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Safe Handling of Take-Out Foods
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TAKE-OUT AND DELIVERED FOODS
Holiday Meals, Picnics, Tailgate Parties, or Just a Busy Day
In today's busy world, take-out and delivered foods are experiencing runaway popularity.
Some foods are hot and some are cold when purchased. Foods from fast food restaurants are most
often consumed immediately. Take-out foods may be purchased in advance for eating at a later time,
such as a party platter or a cooked holiday meal. No matter what the occasion, more and more people
are relying on others to prepare their food.
Perishable foods can cause illness when mishandled. Proper handling of the food and the leftovers is essential
to ensure the food is safe for you to eat.
2-Hour Rule
To keep hot foods safe, keep them at 140 °F or above. Cold foods must be kept at 40 °F or below.
Bacteria grow 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.
Keep HOT Food HOT!
Keep COLD Food COLD!
If you are not eating the take-out or delivered food immediately, follow these guidelines to make sure the food
remains safe for you to eat at a later time.
Hot Take-Out or Delivered Food
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.
Cold/Refrigerated Take-Out or Delivered Food
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.
Keep foods cold on the buffet table by nesting serving dishes of food in bowls of ice. Use small platters and replace
them with fresh refrigerated platters of food often, rather than adding fresh food to a serving dish already
on the table.
When take-out or delivered food is purchased cold for an outdoor event—like a picnic, sporting event, or outdoor
buffet—a cooler with ice is a practical alternative to a refrigerator. The cooler should be packed with plenty of
ice or frozen gel packs. Keep the cooler in the shade when possible.
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.
Leftovers?
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. Some exceptions
to this rule are foods such as cookies, crackers, bread, and whole fruits.
Whole roasts, hams, and turkeys should be sliced or cut into smaller pieces or portions before storing them in the
refrigerator or freezer. Turkey legs, wings, and thighs may be left whole.
Refrigerate or freeze leftovers in shallow containers. Wrap or cover the food.
| Refrigerator Storage at 40 °F or Below |
| Cooked meat or poultry |
3 to 4 days |
| Pizza |
3 to 4 days |
| Luncheon meats |
3 to 5 days |
| Egg, tuna, and macaroni salads |
3 to 5 days |
Foods stored longer may begin to spoil or become unsafe to eat. Do not taste.
| Freezer Storage at 0 °F or Below |
| Cooked meat or poultry |
2 to 6 months |
| Pizza |
1 to 2 months |
| Luncheon meats |
1 to 2 months |
Salads made with mayonnaise do not freeze well.
Foods kept frozen longer than recommended storage times are safe but may be drier and not taste as good.
WHEN IN DOUBT, THROW IT OUT!
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FOLLOW THESE GUIDELINES FOR COOKED, REFRIGERATED, OR FROZEN TAKE-OUT AND DELIVERED MEALS
Thawing Meals
Thaw the wrapped, cooked meat or poultry on a tray in the refrigerator. Allow about 24 hours for every 5 pounds.
Small packages of cooked stuffing, gravy, potatoes, etc., will take less time to thaw and can be taken out of the
freezer and put into the refrigerator at a later time.
Once the cooked meat or poultry and side dishes thaw, plan to eat them within 3 to 4 days.
The food may be eaten cold or reheated.
Frozen food can be put directly into the oven without thawing.
Look for the USDA or State Mark of Inspection
The inspection mark on the packaging tells you the product was prepared in a USDA or State-inspected plant under
controlled conditions. Follow the package directions for thawing, reheating, and storing.
Reheating Meals
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 stay in the "Danger Zone"
(between 40 and 140 °F) too long.
When reheating food in the 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.
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Last Modified:
October 4, 2007 |
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