Bacteria grow quickly in the "danger zone" between 40°F and 140°F, so
it's important to keep your perishable food out of the danger zone,
whether you're storing, thawing, preparing or serving it.
Always place cooked food in a clean dish for serving, and use clean
utensils. Never use the same plate that held raw meat, poultry or fish to
serve the cooked meat.
Do not allow any cooked food to sit out at room temperature more than
two hours.
When serving food buffet style, keep cold foods on ice at a temperature
below 40°F, and keep hot foods above 140°F. Do not mix fresh food with food
that has been sitting out.
Refrigerate cooked foods no later than two hours after cooking. Do not
allow foods to cool at room temperature.
Divide large amounts of leftovers into small portions and place in
shallow containers for quick chilling.
Freeze or discard leftovers that you won’t eat within a few days.
Cover and reheat leftovers to 165°F throughout. Stir foods while you
reheat them to ensure that all the food reaches the appropriate temperature.
Never taste leftover food that looks or smells strange. When in doubt,
throw it out.
