Avoid Food Poisoning and Safely Freeze, Unfreeze, and Eat Left Over Meals For Your Family

from Home Food Safety

Hot Tips for Heatable Eatables

Survey Overview

Whether you're a leftover lover or more the take-out type, heat, eat (and repeat!) with home food safety "dish" from the American Dietetic Association:

Refrigerator Raider

When it comes to refrigerating leftovers, Americans are losing their cool! More than a third of people typically keep their refrigerator set at 40 degrees Fahrenheit or higher, and 41 percent admit they don’t know the proper temperature to which their refrigerator should be set. Don’t let bacteria shorten your leftovers’ life – use a refrigerator thermometer to make sure your fridge is always set below 40 degrees Fahrenheit.

Repeater Eater

Nearly nine out of 10 people consistently reheat leftovers before eating them – versus nibbling them cold right out of the fridge. But 97 percent of leftover lovers do not use a meat thermometer to ensure doneness of foods. Next time you reheat, use a meat thermometer to make sure food reaches the proper internal temperature of 165 degrees Fahrenheit before you eat.

Pizza Prowler

Believe it or not, 36 percent of people admit to eating leftover pizza from the night before…even if it hasn’t been refrigerated! Pizza, like all perishable foods, follows the two-hour rule: If pizza has been sitting at room temperature for more than two hours, toss it!

Doggie Bag Diner

Who says you can’t take it with you? When eating out, nearly 40 percent of restaurant patrons leave at least some of the time with a doggie bag or leftovers to eat for another meal. If you’re a doggie bag diner, write the date of purchase on your take-out container – and remember to discard leftovers within three to five days.

Microwave Maniac

The most popular use for microwaves is reheating leftovers – but if your microwave isn’t equipped with a turntable, you may need to take extra precautions to make sure leftover food is cooked throughout. Rotate food one-half turn midway through the heating time and give it a stir to eliminate cold spots where bacteria can survive. Then let food stand for one minute before inserting a meat thermometer to ensure food has reached the proper internal temperature of 165 degrees Fahrenheit.

Dinner Defroster

Nearly half of Americans use their microwaves to defrost frozen meat. Since juices from raw meat may carry harmful bacteria, dinner defrosters should take special precautions to avoid cross-contamination. Use separate plates – one to defrost meat and another to serve cooked meat – or wash plates in warm, soapy water between uses to eliminate bacteria.

Food Safety

from The Leftover Queen

This page gives you all the essential information for safe food handling and storage. Some foods deteriorate faster than others and it is important to know which things you should use up first when deciding your menus.


TIPS: Fridge and Freezer

• Keep your refrigerator at 40 F and your freezer at 0 F
• Foods thawed and held above 40 F for more than 2 hours should be thrown away
• Never defrost at room temperature
• Divide large amounts of leftovers into small shallow containers
• Cut large pieces of cooked meat into small pieces to cool faster
• Refrigerate home cooked meals in a timely fashion. Foods will keep 3-4 days in the fridge and 2-3 months in the freezer
• Any bread that contains meat or dairy products must be refrigerated within 2 hours. Same for any cakes with dairy icing or frostings
• Never overload your refrigerator so the air can circulate evenly
• Check sell by and use by dates on packages
• Once you purchase food be sure to take it home immediately. If not transport it in a cooler
• If your power goes off, if the freezer door is kept shut a full freezer will stay fresh for about 2 days, a half freezer about 1 day. Fridge food should be OK for 4 hours
• Safety first – If you feel your food may have been compromised even within these guidelines please discard:
  
  • Cooked Meats: 3-4 days in fridge; 2-3 months in freezer
  • Cooked Ham: 3-4 days in fridge; 1-2 months in freezer
  • Cooked Poultry: 3-4 days in fridge; 4-6 months in freezer
  • Rotisserie Chicken: 3-4 days in fridge; 4 months in freezer
  • Cooked Fish: 3-4 days in fridge; 1-2 months in freezer
  • Cooked Shellfish: 3-4 days in fridge; 3 months in freezer
  • Smoked Fish: 5-8 days in fridge; 2 months in freezer
  • Juice: 3 weeks in fridge; 8-12 months in freezer
  • Cooked Pasta: 1-2 days in fridge; 2 months in freezer
  • Pesto or Salsa: 3 days in fridge (after opening); 1-2 months in freezer
  • Sour Cream: 2 weeks in fridge; do not freeze
  • Yogurt: 7-14 days in fridge; 1-2 months in freezer
  • Hard cooked Eggs: 1 week in fridge, do not freeze
  • Raw Eggs: 2-4 days in fridge; 12 months in freezer
  • Bread: 1-2 weeks in fridge; 3 months in freezer
  • Cakes: 1 week in fridge; 2-3 months in freezer
  • Pies: 1 week in fridge; 2-3 months in freezer
  • BBQ Sauce: 12 months in pantry (unopened); 4 months in fridge (after opening)
  • Ketchup, Cocktail Sauce: 12 months in pantry (unopened); 6 months in fridge (after opening)
  • Mayo: 2-3 months in pantry (unopened); 12 months in fridge (after opening)
  • Mustard: 12 months in pantry (unopened) and in fridge (after opening)
  • Olives: 12-18 months in pantry (unopened); 2 weeks in fridge (after opening)
  • Pickles: 12 months in pantry (unopened); 2 weeks in fridge (after opening)
  • Salad Dressing: 10-12 months in pantry (unopened); 3 months in fridge (after opening)

If you have further questions regarding this call the USDA Meat and Poultry Hotline at 800-535-4555
TIPS: Pantry Storage

• Pantry foods should be stored in a clean dry cabinet at below 85 F
• Never purchase cans that are punctured, leaking, rusted or bulging
• Most canned foods can be safely stored for several years, below are some guidelines:
  
  • Low Acidic Canned Goods: 2-5 years
  • High Acidic Canned Goods: 12-18 months
• Never keep any foods that say “Keep Refrigerated” on the label in the pantry
  Safety first – If you feel your food may have been compromised even within these guidelines please discard:
  
  • Dried Beans/ Lentils: 12 months
  • Canned Goods (low Acid): 2-5 years in pantry (unopened); 3-4 days in fridge (after opening)
  • Canned Goods (high acid): 12-18 months in pantry (unopened); 5-7 days in fridge (after opening)
  • Dried Fruits: 6 months
  • Dried Herbs: 1-2 years unopened; 12 months after opening
  • Honey: 12 months
  • Jams, Jellies, Preserves: 12 months in pantry (unopened); 6 months in fridge
  • Olive and Veg Oils: 6 months; 1-3 after opening
  • Nuts: 12 months (unopened) 1 months after opening
  • Pasta: 2 years
  • Rice: 1 year
  • Spaghetti Sauce: 18 months in pantry (unopened); 4 days in fridge (after opening)
  • Whole Spices: 2-4 years in total
  • Ground Spices: 2 years in total
  • Sun-dried Tomatoes (in oil): 12 months in pantry (unopened); 6 months after opening
  • Vinegar: 2 years in pantry (unopened); 12 months after opening

This information and more developed by
Food Marketing Institute
USDA’s Meat and Poultry Hotline
FDA’s Center for Food Safety and Applied Nutrition