Use of leftovers

Using leftovers has been the cause of many outbreaks of food poisoning because of improper cooling and reheating (of “hot” leftovers). Leftovers that are intended to be served hot go through the danger zone twice (during the initial cooling of the hot food and when reheating).

Those leftovers intended to be served without reheating, or as an ingredient in other foods (e.g., sandwich filler), go through the danger zone during cooling and then, when being prepared and portioned, often stay in the danger zone for another extended period. The time in the danger zone adds up unless the food is quickly cooled and then quickly reheated (if being served hot), or kept cold until serving (if not being served hot).

Contamination can also occur with leftover foods when they are stored in the cooler. Raw foods can accidentally contaminate improperly stored leftovers (e.g., blood dripping from a higher shelf).

To prevent problems:

• Reheat leftovers only once. Throw out any leftovers that have already been reheated once.
• Do not mix leftover foods with fresh foods.
• Be sure to follow the proper cooling and reheating procedures when handling leftovers. These are critical control points.
• Cooldown leftovers in uncovered containers and keep it separate from any raw foods. After they are cooled, cover them tightly.
• Discard any food left out at room temperature for more than two hours (one hour if the temperature is above 90°F). Place food into shallow containers and immediately put in the refrigerator or freezer for rapid cooling. Use cooked leftovers within four days.
• Meat and poultry defrosted in the refrigerator should not be refrozen before or after cooking.