Posted .April 25, 2016
Saving money by not wasting food makes sense but sometimes holding on to food too long or at the wrong temperature can cost you money by making you sick through foodborne illnesses. According to the USDA there are many ways one can contact a foodborne illness. Here are some examples quick tips to follow by the USDA to help avoid food poisoning.
Tip 1: "After food is safely cooked, hot food must be kept hot at 140° F or warmer to prevent bacterial growth." - USDA
Tip 2: "Throw away all perishable foods that have been left in room temperature for more than 2 hours (1 hour if the temperature is over 90° F, such as at an outdoor picnic during summer)." - USDA
Tip 3: "To prevent bacterial growth, it's important to cool food rapidly so it reaches as fast as possible the safe refrigerator-storage temperature of 40° F or below. To do this, divide large amounts of food into shallow containers." - USDA
All tips are from the USDA's factsheet on leftovers and food safety, to read the entire list of tips, visit their website at : http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/leftovers-and-food-safety/ct_index
