEATING

• Heat your leftovers until piping hot. The optimum temperature is 165°F.
   
• Microwaves can reheat unevenly and the food needs to be thoroughly heated. Be sure to stir the food and allow it to stand.
   
• Bring sauces, soups, gravy and other liquid foods to a boil before serving.
   
• It is best to use refrigerated leftovers within a day or two. Anything longer than that should be frozen.

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