In a nullshell: When handling leftovers, you can make reference to the "Safe temperature" in the "Five Keys to Food Safety" to ensure that the leftovers are stored under safe temperature to reduce the chance of food poisoning. Nonetheless, leftovers should be consumed as soon as possible, and thoroughly reheated before eating.
Safe temperature
- Once cooked, food should be consumed as soon as possible.
- Leftovers should be cooled promptly and stored in the refrigerator within 2 hours.
- If the cooked food is used for another meal (i.e. pre-cooked food), put the required amount of food into a container before eating, cool the food as soon as possible and store it in the refrigerator. This avoids contamination during dining at the table.
- Leftovers/pre-cooked food can be cooled quickly by:
- Dividing food into smaller portions.
- Placing food in a shallow container.
- Store food in cool, clean containers.
- Stirring food regularly.
- Refrigerated leftovers should be reheated thoroughly before consumption, and should not be reheated more than once.
- Dispose of leftovers that have been kept in the refrigerator for more than 3 days.
We can use the "2-hour/4-hour rule" to handle food at room temperature:
|
Place at 4°C to 60°C |
Refrigeration for later use | Immediate consumption |
|---|---|---|
<2 Hours |
 |
|
2-4 Hours |
 |
|
>4 Hours |
|
|
Food that has been left at room temperature for more than 4 hours should be discarded immediately and should not be refrigerated or eaten.