Keep Labor Day leftovers safe

White pants aren’t the only thing that should be quickly tucked away after celebrating Labor Day. Leftovers after Labor Day must be stored properly to prevent foodborne illness. Whether you grilled extra burgers or have excess salads, following the USDA guidelines will ensure that your holiday fun isn’t followed by health problems.

The two-hour rule
The cardinal rule for leftover food safety is the two-hour rule: Perishable items should be refrigerated within two hours of serving. At high temperatures above 90 degrees F, this window is reduced to one hour. Food left out longer should be thrown away to avoid problems with bacteria growth.

Save leftovers
Using small, shallow containers for leftovers not only helps them cool faster, but also minimizes the risk of bacterial growth. These containers must be airtight and secured to maintain food quality and safety.

Consumption and freezing
Leftovers should be consumed within four days if refrigerated or frozen if you plan to keep them longer. When reheating, make sure the food reaches an internal temperature of 165 degrees F, as verified by a food thermometer, to kill any bacteria.

Warm up safely
If using a microwave, cover and turn the food to heat evenly. Sauces, soups and gravies must be brought to a boil to reach safe temperatures. Avoid using slow cookers for reheating as they may not reach a high enough temperature to eliminate bacteria.

Additional precautions
Throw away food that has been left out too long or shows signs of spoilage. For specific questions or more information about safe food handling practices, the USDA Meat and Poultry Hotline (1-888-MPHotline) is available for guidance, or visit ask.usda.gov for live chats with food safety experts.

By following these guidelines, you can ensure that your Labor Day leftovers are not only delicious, but also safe, so you can extend the holiday fun without risk.

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