Four Rules For Handling Leftovers Safely; NSF International Offers Free Tips To Help Keep Food Safe This Holiday Season

Main Category: Nutrition / Diet
Also Included In: Public Health
Article Date: 20 Dec 2006 - 0:00 PDT


At many holiday gatherings where food will be served, there are usually plenty of leftovers for hosts and guests to enjoy later. Unfortunately, even if the food is properly handled and cooked, leftovers can become dangerous to eat if they are not handled and stored properly.

NSF International, an independent, not-for-profit organization, helps protect you by certifying products and writing standards for food, water and consumer goods. As part of its educational efforts, NSF offers four key rules to help keep leftovers safe this holiday season:

-- Rule #1: Refrigerate or freeze prepared foods, leftovers and other perishables within two hours of preparation or purchase.

Freshly prepared hot dishes can be kept warm in the oven provided the internal temperature stays at least 140 degrees F. If dinner is done early or guests are going to be delayed for a significant period of time, separate the main and side dishes into shallow containers and refrigerate for reheating later.

-- Rule #2: Be sure your refrigerator is set at 40 degrees F.

Use a thermometer to check the temperature of your refrigerator regularly. Harmful foodborne organisms can grow on food if the temperature in the refrigerator exceeds 40 degrees F.

-- Rule #3: Never thaw frozen foods, including leftovers, at room temperature.

Always thaw frozen foods and leftovers in the refrigerator. A microwave can also be used to thaw and reheat food more quickly if it will be consumed right away.

-- Rule #4: When storing leftover foods, get the temperature of the food down rapidly to discourage any type of bacterial growth.

Since bacteria grow most rapidly between 40 degrees F and 140 degrees F, hot foods need to be cooled as quickly as possible. It's okay to place hot food directly in the refrigerator, provided larger dishes are divided into shallow containers for quicker cooling. Leave hot foods partially uncovered while cooling, and then cover completely once they reach 40 degrees F.

Properly handled leftovers can usually be kept in the refrigerator for about four days. If not eaten within that time, they should be discarded. Leftovers can also be immediately frozen for reheating later. Always reheat leftovers to at least 165 degrees F before serving.

Consumers can visit http://www.nsfconsumer.org to obtain more holiday safety tips as well as additional information on food safety, drinking water issues and handwashing (http://www.scrubclub.org). Consumers can also email inquiries to info@nsf.org or call the NSF Consumer Affairs Office at 1-888-99-SAFER.

About NSF International: NSF International, an independent, not-for-profit organization, helps protect you by certifying products and writing standards for food, water, air and consumer goods (http://www.nsf.org). Founded in 1944, NSF is committed to protecting public health and safety worldwide. NSF is a World Health Organization Collaborating Centre for Food and Water Safety and Indoor Environment. Additional services include safety audits for the food and water industries, management systems registrations delivered through NSF International Strategic Registrations, Ltd., organic certification provided by Quality Assurance International and education through the NSF Center for Public Health Education.

NSF International
http://www.nsf.org

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