No one likes wasting food, but you shouldn’t eat things that could potentially make you sick just to avoid waste. We talked to OhioHealth registered dietitian and wellness consultant, Maddie Bidwell, RD, LD, to learn more about food safety and leftovers.
When are my leftovers no longer safe to eat?
Many of us are guilty of using the “smell test,” but Bidwell explains that it’s not always a good judge of freshness. While the smell test may make it apparent that your milk has spoiled, it can’t detect everything that makes food unsafe to eat, like bacteria. Plus, everyone has a different sensitivity of smell, so what smells fine to one person may not smell great to another.
Instead of the smell test, consider how long your leftovers have been in the fridge since they were prepared. The USDA recommends keeping leftovers for a maximum of 3-4 days in the fridge, or up to 3-4 months in the freezer. Going beyond four months in the freezer may lead to decreased food quality.
Below are a few exceptions:
- Whole cooked ham: Eat within 7 days
- Hot dogs (from an opened package): Eat within 7 days
- Lunch meats (from an opened package): Eat within 3-5 days
- Gravies and meat broths: Eat within 1-2 days
While leftovers may be kept for 3-4 days, not all leftovers will maintain their freshness that long. Fruits and veggies with higher water content go bad sooner, along with some grain products.
For a more comprehensive list of items you may have at home, check out the FoodKeeper app. It was developed by the USDA’s Food Safety and Inspection Service in collaboration with Cornell University and the Food Marketing Institute. The app provides valuable insights into food and beverage storage and freshness.
Regardless of the food, the FDA recommends all perishable food be thrown away within 7 days. So, that leftover chicken in the back of your fridge from last month can be tossed out no matter what!
Proper storage and reheating are important
When saving your meals, let your food cool in a shallow, glass container and store in an airtight container. Make sure to get it into the fridge within two hours to avoid exposure to the danger zone—the temperatures between 40-140 degrees Fahrenheit, where bacteria thrives. Whether your food is served hot or cold, both should be put away within two hours to avoid bacterial growth. Generally, any food that has been left out for over two hours is not safe to eat.
Restaurant leftovers should go in the fridge as soon as you get home. If you plan on eating your restaurant leftovers the next day, it’s okay to leave them in the container from the restaurant, but if you don’t plan on eating them within 24 hours, you should move the leftovers into a glass container. You can follow the same food storage timelines listed above for your restaurant leftovers.
Reheat your leftovers to 165 degrees. This can be done in the microwave or on the stove, just be sure to stir your food well to avoid cold spots. It is not recommended to reheat leftovers in a slow cooker, as the slow heating may cause prolonged danger zone exposure.
I REALLY don’t like being wasteful. What are my options outside of throwing food away?
If you’re not comfortable throwing food in the trash or down the garbage disposal, you’re not alone. Thankfully, there’s another option: composting.
You can compost all plant-based food scraps and some animal-based items, like eggshells. Even if you live in a small space, composting can be done even in an aerated bucket which takes up minimal space outdoors. When you compost, your scraps can be used in your own garden or yard. Learn more about how you can start composting on your own here. You can also donate your scraps to a local farmer’s market or garden. Here are a few organizations in the Columbus area that offer composting if you’re interested: Compost Clubhouse and The Compost Exchange.
Consider these additional methods to cut down on food waste.
- Buying in bulk may not be beneficial if it’s not a product you commonly use. Instead, consider buying those products that go bad quickly in moderation.
- Try the FIFO method (first in, first out) to use up older food products first.
- Use leftovers for lunch or add them to other meals.
Our favorite saying: When in doubt, throw it out!
Another great way to reduce food waste is through meal-prepping. Check out our advice on how to plan your meals effectively here.
