{"id":19334,"date":"2019-12-26T09:49:26","date_gmt":"2019-12-26T15:49:26","guid":{"rendered":"http:\/\/foodsafetytrainingcertification.com\/?p=19334"},"modified":"2020-03-06T17:24:08","modified_gmt":"2020-03-06T23:24:08","slug":"holiday-leftover-food-storage-limits","status":"publish","type":"post","link":"http:\/\/foodsafetytrainingcertification.com\/food-safety-news\/holiday-leftover-food-storage-limits\/","title":{"rendered":"Holiday Leftover Food Storage Limits"},"content":{"rendered":"<p>The holiday dinner is over, you&#8217;ve cleaned up all the decorations, but there remains a bounty of leftovers that won\u2019t last forever.\u00a0 Do you know how long can you safely keep these leftovers in your refrigerator before they go bad?<\/p>\n<p>Leftover foods should be refrigerated at 40\u00b0F or colder as soon as possible &#8211; and no more than 2 hours after preparation.<\/p>\n<p>Knowing how long you have to eat leftovers is important to ensure no one gets foodborne illness.<\/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=\"size-full wp-image-19335\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/12\/turkey_cooking_holidays_food_safety_illness_020_shutterstock_511437352.jpg\" alt=\"leftoversturkey_cooking_holidays_food_safety_illness\" width=\"1024\" height=\"683\" srcset=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/12\/turkey_cooking_holidays_food_safety_illness_020_shutterstock_511437352.jpg 1024w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/12\/turkey_cooking_holidays_food_safety_illness_020_shutterstock_511437352-250x167.jpg 250w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/12\/turkey_cooking_holidays_food_safety_illness_020_shutterstock_511437352-125x83.jpg 125w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/12\/turkey_cooking_holidays_food_safety_illness_020_shutterstock_511437352-768x512.jpg 768w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/12\/turkey_cooking_holidays_food_safety_illness_020_shutterstock_511437352-696x464.jpg 696w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\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>Leftover Food Safety Rules<\/h3>\n<p>Did you know bacteria can grow on perishable foods left out on the counter for more than 2 hours? The food pathogens that make you sick are odorless, colorless and invisible.<\/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<p><strong>Small Portions:<\/strong> Divide perishable food items into smaller portions or pieces, place in a shallow container, and refrigerate (or freeze) within 2 hours after the party.<\/p>\n<p><strong>Airtight Packaging:<\/strong> Wrap leftovers 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<\/p>\n<p><strong>Refrigerator:<\/strong> Leftovers kept in the refrigerator for 3-5 days and then must be eaten or put in the freezer.<\/p>\n<p><strong>Freezer:<\/strong> Leftovers will last in the freezer for 3-4 months. Although the leftovers are safe indefinitely in the freezer, they can lose moisture and flavor when stored for longer times.<\/p>\n<figure class=\"wp-caption alignleft\"  style=\"max-width: 1024px\">\n\t\t\t<img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-19211\" 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\">Image Source: Shutterstock<\/span>\t\t<\/figcaption>\n\t<\/figure>\n\n<h3 style=\"clear: both;\"><em>Clostridium perfringens<\/em><\/h3>\n<p><em>Clostridium perfringens<\/em> (<em>C. perfringens<\/em>) is one of the most common causes of food poisoning in the U.S. The CDC estimates <em>C. perfringens<\/em> causes nearly 1 million cases of foodborne illness each year in the United States.&lt;<\/p>\n<p><em>C. perfringens<\/em> is a spore-forming bacterium found naturally in many environmental sources, in the intestines of humans and animals, and on beef, poultry, gravies, and dried or precooked foods.<\/p>\n<p>Illness commonly occurs when cooked food contaminated with the bacteria is left out at incorrect temperatures, which allows rapid multiplication and results in toxin production.