Slide 1: Handling Leftovers
Hello, this is __________ with Ohio State University Extension Family and
Consumer Sciences. Welcome to Lesson 6. Handling Leftovers
Slide #2: Lesson Objectives
After completing this lesson, occasional quantity cooks will be able to:
 Store leftover foods safely.
 Correctly reheat leftover foods.
 Correctly clean and sanitize equipment, utensils, and work or serving areas.
 Properly dispose of unsafe food.
Slide #3: Introduction – Safely Storing Leftovers
Properly stored leftover food can be kept safe from bacterial growth. Foods should not
be in the temperature danger zone for more than two hours. This is true of foods served
cold or hot. As soon as possible after serving or within two hours, food needs to be
cooled to below 40°F. If air temperature is 90°F or higher (like it can be in the summer),
foods should not be left out for more than one hour. Be sure you have adequate on-site
refrigeration to cool all of your leftovers.
Slide #4: Prepare to Store Food
 Wash hands before handling leftovers.
 Cover cuts and scratches that are sources of bacteria. Even leftover foods
can become contaminated. Use clean utensils and surfaces.
 Remove stuffing from meat and poultry before cooling or freezing.
 Have an adequate supply of clean containers available. Make sure they
are large enough to store all of your leftovers, but be sure they are shallow
(no more than 2 to 3 inches deep). Select storage containers or bags that
have been approved and labeled for food storage. Garbage bags or cans
are for discarded food, not food you want to eat later.
Look at Handout 6-1, Protecting Leftovers. You can use this handout to help remind you
how to handle leftovers after your next event.
Slide #5: Do Not
It is crucial that leftovers are cooled quickly. Two improper cooling practices that cause a
major concern are leaving food at room temperature too long and refrigerating foods in
large, deep containers. For foods to reach temperatures cold enough to stop bacterial
growth, foods have to be refrigerated within a two-hour time period, and the food must be
cooled rapidly. Large quantities of leftover food will take longer to cool than smaller
amounts.
Slide #6: Cool Food Quickly
To decrease the cooling period of leftover food, divide and store the leftovers in small
quantities. This allows more rapid cooling.
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Use containers that are 2 to 3 inches deep or less. Use only food-grade
containers.
If possible, use an ice water bath to cool food quickly before putting into
refrigeration.
Leave air space around containers to allow for rapid, even cooling. When small
shallow containers are neatly stacked together, the effect is like a large deep
container. The food stored in the container in the middle will not be able to cool
properly and may stay dangerously warm for several hours. The food in the center
could spoil if air is not allowed to circulate around all of your stored leftovers.
Slide #7: Identify Leftovers
Date leftovers with preparation date and use within 3 to 4 days. If food has not been
held in the danger zone (between 40ºF and 140ºF) too long (one hour or less), it can be
sent home with volunteers. Be sure each volunteer accepting the food understands the
need to keep the food at the proper temperature, to consume it within recommended
times. Always reheat cooked foods to 165ºF before consuming.
Slide #8: Reheating Leftovers
Foods that have been kept in the temperature danger zone (between 40°F and 140°F)
more than two hours (or one hour if the air temperature is above 90°F) should not be reused. Remember, the time food is kept in the danger zone is cumulative until the food is
eaten or discarded. Some cooked foods are eaten cold and will not be reheated before
serving a second time.
When reheating leftovers, place food in a clean pan, cover, and reheat to the
appropriate temperature before serving. Foods should be reheated to 165°F for 15
seconds within two hours; or if foods are liquid (gravies, soups, sauces) heat to a rolling
boil. If using a microwave to reheat foods, heat distribution may be uneven. Rotate
food container and stir contents of containers to ensure proper temperature uniformity.
Remember:
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Use a bimetallic stemmed or digital thermometer to check appropriate
temperatures when reheating food
Covering the food container during reheating prevents the food from
drying out.
Slide #9: Clean and Sanitize Equipment, Utensils, and Work and
Serving Areas
Care must be taken to ensure that utensils used in food preparation and with uncooked
foods are not used to transfer leftovers unless they have been washed.
Part of handling leftovers is the cleanup of the equipment and work area used in the
preparation of food. Occasional quantity cooks may be working in facilities without
proper cleaning equipment. This does not mean that proper cleaning can’t be done. Use
tubs, buckets, or other large containers to create a three-compartment sink.
Sanitizing can be done with a commercial sanitizing solution (follow manufacturer’s
directions for use) or common household chlorine bleach (1 tablespoon unscented
liquid bleach per gallon water). Even though you are finishing the meal, sanitizing
after cleanup is important, also. Bacteria can thrive and can contaminate food the
next time the equipment or facility is used for food preparation.
Slide #10: Properly Dispose of Unsafe Food
There is a limit to the storage life of leftovers. Leftovers that are unsafe or suspected
to be unsafe should be discarded. The length of time food will remain safe in the
refrigerator is dependent upon many conditions. Refrigeration will delay the spoilage
of leftover food, but not prevent spoilage. Some of the considerations when
assessing food quality before re-using include:
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The length of time food was out of refrigeration (include any transportation
time).
Previous handling conditions (how long was food out of refrigeration, how
many people handled it).
How quickly food cooled (consider the temperatures of the refrigerator and
how food was packaged for refrigerator storage).
Slide #11: Never taste food that looks or smells strange
Never taste food that looks or smells strange to see if you can still use it. Throw it out.
Most moldy food should be discarded. Hard cheese is an exception. Mold can be
removed from hard cheese—trim 1-inch around the mold to be sure all has been
removed.
Slide #12: Food Safety Situation
Let’s look at this food safety situation:
During the rummage sale at church, there were about 20 pounds of leftover Sloppy
Joes. The refrigerator is full for next Sunday’s luncheon and it will be 3 to 4 hours
before everyone will go home. What are your options?
Slide #13: Discussion Points
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First, decide if leftovers are safe to keep. This can be determined by the
temperature and time.
If you decide they are safe, divide the leftovers into small containers.
Find refrigerator or freezer space to store the leftover food. If no refrigerator or
freezer space is available at the facility, this food must be discarded.
Summary
A safe ending is a good ending to your special food event. Use the Protecting Leftovers
Checklist (Worksheet 6-1) to see if you remembered the points for keeping leftover food
safe from spoilage.
This is the conclusion of the OQC lesson series. Please take the post-test, print your
certificate and make a copy for your local OSU Extension Office to have on file.