When In Doubt, Throw It Out
By: Sam | October 17, 2007 | Category: Home and Family
When it comes to cooking, I have to admit I’m no Top Chef. Dinner is usually either a sandwich, cereal, or whatever frozen meal was on sale. And yes, these pathetic dinners do lead me to a.) wish I could have Curtis from the Take Home Chef cook my meals every night, and b.) dine out or order takeout more often than I would like to admit.
As a result, I always have leftovers. Who doesn’t love cold pizza or General Tso’s chicken for breakfast? But by the third morning, I’m never quite sure if my last slice of pepperoni will make me sick. Thankfully, the Food Safety and Inspection Service has put together these handy storage charts, which will be posted on my fridge and, hopefully, yours as well.
|
Refrigerator Storage at 40º 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 |
|
Freezer Storage at 0º or below |
|
|---|---|
|
Cooked meat or poultry |
2 to 6 months |
|
Pizza |
1 to 2 months |
|
Luncheon meats |
1 to 2 months |
In addition to storage times, here are some additional food safety tips:
- Keep in mind the 2-hour rule. Discard all perishable items left at room temperature after two hours.
- When reheating your leftovers, follow these easy guidelines.
- And remember when in doubt, throw it out!
Feel free to share your favorite recipes for leftovers below.
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| Tags:
cooking
food
safety
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