Follow Safety Guidelines For Take-Out Food

By Susan Hansen, Extension Educator, Colfax County

 

Take-out food is fast, easy and makes meal planning easier.

            Just remember to monitor it as carefully as home-cooked food. People risk poisoning from food kept at improper temperatures.

            If possible, pick up take-out food when it’s hot and eat within two hours. If it can’t be eaten within two hours, keeping the food warm isn’t enough because harmful bacteria can multiply between 40 F and 140 F. Put the food in an oven, chafing dishes or slow cookers and make sure the temperature is set high enough to keep the food at 140 F or above. Cover the food with foil to keep it moist, and periodically check the internal temperature with a meat thermometer. Don’t try to keep the food hot for more than two hours.

            Divide leftovers into small portions and place them in shallow containers. Cover loosely and refrigerate immediately. Reheat food until its temperature reaches 165 F or it’s hot and steaming. When reheating food in the microwave, cover the food and rotate it periodically so it heats evenly. Let it stand for one or two minutes to reach its optimal temperature.

            Always consult a microwave owner’s manual for recommended power levels and times. Inadequate heating can cause illness.