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Handling Leftovers

A careful cook can reduce the threat of food poisoning in the home by following the guidelines below for storing, reheating and disposing of leftover food.

1. All cooked foods need to be reheated to 165 degrees F, refrigerated, or frozen within 2 hours  after cooking. Remember, the safe period starts after the food is cooked. It includes the time that the food sits on the table while the meal is being eating.

2. Proper hygiene can be the main key to keeping leftovers save to consume. Remember to wash your hands, counters or cutting boards and utensils with soap and water before coming in contact with food. Do not use the same containers that raw food was in for leftover storage, unless you have carefully cleaned it with hot soapy water.

3. Place leftovers to be refrigerated or frozen in small, shallow containers, 3 inches tall or less, and cover them completely. Leave air space around containers when you place them in the refrigerator to promote rapid, even cooling of the food.

4. Never taste leftovers that are questionable in age or safety.

5. As general rule, never keep leftovers for more than 2-3 days.

6. Writing a date on your leftover containers will help ensure that they do not remain in the refrigerator too long.

7. Leftovers need to be reheated to 165 degrees F. Make sure that all leftovers are reheated completely. Stirring foods while reheating them will help make sure that all the food reaches the appropriate temperature.

*When leftovers have been in the refrigerator too long or they look or smell unusual, throw them out! Anytime that you are in doubt about the freshness or safety of any food, dispose of it, so that it can not be eaten by other people or animals.