We all are somewhat cavalier about the way we deal with leftovers, especially those we bring home in a “doggie” bag from a restaurant.

“Leftover” foods are cooked foods that you or your family do not eat within 2 hours after they are cooked. Leftovers include foods that you may eat before or after they have been stored in the refrigerator or freezer. The chance of food poisoning increases the longer you store a food after it is cooked. Improper handling or storing cooked food is one of the most common causes of food poisoning in the home.

The careful cook can reduce this threat by following the guidelines below for storing, reheating, and disposing of leftover foods.

Following information is from A Rutgers Cooperative Extension Fact Sheet

How To Storing Leftovers

All cooked foods should be reheated to 165° F, refrigerated, or frozen within 2 hours after cooking. In hot weather, that time limit is only 1 hour. Remember that the “safe” period starts after the food is cooked. It includes the time that the food sits before being served and the time it sits on the table while the meal is being eaten. This period lasts until the food is actually in the refrigerator or freezer.

Remember to wash your hands with soap and water before handling any cooked food, especially food you store to eat later. Use clean utensils to handle the food, and store it in clean containers. Do not put food back into the same container it was in before it was cooked, unless you have carefully cleaned the container with soap and water. Do not place food on a counter or cutting board before refrigerating or freezing, unless you have carefully cleaned the surface beforehand.

You should place foods to be refrigerated or frozen in small, shallow containers, 3 inches tall or less, and cover them completely. Don’t stack these containers right next to other containers, but leave some air space around them. By using shallow containers and by leaving air space around the containers you can promote rapid, even cooling of the food. When you refrigerate or freeze cooked food in a large, deep container, the food in the center of the container remains warm for a longer time. Dangerous bacteria may grow in this warm spot without making the food look or smell bad. If you eat this food later, you may get food poisoning.

Never taste leftovers that are of questionable age or safety.

As a general rule, never keep leftovers for more than 4 days.

Remember to remove the stuffing from cooked poultry and refrigerate or freeze it separately. You should do this because the stuffing in the center of the bird can stay warm long enough for food poisoning bacteria to grow. By removing the stuffing and placing it in its own container, you allow it to cool more rapidly.

If you date leftovers before refrigerating them, this can help you ensure they don’t remain in your refrigerator too long.

Warming Leftover Foods When leftover foods are reheated, make sure you heat them completely.Leftovers that are merely “warmed” and not heated throughout are much more likely to cause food poisoning. Cover any leftover sauces, soups, gravies, and other “wet” foods, and heat them to a rolling boil before they are served. Heat all other foods to 165° F throughout. Be sure to stir foods while you reheat them, to ensure that all the food reaches the appropriate temperature.

Throwing Away Leftovers

When leftovers have been in the refrigerator too long or if they look or smell unusual, throw them out!Anytime you are in doubt about the freshness or safety of any food, dispose of it. This is especially important for leftover foods. Dispose of any potentially unsafe food in a garbage disposal or a tightly wrapped package, so that it cannot be eaten by other people or animals.

If you follow these suggestions for handling leftover foods safely, you will improve the safety of your family’s food. Food poisoning is a preventable tragedy, and you can prevent it by following these simple guidelines for handling leftovers safely.

At Coventry Catering, we wish you to enjoy the great taste of your home made meals or what you have bought in a restaurant. We also care that you stay healthy and recognize the dangers of not handling leftovers safely. Contact us for further tips on safety, for special diets, or how we can create a menu to suit any occasion, from appetizers to desserts.

Following a low-fat diet? One of the first things you’ve probably crossed off your menu is fried foods. Fried chicken, French fries, fish and chips, onion rings – delicious, yes, but forbidden because of their astronomical fat content. But the truth is, they don’t have to be.

Fried foods’ reputation for being greasy is often well-deserved. With skillful preparation, though, you can enjoy your favorite fried foods without compromising your healthy diet.

Here are some tips for frying at home that will help you keep fried foods on the lighter side.

• Make sure your oil is at the proper temperature. Using a deep-fat thermometer will ensure you only add the food when the oil is hot enough. Allow time between batches for the oil to return to the correct temperature. If the oil is too cool, your food will soak it up and turn out greasy.

• Choose an oil that can withstand a high temperature. Peanut oil, canola oil, and sunflower oil all have a high smoke point (they can endure high heat without smoking).

• Consider using a stockpot or Dutch oven, rather than an electric fryer. A stove burner may be able to bring the oil back up to temperature more quickly than a countertop appliance.

• Or try a special deep fryer that spins the food after frying. This new technology is said to remove up to 55 percent of fat from the surface of the food.

• Use a breading recipe that calls for cornmeal, rice flour, or panko bread crumbs, which don’t absorb as much oil as all-purpose flour. Batters with leavenings such as baking soda will also help reduce oil absorption.

• Remember to place fried foods on paper towels to drain the excess oil when they’re finished cooking.

• Instead of deep frying, an lower-fat alternative is frying foods in a tablespoon or two of oil in a skillet to achieve a crispy crust, then finish cooking them on a sheet pan in the oven.

• For an even lighter variation, look for recipes that instruct you to coat the food with breading, coat it with a little spray oil, and bake it in the oven.

At Coventry Catering, we understand when health considerations are as important to you as great taste. We are always glad to accommodate special diets. Contact us to see how we can create a menu to suit your needs, from appetizers to desserts.