{"id":17162,"date":"2019-12-25T07:22:53","date_gmt":"2019-12-25T13:22:53","guid":{"rendered":"http:\/\/foodsafetytrainingcertification.com\/?p=17162"},"modified":"2020-03-06T17:24:08","modified_gmt":"2020-03-06T23:24:08","slug":"food-safety-holiday-leftover-storage-guide","status":"publish","type":"post","link":"http:\/\/foodsafetytrainingcertification.com\/food-safety-news\/food-safety-holiday-leftover-storage-guide\/","title":{"rendered":"Holiday Leftover Storage Safety"},"content":{"rendered":"<p>You spend hours preparing your wonderful holiday meal and you refuse to let the leftovers go to waste.\u00a0 There are some important food safety rules about leftovers that you need to follow to ensure no one gets a foodborne illness.<\/p>\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<figure class=\"wp-caption aligncenter\"  style=\"max-width: 966px\">\n\t\t\t<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-17163 size-full\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/11\/thanksgiving-leftovers-food-safety1.jpg\" alt=\"leftovers_party_food_safety_illness\" width=\"966\" height=\"725\" srcset=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/11\/thanksgiving-leftovers-food-safety1.jpg 966w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/11\/thanksgiving-leftovers-food-safety1-120x90.jpg 120w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/11\/thanksgiving-leftovers-food-safety1-250x188.jpg 250w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/11\/thanksgiving-leftovers-food-safety1-768x576.jpg 768w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/11\/thanksgiving-leftovers-food-safety1-80x60.jpg 80w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/11\/thanksgiving-leftovers-food-safety1-265x198.jpg 265w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/11\/thanksgiving-leftovers-food-safety1-696x522.jpg 696w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/11\/thanksgiving-leftovers-food-safety1-560x420.jpg 560w\" sizes=\"(max-width: 966px) 100vw, 966px\" \/>\t\t<figcaption class=\"wp-caption-text\" >\n\t\t\t<span class=\"media-credit\">Image Source: Shutterstock<\/span>\t\t<\/figcaption>\n\t<\/figure>\n\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<h3>Proper Storage Containers and Safe Times<\/h3>\n<p>Improper storage containers and storage time can lead to <span class=\"link\">bacteria growth<\/span> that can make you sick. First off, storage containers for leftovers need to be shallow containers to decrease cooling time. This helps the food cool faster and from spending less time at unsafe temperatures (between 40\u00b0F to 140\u00b0F).<\/p>\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<figure class=\"wp-caption alignleft\"  style=\"max-width: 1024px\">\n\t\t\t<img loading=\"lazy\" decoding=\"async\" class=\"wp-image-19211 size-full\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/12\/leftovers_party_food_safety_illness_002_shutterstock_145551190.jpg\" alt=\"leftovers_party_food_safety_illness_\" width=\"1024\" height=\"683\" srcset=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/12\/leftovers_party_food_safety_illness_002_shutterstock_145551190.jpg 1024w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/12\/leftovers_party_food_safety_illness_002_shutterstock_145551190-250x167.jpg 250w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/12\/leftovers_party_food_safety_illness_002_shutterstock_145551190-125x83.jpg 125w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/12\/leftovers_party_food_safety_illness_002_shutterstock_145551190-768x512.jpg 768w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/12\/leftovers_party_food_safety_illness_002_shutterstock_145551190-696x464.jpg 696w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t<figcaption class=\"wp-caption-text\" >\n\t\t\t<span class=\"media-credit\"><a href=\"https:\/\/www.shutterstock.com\/image-photo\/stir-fry-dinner-meal-leftovers-stored-145551190\" rel=\"nofollow\" target=\"_blank\" >Image Source: Shutterstock<\/a><\/span>\t\t<\/figcaption>\n\t<\/figure>\n\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<p>According to the FDA, leftovers are <em><strong>only safe for 3-4 days in the refrigerator.<\/strong><\/em> The types of bacteria that cause food illness don&#8217;t affect the taste, smell, or appearance of food. This is why it&#8217;s important to freeze or toss refrigerated leftovers after 3-4 days.\u00a0If you are unsure of how long your leftovers have been sitting in the refrigerator, don\u2019t take the risk \u2013 <strong><em>when in doubt, throw it out!<\/em><\/strong><\/p>\n<p>If you don&#8217;t think you&#8217;ll be able to eat leftovers within 4 days, freeze them immediately.<\/p>\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<div class=\"help-box\">\r\n<div class=\"help-title\"><img loading=\"lazy\" decoding=\"async\" style=\"margin-right: 8px;\" src=\"http:\/\/foodsafetytrainingcertification.com\/index_files\/food_safety_training_banner_icon.png\" alt=\"Food Safety Training\" width=\"39\" height=\"39\" align=\"absmiddle\" \/> Food Safety & Allergy Training - 10% OFF SALE<\/div>\r\n<div class=\"help-link\"><a class=\"help-button\" title=\"Food Safety Training\" href=\"http:\/\/foodsafetytrainingcertification.com\/food-safety-training-types\/\">More\/Enroll<\/a><\/div>\r\n<div style=\"clear: both;\"><\/div>\r\n<div style=\"margin: 0px 0px 0px 10px; font-weight: normal; font-size: 14px;\">\r\n<ul>\r\n<li>Learn about proper hygiene, cross contamination, cold and hot food safety, foodborne pathogens, and best practices to prevent foodborne illness.<\/li>\r\n<li>Food Manager Training & ANSI Certification - $99.00<\/li>\r\n<li>Food Handler Training - only $7.00!<\/li>\r\n<li>HACCP Training: 16hr\/4hr\/1hr<\/li>\r\n<li>Food Allergy Training - $15.00<\/li>\r\n<li>Enter Promo \"train10off\" at Checkout<\/li>\r\n<\/ul>\r\n<\/div>\r\n<\/div>\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<h3>Leftovers &#8211; Basic Rules<\/h3>\n<p>For your leftovers follow these simple rules:<\/p>\n<ul>\n<li>If you have any leftovers, refrigerate them within 2 hours. If food is left out in a hot environment, with temperatures above 90 \u00b0F, refrigerate within 1 hour.