You know the feel : you ’ rhenium standing in movement of your open refrigerator. There ’ mho a mess of containers in there. Move ‘ em approximately. discovery : A mystery plastic container all the way in the back ; a pair of chinese food take-out containers ; some queerly shaped tin-foil packages. Don ’ triiodothyronine you wonder what ’ second in them ?With some trepidation you take a glance. Container # 1 : the leftover take-out chicken electrocute rice from five days ago. Container # 2 : the rest of your lasagna you brought home end night from a huge restaurant assign. then there ’ s some of Mom ’ s very delicious stuffing from last weekend in that plastic container. The tin-foil packages : grey looking stuff that doesn ’ thyroxine smell therefore great .
big question : Will you end up writhing in pain and spending the next day in the bathroom if you eat any of it?
How Long Can Prepared Food Safely Stay Unrefrigerated?
According to the FDA, when you buy hot, cooked food, you should get it home cursorily and eat it right away. It shouldn ’ t sit down out at board temperature. If the food is cold – not hot — and sitting out, it should be eaten within two hours of when it was prepared. differently, store it in the electric refrigerator, or freeze it.
Take-Out Food
When take-out food is delivered, you want to prevent any lurking potentially filthy and harmful bacteria from breed, so eat the food within two hours after it arrives. If you aren ’ t going to eat it within two hours keep it hot in an oven hardened at or above 200° F ( 93° C ). side dishes besides should to be kept hot in the oven. Cover the food to keep it moist while you ’ ra keeping it strong. Don ’ thymine guess at the temperature of the food. Use a food thermometer to check that the food is kept at an inner temperature of 140° F ( 60° C ) .
The Food Temperature “Danger Zone”
The FDA defines the “danger zone” as the stove of temperatures at which bacteria can grow. It is normally between 40° and 140° F ( 4° and 60° C ). To keep food safe, it ’ randomness significant to keep it below or above the “ danger zone. ”
The 2 Hour Rule For Leftovers
There is a 2 Hour Rule : flip any perishable food ( the kind that can spoil or become contaminated by bacteria if left unrefrigerated ) that has been left out at room temperature for more than two hours. When the environmental temperature is above 90° F ( 32° C ), throw out the food after one hour .
The Center for Science in the public Interest ’ s Nutrition Action Healthletter, expands on the Rules For Leftovers with what they call :
2 hours – 2 inches – 4 days
2 hours from oven to refrigerator : any leftovers should be refrigerated or frozen within 2 hours of cooking or they should be thrown away .
2 Inches thick to cool it quick : food should be stored in containers at a shallow depth of about 2 inches or less, to speed the chilling fourth dimension .
4 days in the refrigerator or freeze it : use refrigerated leftovers within 4 days — with the exception of thrust and gravy which should be used within 2 days. solid leftovers should be reheated to 165 degrees F and liquid leftovers to a roll out seethe. Whatever you don ’ thymine finish, throw out.
What About The Doggie Bag?
If you leave a restaurant with a pooch bag – or a fix food storehouse with a container of food – and you ’ re not going to get dwelling within two hours of having the order served to you, scrap the food. If you do leave with pooch bulge or food container in hired hand, keep in heed that the inside of your cable car can get identical toasty and bacteria can multiply very quickly. sol, if the pooch base contains tomorrow ’ randomness lunch or a late night nosh, it ’ s a dear theme to go directly home and get those silent identifiable leftovers in the refrigerator right off .
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Read more: Bánh mì Việt Nam – Wikipedia tiếng Việt
