Christine GallaryFood Editor-at-Large
Christine graduated from Le Cordon Bleu in Paris, France, and she has worked at Cook's Illustrated and CHOW.com. She lives in San Francisco and loves teaching cooking classes. Follow her latest culinary escapades on Instagram.
updated May 25, 2022
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Part of reducing food waste (and keeping more pennies in your pocket) is knowing how long bacon wrapped shrimp and other buffet table favorites can sit out and remain safe to eat. You might not be a leftover-lover, but sometimes those refrigerated extras can come in handy. Here’s everything you need to know about serving food safely and when to refrigerate or toss your leftovers.
How Long Can Food Sit Out?
The U.S. Department of Agriculture (USDA) food and safety basics states cooked food can be left at room temperature up to two hours. If the temperature outside (or inside your house) is 90°F or above, you should cut that time in half.
When the temperature of cooked food is between 40°F and 140°F the USDA considers that the “Danger Zone” because food can become a breeding ground for bacteria. Although you might be tempted to leave that egg casserole from brunch on the table while you mingle and sip mimosas, you could be putting your guests at risk for foodborne illnesses.
How to Keep Food Safe and Party-Ready
Food poisoning sends 128,000 Americans to the hospital each year, according to FoodSafety.gov. To keep the good vibes going and to make sure your party is memorable for all the right reasons, follow a few simple tips.
- Keep cold food cold: You want to keep pasta salad, potato salad, and fruit salad below 40°F. To do this fill a large bowl with ice, put a linen or towel over it, and nestle a smaller bowl filled with your favorite picnic salad into the ice. It should be small enough for the walls of the salad bowl to be covered by the ice.
- Keep hot foods hot: Keep your pulled pork, meatballs, and hot dips above 140°F. The best way to maintain a higher temp is to set up your party food near outlets where you can plug in slow cookers to keep the food at the right temp. If that’s not an option, then chafing dishes are usually easy to find at home good or restaurant supply stores.
More Food Safety Tips from The Kitchn
Knowing if you should store or toss food after it’s been left out on the counter is one thing, but what about soup you can bring to boil or leftovers that have been in the fridge since you brought them home from the restaurant? Don’t worry, we have you covered.
Certainly! The article delves into food safety practices, especially regarding the duration for which certain foods can remain at room temperature without risking foodborne illnesses. It outlines guidelines from the U.S. Department of Agriculture (USDA), emphasizing the "Danger Zone" between 40°F and 140°F, where bacteria can thrive.
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Food Safety Basics: The USDA suggests that cooked food can be left at room temperature for up to two hours. However, this timeframe diminishes to one hour if the ambient temperature reaches 90°F or higher. The "Danger Zone" (40°F to 140°F) is highlighted as a breeding ground for bacteria, emphasizing the need to prevent food from lingering within this range for too long.
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Keeping Food Safe for Serving: To ensure food safety during gatherings or parties, the article offers tips:
- Cold Foods: It advises keeping items like pasta salad, potato salad, and fruit salad below 40°F. One method suggested is placing a bowl of these foods on ice to maintain a safe temperature.
- Hot Foods: Foods like pulled pork, meatballs, and hot dips should be kept above 140°F. Suggestions include using slow cookers or chafing dishes to maintain higher temperatures.
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Additional Food Safety Tips: The article extends its guidance to other scenarios, such as addressing leftovers that have been refrigerated since dining out or determining the safety of soup left out overnight. It covers topics like freezing and defrosting food, determining the shelf life of leftovers, risks associated with reheating leftovers, and the duration of bacon's freshness in the fridge.
Christine Gallary, the Food Editor-at-Large, likely draws from her culinary background, having graduated from Le Cordon Bleu in Paris, France. Her experiences at Cook's Illustrated and CHOW.com, along with her passion for teaching cooking classes in San Francisco, suggest a comprehensive understanding of food safety, culinary techniques, and the intricacies of ingredient handling to maintain food quality and safety standards.
