It has a sour or strange smell.
It feels slimy or has changed color.
You see mold growing on it.
Liquid dishes might have bubbles or foam.
When you’re not sure, it’s always best to “When in doubt, throw it out.” It’s simply “not worth the risk” to eat food that might be unsafe.
Smart Ways to Store Cooked Food
Following these tips will help keep your cooked food safe:
Cool food quickly: Don’t let cooked food sit on the kitchen counter for hours. Put it into shallow containers and get it into the refrigerator within two hours of cooking.
Use containers that seal tightly: These “airtight containers” help stop other things from getting into your food and keep it fresh for longer.
Write the date on it: Use a label or marker to “label with date” when you cooked the food. This way, you’ll always know exactly how long it’s been stored in the fridge.
Warm up food completely: When you reheat leftovers, make sure they reach a temperature of at least 165°F (74°C) all the way through before you eat them.
What About Putting Food in the Freezer?
If you don’t think you’ll eat your cooked food within the 3–4 days it’s safe in the refrigerator, you can always freeze it instead. Freezing stops bacteria from growing completely. Most cooked meals can be kept in the freezer for anywhere from 2 to 6 months, depending on what kind of food it is. Just keep in mind that freezing can sometimes change the way food feels when you eat it, but it doesn’t make it unsafe.
In summary, cooked food should really be eaten within 3–4 days after you put it in the refrigerator. Going beyond that time increases the chance of getting sick from foodborne illness. If you store your food correctly and handle it safely, your leftovers can be both tasty and safe – just don’t try to make them last too long!
Do you have any other questions about keeping your food safe?
For complete cooking times, go to the next page or click the Open button (>), and don't forget to SHARE with your Facebook friends.