<\/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=\"size-full wp-image-19337\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/12\/clostridium_perfringens_food_illness_safety_001_shutterstock_1035620098.jpg\" alt=\"clostridium_perfringens_food_illness_safety\" width=\"1024\" height=\"683\" srcset=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/12\/clostridium_perfringens_food_illness_safety_001_shutterstock_1035620098.jpg 1024w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/12\/clostridium_perfringens_food_illness_safety_001_shutterstock_1035620098-250x167.jpg 250w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/12\/clostridium_perfringens_food_illness_safety_001_shutterstock_1035620098-125x83.jpg 125w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/12\/clostridium_perfringens_food_illness_safety_001_shutterstock_1035620098-768x512.jpg 768w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/12\/clostridium_perfringens_food_illness_safety_001_shutterstock_1035620098-696x464.jpg 696w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\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>What are the symptoms of <em>C. perfringens<\/em> foodborne illness?<\/h3>\n<p>People with C. perfringens food poisoning develop diarrhea and abdominal cramps within 6 to 24 hours after eating contaminated food. The illness usually begins suddenly and lasts for less than 24 hours. People can become dehydrated, so it\u2019s important to drink plenty of fluids.<\/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=\"size-full wp-image-19091\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/09\/gastroenteritis_food_illness_safety_shutterstock_1453571630-3.jpg\" alt=\"gastroenteritis_food_illness_safety\" width=\"1024\" height=\"755\" srcset=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/09\/gastroenteritis_food_illness_safety_shutterstock_1453571630-3.jpg 1024w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/09\/gastroenteritis_food_illness_safety_shutterstock_1453571630-3-122x90.jpg 122w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/09\/gastroenteritis_food_illness_safety_shutterstock_1453571630-3-250x184.jpg 250w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/09\/gastroenteritis_food_illness_safety_shutterstock_1453571630-3-768x566.jpg 768w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/09\/gastroenteritis_food_illness_safety_shutterstock_1453571630-3-80x60.jpg 80w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/09\/gastroenteritis_food_illness_safety_shutterstock_1453571630-3-696x513.jpg 696w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\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>How can C. perfringens foodborne illness be prevented?<\/h3>\n<p><strong>Cook and keep food at the correct temperature.<br \/>\n<\/strong>Food, especially roasts of beef or poultry, should be cooked to a safe temperature, and then kept at 140\u00b0F (60\u00b0C) or warmer or 40\u00b0F (4.4\u00b0C) or cooler. These temperatures prevent the growth of bacteria that might have survived cooking. Meat dishes should be served hot, within 2 hours after cooking.<\/p>\n<p><strong>Refrigerate leftovers and reheat them properly.<br \/>\n<\/strong>Leftover foods should be refrigerated at 40\u00b0F or colder as soon as possible and no more than 2 hours after preparation. It is okay to put hot foods directly into the refrigerator. Large pots of food, such as soups, stews, and large cuts of meats, such as roasts, should be divided into small quantities for refrigeration so they will cool quickly enough to prevent bacteria from growing.<\/p>\n<p><strong>When in doubt, throw it out.<\/strong><\/p>\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-full wp-image-17844\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/05\/two_hour_rule_food_safety.jpg\" alt=\"2-hour-rule-food-safety\" width=\"1024\" height=\"531\" srcset=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/05\/two_hour_rule_food_safety.jpg 1024w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/05\/two_hour_rule_food_safety-125x65.jpg 125w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/05\/two_hour_rule_food_safety-250x130.jpg 250w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/05\/two_hour_rule_food_safety-768x398.jpg 768w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/05\/two_hour_rule_food_safety-696x361.jpg 696w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/05\/two_hour_rule_food_safety-810x420.jpg 810w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/p>\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<h3>Cold Food Storage Chart<\/h3>\n<p>Use the <strong>Cold Food Storage Chart<\/strong> (Source: <a href=\"https:\/\/www.fda.gov\/downloads\/Food\/ResourcesForYou\/HealthEducators\/UCM109315.pdf\" target=\"_blank\" rel=\"noopener noreferrer\" rel=\"nofollow\" >FDA<\/a>) below to know how long to store food in the refrigerator to avoid spoilage:<\/p>\n<div style=\"clear: both;\"><\/div>\n<table border=\"0\" summary=\"Storage Times for the Refrigerator and Freezer Foods\" width=\"100%\" cellspacing=\"2\" cellpadding=\"0\">\n<tbody>\n<tr class=\"colorhead\" valign=\"top\">\n<th id=\"category\" scope=\"col\"><strong>Category<\/strong><\/th>\n<th id=\"food\" scope=\"col\"><strong>Food<\/strong><\/th>\n<th id=\"fridge\" scope=\"col\"><strong>Refrigerator<br \/>\n<\/strong>(40\u00b0F or below)<\/th>\n<th id=\"freezer\" scope=\"col\"><strong>Freezer<br \/>\n<\/strong>(0\u00b0F or below)<\/th>\n<\/tr>\n<tr class=\"color1\" valign=\"top\">\n<th id=\"salad\" scope=\"row\"><strong>Salads<\/strong><\/th>\n<th id=\"eggsalad\" scope=\"row\">Egg, chicken, ham, tuna &amp; macaroni salads<\/th>\n<td headers=\"salad eggsalad fridge\">3 to 5 days<\/td>\n<td headers=\"salad eggsalad freezer\">Does not freeze well<\/td>\n<\/tr>\n<tr class=\"color2\" valign=\"top\">\n<th id=\"hotdogs\" rowspan=\"2\" scope=\"row\" valign=\"top\"><strong>Hot dogs<\/strong><\/th>\n<th id=\"hotdogsopened\" scope=\"row\">opened package<\/th>\n<td headers=\"hotdogs hotdogsopened fridge\">1 week<\/td>\n<td headers=\"hotdogs hotdogsopened freezer\">1 to 2 months<\/td>\n<\/tr>\n<tr class=\"color2\" valign=\"top\">\n<th id=\"hotdogsunopened\" scope=\"row\">unopened package<\/th>\n<td headers=\"hotdogs hotdogsunopened fridge\">2 weeks<\/td>\n<td headers=\"hotdogs hotdogsunopened freezer\">1 to 2 months<\/td>\n<\/tr>\n<tr class=\"color1\" valign=\"top\">\n<th id=\"Luncheon\" rowspan=\"2\" scope=\"row\" valign=\"top\"><strong>Luncheon meat<\/strong><\/th>\n<th id=\"Luncheonopened\" scope=\"row\">opened package or deli sliced<\/th>\n<td headers=\"Luncheon Luncheonopened fridge\">3 to 5 days<\/td>\n<td headers=\"Luncheon Luncheonopened freezer\">1 to 2 months<\/td>\n<\/tr>\n<tr class=\"color1\" valign=\"top\">\n<th id=\"Luncheonunopened\" scope=\"row\">unopened package<\/th>\n<td headers=\"Luncheon Luncheonunopened fridge\">2 weeks<\/td>\n<td headers=\"Luncheon Luncheonunopened freezer\">1 to 2 months<\/td>\n<\/tr>\n<tr class=\"color2\" valign=\"top\">\n<th id=\"BaconSausage\" rowspan=\"2\" scope=\"row\" valign=\"top\"><strong>Bacon &amp; Sausage<\/strong><\/th>\n<th id=\"Bacon\" scope=\"row\">Bacon<\/th>\n<td headers=\"BaconSausage Bacon fridge\">7 days<\/td>\n<td headers=\"BaconSausage Bacon freezer\">1 month<\/td>\n<\/tr>\n<tr class=\"color2\" valign=\"top\">\n<th id=\"Sausage\" scope=\"row\">Sausage, raw \u2014 from chicken, turkey, pork, beef<\/th>\n<td headers=\"BaconSausage Sausage fridge\">1 to 2 days<\/td>\n<td headers=\"BaconSausage Sausage freezer\">1 to 2 months<\/td>\n<\/tr>\n<tr class=\"color1\" valign=\"top\">\n<th id=\"GroundMeats\" scope=\"row\"><strong>Hamburger &amp; Other Ground Meats<\/strong><\/th>\n<th id=\"Hamburger\" scope=\"row\">Hamburger, ground beef, turkey, veal, pork, lamb, &amp; mixtures of them<\/th>\n<td headers=\"GroundMeats Hamburger fridge\">1 to 2 days<\/td>\n<td headers=\"GroundMeats Hamburger freezer\">3 to 4 months<\/td>\n<\/tr>\n<tr class=\"color2\" valign=\"top\">\n<th id=\"BeefVeal\" rowspan=\"3\" scope=\"row\" valign=\"top\"><strong>Fresh Beef, Veal, Lamb &amp; Pork<\/strong><\/th>\n<th id=\"Steaks\" scope=\"row\">Steaks<\/th>\n<td headers=\"BeefVeal Steaks fridge\">3 to 5 days<\/td>\n<td headers=\"BeefVeal Steaks freezer\">6 to 12 months<\/td>\n<\/tr>\n<tr class=\"color2\" valign=\"top\">\n<th id=\"Chops\" scope=\"row\">Chops<\/th>\n<td headers=\"BeefVeal Chops fridge\">3 to 5 days<\/td>\n<td headers=\"BeefVeal Chops freezer\">4 to 6 months<\/td>\n<\/tr>\n<tr class=\"color2\" valign=\"top\">\n<th id=\"Roasts\" scope=\"row\">Roasts<\/th>\n<td headers=\"BeefVeal Roasts fridge\">3 to 5 days<\/td>\n<td headers=\"BeefVeal Roasts freezer\">4 to 12 months<\/td>\n<\/tr>\n<tr class=\"color1\" valign=\"top\">\n<th id=\"Poultry\" rowspan=\"2\" scope=\"row\" valign=\"top\"><strong>Fresh Poultry<\/strong><\/th>\n<th id=\"Poultrywhole\" scope=\"row\">Chicken or turkey, whole<\/th>\n<td headers=\"Poultry Poultrywhole fridge\">1 to 2 days<\/td>\n<td headers=\"Poultry Poultrywhole freezer\">1 year<\/td>\n<\/tr>\n<tr