1. Handling Leftovers

2. Lesson Objectives After completion of this lesson, occasional quantity cooks will be able to: Store leftover foods safely Correctly reheat leftover foods Correctly clean and sanitize equipment, utensils and work/serving areas Properly dispose of unsafe food

3. Safely Storing Leftovers Cool leftover foods to below 40˚F within 2 hours. One hour if the ambient temperature is above 90˚F. If the food has been in the Danger Zone for more than 2 hours it should be discarded. Be sure there is adequate refrigeration space at your location.

4. Preparing to Store Food Wash hands Cover cuts and scratches on hands Use clean utensils and surfaces Remove stuffing from meat and poultry Gather an adequate supply of clean containers that are approved or labeled for storage of food

5. DO NOT: Allow food to cool at room temperature Refrigerate hot foods in large, deep containers

6. Cool Food Quickly Divide food into smaller quantities Food should be no more than 2-3 inches deep Ice bath Allow plenty of air circulation in refrigerators DO NOT stack hot food containers

7. Identify Leftovers Label each container with: The type of food Its preparation date

8. Reheating Leftovers Heat any food to 165°F for a minimum of 15 seconds within 2 hours. Liquids should come to a rolling boil. Remember to: Use a bimetallic stemmed or digital thermometer to check the temperature of the food Cover food to prevent drying

9. Clean and sanitize equipment, utensils, and work and serving areas as the last step of your event Sanitize using a commercial sanitizing solution or a household bleach solution

10. Properly Dispose of Unsafe Food The length of time food was out of refrigeration Previous handling conditions How quickly food was cooled

11. NEVER taste food that looks or smells strange When in doubt, throw it out!

12. Food Safety Situation During the Christmas sale at church, there were about 20 pounds of leftover Sloppy Joes. The refrigerator is full for next Sunday's luncheon and it will be 3 to 4 hours before everyone will go home. What are your options?

13. Discussion Points Determine if the Sloppy Joes are safe to keep If safe, divide into smaller quantities Find refrigerator or freezer storage for the leftovers within 2 hours