White pants aren’t the only thing that should be quickly tucked away after the Labor Day celebrations. Post-Labor Day leftovers need to be properly stored to avoid foodborne illnesses. Whether you’ve grilled extra burgers or have surplus salads, following USDA guidelines will ensure that your holiday enjoyment isn’t followed by health concerns.
The Two-Hour Rule
The cardinal rule for leftover safety is the two-hour rule: perishable items should be refrigerated within two hours of serving. In high temperatures above 90 degrees F, this window reduces to one hour. Foods left out longer should be discarded to avoid bacteria growth problems.
Storing leftovers
Using small, shallow containers for leftovers not only helps them cool more rapidly but also minimizes the risk of bacterial growth. These containers should be airtight and secured to maintain food quality and safety.
Consumption and freezing
Leftovers should be consumed within four days if refrigerated or frozen if you plan to keep them longer. When reheating, ensure that foods reach an internal temperature of 165 degrees F, as verified by a food thermometer, to kill any bacteria.
Reheating safely
When using a microwave, cover and rotate food to heat evenly. Sauces, soups, and gravies should be brought to a rolling boil to reach safe temperatures. Avoid using slow cookers for reheating, as they might not reach temperatures high enough to eliminate bacteria.
Additional precautions
Dispose of any food that has been left out for too long or shows signs of spoilage. For specific questions or more information on safe food handling practices, the USDA Meat and Poultry Hotline (1-888-MPHotline) is available for guidance, or visit ask.usda.gov for live chats with food safety experts.
By adhering to these guidelines, you can ensure that your Labor Day leftovers are not just delicious but also safe, letting you extend the holiday’s enjoyment without risk.
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