class=\"color1\" valign=\"top\">\n<th id=\"Poultrypieces\" scope=\"row\">Chicken or turkey, pieces<\/th>\n<td headers=\"Poultry Poultrypieces fridge\">1 to 2 days<\/td>\n<td headers=\"Poultry Poultrypieces freezer\">9 months<\/td>\n<\/tr>\n<tr class=\"color2\" valign=\"top\">\n<th id=\"soup\" scope=\"row\"><strong>Soups &amp; Stews<\/strong><\/th>\n<th id=\"soupadd\" scope=\"row\">Vegetable or meat added<\/th>\n<td headers=\"soup soupadd fridge\">3 to 4 days<\/td>\n<td headers=\"soup soupadd freezer\">2 to 3 months<\/td>\n<\/tr>\n<tr class=\"color1\" valign=\"top\">\n<th id=\"Leftovers\" rowspan=\"3\" scope=\"row\" valign=\"top\"><strong>Leftovers<\/strong><\/th>\n<th id=\"Leftovermeat\" scope=\"row\">Cooked meat or poultry<\/th>\n<td headers=\"Leftovers Leftovermeat fridge\">3 to 4 days<\/td>\n<td headers=\"Leftovers Leftovermeat freezer\">2 to 6 months<\/td>\n<\/tr>\n<tr class=\"color1\" valign=\"top\">\n<th id=\"Chickennuggets\" scope=\"row\">Chicken nuggets or patties<\/th>\n<td headers=\"Leftovers Chickennuggets fridge\">3 to 4 days<\/td>\n<td headers=\"Leftovers Chickennuggets freezer\">1 to 3 months<\/td>\n<\/tr>\n<tr class=\"color1\" valign=\"top\">\n<th id=\"pizza\" scope=\"row\">Pizza<\/th>\n<td headers=\"Leftovers pizza fridge\">3 to 4 days<\/td>\n<td headers=\"Leftovers pizza freezer\">1 to 2 months<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<h3>Reheat Leftovers To Proper Temperature<\/h3>\n<p>When reheating leftovers, be sure they reach <strong>165\u00b0F as measured with a food thermometer<\/strong>. Reheat sauces and gravies by bringing them to a rolling boil. Cover leftovers when reheating 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=\"size-full wp-image-19224\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/11\/leftovers_party_food_safety_illness_012_shutterstock_1265749060.jpg\" alt=\"eftovers_party_food_safety_illness\" width=\"1024\" height=\"683\" srcset=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/11\/leftovers_party_food_safety_illness_012_shutterstock_1265749060.jpg 1024w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/11\/leftovers_party_food_safety_illness_012_shutterstock_1265749060-250x167.jpg 250w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/11\/leftovers_party_food_safety_illness_012_shutterstock_1265749060-125x83.jpg 125w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/11\/leftovers_party_food_safety_illness_012_shutterstock_1265749060-768x512.jpg 768w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/11\/leftovers_party_food_safety_illness_012_shutterstock_1265749060-696x464.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-heating-1265749060\" target=\"_blank\"  rel=\"nofollow\" >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>Now you see how easy it can be to keep your family bacteria free. Remember these tips when dealing with leftovers so foodborne illness won\u2019t be on your shoulders. Because people won\u2019t remember how great a time they had, they will only remember that your food made them feel bad.<\/p>\n<p>Food handled safely can be kept in the fridge for only up to 3-5 days. Leftovers can also be frozen for up to 3 months for best quality!<\/p>\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Your holiday meal leftovers won\u2019t last forever. Do you know how long can you safely keep these leftovers in your refrigerator before they go bad? Knowing how long you have to eat leftovers is important to ensure no one gets a foodborne illness.<\/p>\n","protected":false},"author":1,"featured_media":19335,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1106],"tags":[1254,1268],"_links":{"self":[{"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/posts\/19334"}],"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=19334"}],"version-history":[{"count":5,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/posts\/19334\/revisions"}],"predecessor-version":[{"id":19341,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/posts\/19334\/revisions\/19341"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/media\/19335"}],"wp:attachment":[{"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/media?parent=19334"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/categories?post=19334"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/tags?post=19334"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}