<\/li>\n<li>Put leftovers in shallow containers, preferably 2 inches depth.<\/li>\n<li>Keep your refrigerator at less than 40 \u00b0F.<\/li>\n<li>After 4 days in refrigerator, throw away leftovers.<\/li>\n<\/ul>\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-16602\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/02\/two_hour_rule_food_safety.jpg\" alt=\"\" width=\"700\" height=\"294\" \/><\/p>\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<h3>Leftovers &#8211; Safe Container Tips<\/h3>\n<p>Follow these tips to store your leftovers and refrigerate (or freeze) within 2 hours:<\/p>\n<ul>\n<li><strong>Small Portions:<\/strong> Divide perishable food items into smaller portions and place into shallow containers with lids.<\/li>\n<li><strong>Airtight Packaging:<\/strong> Wrap food items in airtight packaging, or seal them into freezer bags or airtight containers. This helps keep bacteria out, retain moisture and prevent leftovers from picking up odors from other food in the refrigerator.<\/li>\n<\/ul>\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<figure class=\"wp-caption alignleft\"  style=\"max-width: 1024px\">\n\t\t\t<img loading=\"lazy\" decoding=\"async\" class=\"wp-image-19213 size-full\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/12\/leftovers_party_food_safety_illness_007_shutterstock_1049405960.jpg\" alt=\"leftovers_party_food_safety_illness\" width=\"1024\" height=\"683\" srcset=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/12\/leftovers_party_food_safety_illness_007_shutterstock_1049405960.jpg 1024w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/12\/leftovers_party_food_safety_illness_007_shutterstock_1049405960-250x167.jpg 250w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/12\/leftovers_party_food_safety_illness_007_shutterstock_1049405960-125x83.jpg 125w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/12\/leftovers_party_food_safety_illness_007_shutterstock_1049405960-768x512.jpg 768w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/12\/leftovers_party_food_safety_illness_007_shutterstock_1049405960-696x464.jpg 696w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t<figcaption class=\"wp-caption-text\" >\n\t\t\t<span class=\"media-credit\"><a href=\"https:\/\/www.shutterstock.com\/image-photo\/frozen-food-container-freezer-refrigerator-ready-1049405960\" rel=\"nofollow\" target=\"_blank\" >Image Source: Shutterstock<\/a><\/span>\t\t<\/figcaption>\n\t<\/figure>\n\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<h3>Leftover &#8211; Safe Reheating Tips<\/h3>\n<p>When <em><strong>reheating leftovers, be sure they reach 165 \u00b0F<\/strong>\u00a0 &#8211; <\/em>as measured with a food thermometer.\u00a0 Reheat sauces and gravies by bringing them to a rolling boil. Cover leftovers when reheating them to help retain moisture and allow the food to heat all the way through.<\/p>\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<figure class=\"wp-caption alignleft\"  style=\"max-width: 1024px\">\n\t\t\t<img loading=\"lazy\" decoding=\"async\" class=\"wp-image-19214 size-full\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/12\/leftovers_party_food_safety_illness_013_shutterstock_1266449479.jpg\" alt=\"leftovers_party_food_safety_illness\" width=\"1024\" height=\"683\" srcset=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/12\/leftovers_party_food_safety_illness_013_shutterstock_1266449479.jpg 1024w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/12\/leftovers_party_food_safety_illness_013_shutterstock_1266449479-250x167.jpg 250w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/12\/leftovers_party_food_safety_illness_013_shutterstock_1266449479-125x83.jpg 125w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/12\/leftovers_party_food_safety_illness_013_shutterstock_1266449479-768x512.jpg 768w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/12\/leftovers_party_food_safety_illness_013_shutterstock_1266449479-696x464.jpg 696w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t<figcaption class=\"wp-caption-text\" >\n\t\t\t<span class=\"media-credit\"><a href=\"https:\/\/www.shutterstock.com\/image-photo\/using-microwave-oven-heat-food-womans-1266449479\" rel=\"nofollow\" target=\"_blank\" >Image Source: Shutterstock<\/a><\/span>\t\t<\/figcaption>\n\t<\/figure>\n\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<h3>Summary<\/h3>\n<p>Remember these food safety tips when dealing with leftovers that you need to follow to ensure no one gets a foodborne illness.<\/p>\n<div style=\"clear: both;\"><\/div>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>You spend hours preparing your wonderful holiday meal and you refuse to let the leftovers go to waste.\u00a0 There are some important food safety rules about leftovers that you need to follow to ensure no one gets a foodborne illness.<\/p>\n","protected":false},"author":1,"featured_media":19038,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1106],"tags":[82,1268],"_links":{"self":[{"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/posts\/17162"}],"collection":[{"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/comments?post=17162"}],"version-history":[{"count":5,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/posts\/17162\/revisions"}],"predecessor-version":[{"id":19332,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/posts\/17162\/revisions\/19332"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/media\/19038"}],"wp:attachment":[{"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/media?parent=17162"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/categories?post=17162"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/tags?post=17162"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}