How to Store Leftovers Properly to Prevent Food Poisoning
With rising food prices, no one likes to waste food, so it's economical to make good use of leftovers. It's also an economical use of time and energy to cook large quantities of food at one time for use throughout the week. A few simple precautions will help you store leftovers properly to prevent food poisoning.
Things You'll Need
- 40 F refrigerator
- ice
- clean storage containers with lids
- aluminum foil
- erasable marking pens
- labels or refrigerator log
Instructions
-
How to Store Leftovers Properly to Prevent Food Poisoning
-
1
Remove hot food from pot or pan and place into refrigerator containers. Use small pint containers or sturdy sealable plastic bags for liquid or bulky foods. Use a double layer of aluminum foil for wrapping items like fish and meat. Keep containers small so that air circulation can chill them quickly. If there is only a small amount to be refrigerated (2 pints or less, or one pound or less of meat or fish) seal tightly, note contents and date on container or refrigerator log and put in 40 F refrigerator or 0 F freezer. Place so the cold air circulates around the containers.
-
2
If storing more than 2 pints of liquid or bulky food or more than a pound of meat or fish, bring hot food to room temperature first by surrounding it, tightly wrapped, with ice. Rotate food and ice until it is room temperature throughout before putting it back in the refrigerator.
-
-
3
Use your leftovers within a few days. If storing leftover fish, use within one day.
-
4
For food that is served chilled or at room temperature, such as cheese, cottage cheese, yogurt, pudding, salsa, salad and other foods, remove the amount needed for one meal and put the rest immediately back in the refrigerator, tightly sealed.
-
1
Tips & Warnings
Use your refrigerator thermometer from time to time to make sure your refrigerator is 40 F or less, and your freezer 0 F or less.
Do not attempt to cool food at room temperature before placing food in refrigerator. Bacteria will grow in a warm environment.
Do not put large quantities of hot food into the refrigerator at one time. It will take too long to cool and provide a warm environment for bacteria to grow. It will also affect the internal temperature of your refrigerator, causing other foods to become warmer than is safe.
