Leftover food management

Many foods are at the height of quality when they are first prepared and this quality can deteriorate fairly quickly if proper measures are not taken to control spoilage while storing. However, immediate care of leftovers after the meals can maintain quality.

Before refrigerating the leftovers, they should be ideally covered with a protective covering of plastic or aluminum foil for this will help prevent absorption of other flavours and loss of moisture from the food. Breads and other baked goods do not require refrigeration, but they do need to be covered to protect them from drying out.

Leftover perishable foods that contain meat, fish, poultry, eggs or dairy products should be stored in the refrigerator or freezer at the earliest. There is no need to be concerned if the food is still hot for modern refrigerators and freezers are made to cool hot food. Divide large portions of hot food into small, shallow containers.  But do not arrange them too closely – leave some space between items so that the cold air can freely circulate around them.

Do not cool perishable leftovers on the kitchen counter or keep them at room temperature for long. Warm, moist food is the ideal breeding ground for food-poisoning germs. Another important point to note is that perishable leftovers should be used within three to four days.  Freeze them if you have to keep them for longer periods of time. But two days is the longest you should leave leftovers in the refrigerator. Throw out leftovers that smell bad or look slimy. 

Some people are under the impression that heating slightly spoiled leftovers will render them safe but it is not so. Heat does not destroy some germs. So the moment you get the impression that the food you have stored is beginning to spoil, just dispose it off. Remember your health is the biggest wealth.