To keep hot foods safe, keep them at 140 °F or above. Cold
foods must be kept at 40 °F or below. Bacteria grows rapidly
between 40 and 140 °F. Discard all perishable foods such as
meat, poultry, eggs, and casseroles, left at room temperature
longer than 2 hours; 1 hour in temperatures above 90 °F.
Discard all perishable foods, such as meat, poultry, eggs, and
casseroles, left at room temperature longer than 2 hours; 1 hour
in air temperatures above 90 °F. This includes leftovers taken
home from a restaurant.
Refrigerate or freeze leftovers in shallow containers. Wrap or cover food.
If you are not eating food immediately, follow these guidelines to
make sure the food remains safe for you to eat at a later time.
Once food is cooked it should be held hot at an internal temperature of 140 °F or above. Just keeping food warm (between 40 and 140 °F) is not safe. Use a food thermometer to monitor the internal temperature of the food. A preheated oven, chafing dishes, preheated warming trays, or slow cookers may be used.
If you plan to eat at a later time, take-out or delivered food should be divided into smaller portions or pieces, placed in shallow containers, and refrigerated.
Cooked meat or poultry 2 to 6 months
Foods kept frozen longer than recommended storage times are
safe but may be drier and not taste as good.
Cold foods should be kept at 40 °F or below.
Refrigerate perishable foods as soon as possible, always within 2
hours after purchase or delivery. If the food is in air temperatures
above 90 °F, refrigerate within 1 hour.
Remember the 2-hour rule when food is removed from the cooler.
Discard all perishable foods that have been left out of the coolers
longer than 2 hours; 1 hour in air temperatures above 90 °F.
Reheat foods containing meat or poultry to an internal temperature of at least 165 °F. Always use a food thermometer to verify the internal temperature of the food.Reheat sauces, soups, and gravies to a boil.
If reheating in the oven, set oven temperature no lower than 325 °F.
Reheating in slow cookers and chafing dishes is NOT recommended because foods may remain in the “Danger Zone” (between 40 and 140 °F) too long.
When reheating food in microwave oven, cover and rotate food for even heating. Always allow standing time before checking the internal temperature of the food. Consult your microwave oven owner’s manual for recommended times and power levels.
From the USDA Food Safety and Inspection Service.
