Safe Handling of Leftovers

Did you know safe handling of leftovers is important to prevent foodborne illness? Leftovers have a short shelf-life for safety. They should be consumed within 3 to 4 days from when they were made.

Why do leftovers need to be consumed so quickly? The truth is when food isn't handled, stored, and reheated safely food can cause anyone to get sick from a foodborne illness. High-risk groups like senior citizens (individuals age 65+) and young children under the age of 7 are the most susceptible to becoming seriously ill if they get sick from a foodborne illness.

After hot food is cooked properly to the correct internal temperature and held hot at 140°F or warmer, the food needs to be cooled quickly prior to storage. Food should be cooled within 2 hours of a meal to prevent bacterial growth. If food sat out on the counter or table during a meal, keep in mind how long the food has been sitting out and include this time in the 2-hour time period. Throw away perishable foods, such as meat, poultry, eggs, and casseroles, left at room temperature longer than two hours.  If cold food sat out on the counter or table during a meal throw it out after two hours.

Cool food quickly, so it reaches refrigeration temperatures rapidly, to prevent bacteria growth, divide large amounts of food into small shallow containers (i.e., 2-inches or less) to cool quickly. Cut meat into slices or smaller pieces to cool faster. Leftovers should be covered, wrapped or placed into storage containers prior to being placed in cold storage.

Refrigerate leftovers in shallow, air-tight containers and label with the contents and a date 3 to 4 days in the future. When ready to consume the leftover be sure to reheat the food to an internal temperature of at least 165°F and check the food's temperature with a food thermometer.

Freeze leftovers or dishes made with leftovers rapidly and package them correctly for the best quality frozen food. Packaged food should be frozen in packages 2-inches thick or less. Items that are 2-inches thick should only take about 2 hours to freeze. Quick freezing stops large ice crystal formation from occurring. Large ice crystals can cause the food's quality and texture to deteriorate. Keep in mind some foods don't freeze well, for example, mayonnaise, lettuce and cream sauces don't freeze and thaw well due to the food separating or becoming soggy.

According to the United States Department of Agriculture (USDA), different leftovers will have a different freezer quality shelf-life. Casseroles, soups, stews, gravy, and cooked meat should be frozen for 2-3 months for the best quality and cooked poultry can be frozen for 4 months when held at 0°F. When foods are frozen, they are safe indefinitely, but food quality like moisture and flavor can change over time.

When you're ready to eat leftovers that you stored in the freezer, do not thaw them on the counter! Thaw frozen food in the refrigerator, under cold running water, or in the microwave. Following the simple guidelines of using leftovers quickly, storing correctly, and thawing correctly will help to ensure that you and your family remain healthy.