Angie Monk

Often times you may have leftovers from large dishes such as casseroles, but ask yourself, are you storing your leftovers safely? Check out the following tips from the USDA on properly handling leftovers.

Keep Food out of the “Danger Zone”

Bacteria grows rapidly between the temperatures of 40° and 140° F.  Within two hours of cooking food (or after it is removed from an appliance keeping it warm) leftovers must be refrigerated. Throw away all perishable foods that have been left in room temperature for more than two hours (one hour if the temperature is over 90° F, such as at an outdoor picnic during summer).

Cold perishable foods should be kept at 40° F or below. When serving, keep food cold by nesting dishes in bowls of ice or use small serving trays and replace them often. Discard any cold food leftovers that have been left out for more than two hours.

Cool Food Rapidly

To prevent bacterial growth, it’s important to cool food quickly so it reaches the safe refrigerator-storage temperature of 40° F or below, as soon as possible. To do this, divide large amounts of food into shallow containers. A big pot of soup, for example, will take a long time to cool, inviting bacteria to multiply and increasing the danger of food-borne illness. Instead, divide the pot of soup into smaller, shallow containers so it will cool quickly.

Cut large items of food into smaller portions to cool. For whole roasts or hams, slice or cut them into smaller parts. Cut turkey into smaller pieces and refrigerate. 

Hot food can be placed directly in the refrigerator or be rapidly chilled in an ice or cold water bath before refrigerating.

Wrap Leftovers Well

Cover leftovers, wrap them in airtight packaging or seal them in storage containers. These practices help keep bacteria out, retain moisture and prevent leftovers from picking up odors from other food in the refrigerator. Immediately refrigerate or freeze the wrapped leftovers for rapid cooling.

Store Leftovers Safely

Leftovers can be kept in the refrigerator for 3-4 days or frozen for 3-4 months. Frozen leftovers can lose moisture and flavor when stored for longer times in the freezer. When reheating leftovers, be sure they reach 165° F as measured with a food thermometer. Reheat sauces, soups and gravies by bringing them to a rolling boil. Cover leftovers to reheat. This retains moisture and ensures that food will heat all the way through.