The holidays are a great time for fun and family, but when they’re over, you might find a fridge filled with leftover food. These leftovers can help keep the holiday spirit going a little longer, but it’s important to store them safely.
Before you pack anything up, take a close look at
your leftovers.
Perishable foods like meat, poultry, cooked dishes, cheese, and cut-up fruits or vegetables should go in the trash if they’ve been sitting out for more than two hours.
If hot foods were kept at 140°F or higher using warming trays, chafing dishes, or slow cookers, it’s safe to refrigerate those leftovers immediately.
Cold foods kept on ice and perishable items left out for less than two hours can also be saved.
Storing food quickly helps prevent the growth of harmful bacteria that cause foodborne illness, which can’t be seen, smelled, or tasted. The faster they cool, the less time they spend in the “Danger Zone” (40–140°F), where bacteria grow fastest.
To cool your leftovers quickly, store them in shallow containers or pans. Leftovers can stay safe in the fridge for up to four days. Write the contents and date on the container or use a storage chart to track how long foods have been in your fridge or freezer.
Ask yourself, “will this be eaten within four days?” If not, freeze leftovers to keep them fresh longer. Most cooked foods, like cooked chopped meats, casseroles, soups, and baked goods, hold their quality for 2–4 months in the freezer. Protect them from freezer burn by using heavy-duty plastic containers, freezer bags, aluminum foil, or freezer paper.
For small items like meatballs or fruit, prevent clumping by spreading them out on a baking sheet to freeze before transferring to a bag or other container.
United States Department of Agriculture. Holiday Leftovers? We’ve Got You Covered!
https://www.usda.gov/media/blog/2017/12/26/holiday-leftovers-weve-got-you-covered
University of Nebraska-Lincoln. Tips for Low-Cost Holiday Meals.
https://food.unl.edu/article/nutrition-education-program/tips-low-cost-holiday-meals
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