After a big party or celebratory dinner, deciding what to do with a table full of leftovers may not be a priority, but it is an important part of the party. It’s certainly a shame to waste good food, but leaving leftovers without temperature control can be dangerous.
Any food left out for more than two hours is susceptible to harmful bacterial growth and should be thrown away. This goes for any part of the meal, and is especially important if the leftovers have been exposed to the summer heat. This is true for both hot and cold foods, so be sure to serve food immediately before mealtime and put away anything out as soon as the meal is over.
Bacteria thrive between 41 and 140 degrees Fahrenheit; this is known as the “Danger Zone” temperature for food storage. As soon as the food reaches that range, the bacteria immediately start to grow, so the less time spent in that zone, the safer the food will be.
Wrap it up!
How should you handle what’s left?
• Store only food that you know was handled safely in the first place, and that has not been contaminated by double dipping or poking around with many hands. If it’s been sitting outside in your backyard, get rid of it.
• Be honest in assessing what you are likely to eat in the next three to four days. While no one likes to throw away food, it’s not worth keeping it in the fridge to end up throwing it away anyway. If you want to save them, freeze them immediately.
• Be sure to store food correctly. Pack meats separately from vegetables and grains. Mark storage bins or bags with the names of the items and the dates you packed them, plus an expiration date so you can keep track of what to use by when.
• Thoroughly cool all foods before storing. Make sure your fridge is working to keep food cold enough, preferably no hotter than 40 degrees. You can help keep the temperature consistent by not overloading the fridge, compromising its efficiency – another reason to choose what you’re saving!
• When reheating, leftovers must reach a minimum internal temperature of 165 degrees Fahrenheit for at least 30 seconds to kill bacteria. It is best to do this on the stovetop or in the oven, as microwaves do not heat evenly and some areas may heat up properly and others may not be hot enough. Be sure to use a thermometer to check the temperature, removing food from the heat source before checking to ensure you are getting an accurate reading and not just measuring the temperature of your heat source!
In conclusion
Storing leftovers safely not only prevents you from wasting delicious food, it also prevents the growth of dangerous bacteria and limits your exposure to foodborne illness. Any hot or cold food should not be left out for more than 2 hours. Be picky about what you decide to keep, and make sure you eat it within a couple of days.
When in doubt, throw it away!