White pants aren’t the only thing that should be put away immediately after Labor Day celebrations are over. Leftovers after Labor Day should be stored properly to avoid food poisoning. Whether you’ve got some leftover grilled burgers or leftover salad, following USDA guidelines will ensure you don’t end up with any health concerns after your fun holiday.
The 2-hour rule
The cardinal rule for safe leftovers is the two-hour rule: Perishable foods should be refrigerated within two hours of eating them. When temperatures exceed 90 degrees, this time is reduced to one hour. Food left out for longer than that should be discarded to avoid problems with bacterial growth.
Preserving leftovers
Using small, shallow containers when storing leftovers not only helps them cool faster, but also minimizes the risk of bacterial growth. These containers must be tightly sealed and sealed to maintain food quality and safety.
Consumption and refrigeration
Store leftovers in the refrigerator for no more than four days, or freeze if storing longer. If reheating, check with a food thermometer to ensure the food’s internal temperature reaches 165 degrees F and any bacteria is killed.
Reheating safely
If using a microwave, cover and rotate foods to ensure even heating. Sauces, soups and gravies should be boiled until they reach a safe temperature. Do not use a slow cooker for reheating as it may not reach a high enough temperature to eliminate bacteria.
Additional Notes
Discard any food that has been left out for a long time or shows signs of spoilage. For specific questions or more information about how to safely handle food, contact the USDA Meat and Poultry Hotline at 1-888-MPHotline or Contact Us Chat live with a food safety expert.
Following these guidelines will help ensure your Labor Day leftovers are not only delicious but also safe, allowing you to enjoy the holiday fun for longer without risk.
(To sign up for a free subscription to Food Safety News, click here.)
