Preparing extra food certainly comes in handy when you don’t feel like cooking. However, making sure those leftovers are safe to eat requires special handling. Whether its leftovers or making a fresh pot of soup, there are four core food safety steps to help prevent the growth of pathogens. Pathogens are disease-causing microorganisms which can cause foodborne illness. Click here to learn about the four core steps – clean, separate, cook, and chill – at the Fight Bac!® Partnership for Food Safety Education website from the Centers for Disease Control (CDC), United States Department of Agriculture (USDA), and Food and Drug Administration (FDA).
So what is your plan for leftovers? Do you want to eat them in a few days or store in the freezer for later use? Either way, there are three key steps to make sure they are safe to eat. Food used for leftovers, must be properly cooked, chilled, and reheated.
All food, no matter whether it will be eaten right away or stored, must be cooked to the proper minimum internal cooking temperature. Click here for a chart of safe minimum internal cooking temperatures from Food Safety.gov. Once the food has been properly cooked, it must be promptly cooled to prevent the growth of pathogens. Pathogens grow rapidly at room temperature, commonly known as the danger zone. The danger zone is between the temperatures of 40° F and 140° F. Cooked food should be divided into smaller portions and refrigerated or frozen for quick cooling. Use small containers no deeper than four-inches or individually wrap portions.
Leftovers can be safely stored in the refrigerator for three to four days. Frozen food can be stored in the freezer for an indefinite amount of time as long as the frozen temperature is maintained. However, for best quality it should be used within six months depending on the food. Click here for a chart of storage times for the refrigerator and freezer from Food Safety.gov. Reheat leftover food in the oven, on top of the stove, or in a microwave. The food must reach a minimum internal temperature of 165° F, best determined using a food thermometer. Liquids such as soups, gravies, and sauces should be brought to a full rolling boil before eating.
Leftover food should be handled with the same care as any other food; safely to prevent foodborne illness. As you enjoy those quick and easy go-to-meals, be mindful of the core steps for keeping food safe – clean, separate, cook, and chill.
Looking for some recipes to use leftover turkey? Click here for 5 Ways to Use Leftover Turkey from USDA.
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by Nancy Gal
Posted: December 15, 2017
Category: Food Safety, Health & Nutrition, WORK & LIFE
Tags: Clean, Food, Foodborne, Gal, Illness, Nancy Gal, Pathogens, Reheating, Safety
FAQs
Leftovers can be kept for 3 to 4 days in the refrigerator. After that, the risk of food poisoning goes up. If you don't think you'll be able to eat leftovers within four days, freeze them right away. Frozen leftovers will stay safe for a long time.
What are the safety guidelines for leftover food? ›
Leftovers should be used within 2-3 days and stored in the fridge at between 0-5 °C during this time. They can be reheated as long as they are heated to 70 °C or higher. Food should be very hot and steaming before it is served.
Can I eat leftovers after 5 days? ›
The FDA notes that cooked leftovers should be refrigerated or frozen two hours after preparation, and that leftovers should be eaten or thrown out four days after refrigeration.
What are the FDA guidelines for leftover food? ›
Leftovers can be kept in the refrigerator for 3 to 4 days or frozen for 3 to 4 months. Although safe indefinitely, frozen leftovers can lose moisture and flavor when stored for longer times in the freezer.
What is the safe food handling of the leftover food? ›
Cut food into smaller pieces, place it in containers no more than two inches deep, and store apart in the fridge so that it chills quickly. Refrigerate leftovers as promptly as possible, but never place hot food directly into the refrigerator!
Can you reheat leftovers twice? ›
If food has been hygienically prepared, cooled quickly after cooking (or reheating) and stored cold, reheating more than once should not increase the risk of illness. However, prolonged storage and repeated reheating will affect the taste, texture, and sometimes the nutritional quality of foods.
What is the standard rule for storing leftovers? ›
Refrigerate or freeze perishables right away.
This also applies to items such as leftovers, "doggie bags," and take-out foods. Also, when putting food away, don't crowd the refrigerator or freezer so tightly that air can't circulate.
How long are leftovers good for unrefrigerated? ›
Discard all perishable foods, such as meat, poultry, eggs, side dishes, or casseroles, left at room temperature longer than two hours; one hour in room temperatures above 90 °F. Once leftovers are stored safely, they will remain safe three to four days. For more information please visit Safe Handling of Takeout Food.
Can I freeze leftovers after 3 days? ›
Freeze leftovers within 3-4 days. Do not refreeze any foods left outside the refrigerator longer than 2 hours; 1 hour in temperatures above 90 °F. If you purchase previously frozen meat, poultry or fish at a retail store, you can refreeze if it has been handled properly.
How many times can you safely reheat food? ›
The Food Standards Agency recommends reheating your food just one time. For instance, imagine reheating your leftover Lasagna to find out that it's got a massive lump of ice-cold meat in the middle? It is not only likely to be less appealing, but you'll also know that you are putting yourself at risk of food poisoning.
When it comes to Thanksgiving leftovers, you only need to remember is 2-2-4: 2 means do not leave food out in room temperature for longer than 2 hours. After 2 hours the leftovers need to be refrigerated or frozen.
Is it safe to-eat food left out for 4 hours? ›
Myth: You shouldn't put hot foods in the refrigerator.
If you leave food out to cool and forget about it after 2 hours, throw it away. Bacteria can grow rapidly on food left out at room temperature for more than 2 hours.
What is the best way to tell if leftovers are safe to-eat? ›
Myth: It's OK to Eat Cold Leftovers
To kill dangerous bacteria, you need to heat food to 165 F. The best way to tell if it has reached that temperature is with a food thermometer.
What are the 4 safety rules for keeping food safe? ›
The four basic safe food handling behaviors — clean, separate, cook, and chill — will keep our food safe. Food safety risks at home are common. Learn more about each of these steps: Clean!
What are the 4 guidelines on proper and safe handling of food? ›
In every step of food preparation, follow the four guidelines to keep food safe:
- Clean—Wash hands and surfaces often.
- Separate—Don't cross-contaminate.
- Cook—Cook to proper temperatures, checking with a food thermometer.
- Chill—Refrigerate promptly.
Foods that have been cooked and cooled should be reheated to at least 165 °F. Heat cooked, commercially vacuum-sealed, ready-to-eat foods, such as hams and roasts, to 140 °F. Reheat leftovers thoroughly to at least 165 °F.
Preparing extra food certainly comes in handy when you don’t feel like cooking. However, making sure those leftovers are safe to eat requires special handling. Whether its leftovers or making a fresh pot of soup, there are four core food safety steps to help prevent the growth of pathogens. Pathogens are disease-causing microorganisms which can cause foodborne illness. Click here to learn about the four core steps – clean, separate, cook, and chill – at the Fight Bac!® Partnership for Food Safety Education website from the Centers for Disease Control (CDC), United States Department of Agriculture (USDA), and Food and Drug Administration (FDA).
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