Lesson 2f - Handling Leftovers

If in doubt ... throw it out!

Purple Trash

Follow these steps to ensure safe handling of leftovers:

  • Wash hands before and after handling leftovers.
  • Divide hot leftovers into small units and store in shallow containers for quick cooling. Bacteria can grow rapidly during the cooling process.
  • Refrigerate leftover items immediately after service.
  • Reheat leftovers thoroughly to a temperature of 165°F. Bring soups, sauces and gravies to a rolling boil.
  • When properly refrigerated below 41°F, don’t keep leftovers for more than 4 days.
<< back next >>