Food Safety in the Time of COVID-19: Handling Leftovers Safely

Published on by AMY HENDRICKSON

With so many meals prepared at home these days and grocery shopping a bit more complicated as we practice physical distancing, it’s important to make sure that leftovers are handled safely so that they don’t go to waste or, even worse, make us sick.

Cook food safely.  The first step in having safe leftovers is cooking food safely.  Use a food thermometer to make sure that the food is cooked to a safe, minimum internal temperature:

  • Red meats: Cook beef, pork, lamb, and veal steaks, chops, and roasts to 145°F, then allow meat to sit for 3 minutes before carving or consuming.
  • Ground meats: Cook ground beef, pork, lamb, and veal to an internal temperature of 160°F.
  • Poultry: Cook all poultry to an internal temperature of 165°F.

Cool promptly and rapidly.  Food remaining after a meal needs to be cooled promptly.  Move items into the refrigerator within 2 hours of foods being taken off the grill, pulled from the oven, or finished on the stove top.  Cooling foods rapidly is one of the most important steps in preventing foodborne illness.  Divide large amounts of food into shallow containers, no more than 3″ deep, and refrigerate.  Cut large food items like roasts or hams into small parts and refrigerate.  Even if casseroles or soups are still hot, they should be distributed into shallow containers and promptly refrigerated!

Reheat safely.  When reheating, be sure leftovers reach 165°F or until bubbling hot.  Reheat sauces, soups, and gravies by bringing them to a rolling boil.  Cover leftovers to reheat.  This retains moisture and ensures that food will heat all the way through.

Why is rapid cooling so important?  The one time I knowingly gave my husband and myself food poisoning was due to my failure to cool food properly!  It was in the first year of marriage and I sure learned a lesson.  Rapid cooling keeps food out of the Danger Zone, the temperature range where bacteria grow most rapidly.  Some forms of bacteria (spores) are not killed even with proper cooking, and as food cools at room temperature these spores can germinate and grow bacteria that make you sick.

Resources for teaching the importance of handling leftovers safely:

Stay well and food safe.

Authored by: Barb Ingham