Leftover Management
This playbook outlines the step-by-step process for safely storing and reheating leftovers to prevent foodborne illness. It covers the best practices to ensure that your food remains safe and delicious for subsequent consumption.
Step 1: Cool Down
Allow leftovers to cool down to room temperature within two hours to prevent bacterial growth. For large quantities, separate into smaller containers to cool more quickly.
Step 2: Storage
Transfer the cooled leftovers into airtight containers. Label each container with the date of storage to keep track of how long they have been in the fridge or freezer.
Step 3: Refrigerate
Place the containers in the refrigerator if they'll be eaten within three to four days. For longer-term storage, put them in the freezer.
Step 4: Reheat
Reheat leftovers thoroughly to an internal temperature of 165°F (74°C) to kill any bacteria. Use a food thermometer to check. Stir food occasionally to ensure even heating.
Step 5: Serve Safely
Once reheated, serve the leftovers immediately. Do not reheat leftovers more than once to minimize the risk of foodborne illness.
General Notes
Two-Hour Rule
Remember the two-hour rule: do not leave perishable foods out at room temperature for more than two hours.
Use by Date
Always consume leftovers within three to four days if refrigerated, and within three to six months if frozen, for best quality and safety.