Information provided by Cornell Cooperative Extension of Monroe County, NY(585)461-1000. Cornell Cooperative Extension provides equal program and employment opportunities.

Leftovers should be handled carefully to prevent bacteria from contaminating food. Leaving food at room temperature for more than two hours allows germs to grow to dangerous numbers. For cold foods, the two hours include preparation time before serving. For hot foods, the two hours begins when the food is removed from the oven, stove top or microwave oven. Dangerous bacteria seldom change the taste, odor or appearance of the food. Therefore, you must be careful all the time. Food borne illness and food poisoning can be prevented.

Refrigeration is the best way to quickly cool hot leftovers. Contrary to previous belief, putting hot foods in the refrigerator will not overheat the refrigerator or cause the food to spoil. You should chill or freeze perishable foods quickly and hold them at 40º F. or below, which is a normal refrigerator temperature. Large quantities of food should be repackaged into smaller containers to insure quick cooling in the refrigerator or freezer.

Plan to use refrigerated leftovers within three days. Most frozen leftovers should be used within 2 to 3 months for best quality.

Leaving food in an oven that has the temperature set on low or warm, or on top of a warm hotplate is another safety hazard. Food must be kept above 140º F, and to be really safe - above 165º F. These temperatures are not achieved in the warm oven or on the stove top. It would be safer to quickly chill the leftover food, and then reheat servings for latecomers.

When reheating leftovers, cover the food to retain moisture. Reheating may be accomplished on the stovetop, in the oven or in a microwave oven, but be sure to reheat so that all food reaches 165º F. Bring soups, gravies and sauces to a full rolling boil. When reheating in the microwave rotate the dish and stir the food to reduce chances of cold spots. Heat until it is steaming hot. Use a food thermometer to take out the guesswork.

Remember the three key rules to food safely: Keep hot foods hot, keep cold foods cold and keep food, utensils, equipment and hands clean. These rules will help protect you and your family from food poisoning.