Making the most of your festive food

Last minute Christmas cancellations may have left you with more food than you expected this year – don’t forget your food safety training when you’re dealing with leftovers at home.

Storing in the fridge

  • Cool cooked foods quickly. Bring the temperature down within two hours by leaving covered food in a cool area, and then placing in the fridge.
  • Protect cooked food while storing. Keep cooked food well covered, ideally in plastic lidded storage boxes, and away from raw meats.
  • Check your fridge temperature. Make sure your fridge temperature is between 0-5°C and that is not overfilled as this will prevent cool air circulating properly.
  • Use cooked foods within three days of cooking.

Storing in the freezer

  • Cool cooked foods quickly. Bring the temperature down within two hours by leaving covered food in a cool area.
  • Wrap well and label with the contents and the date you place it in the freezer.
  • To defrost, use the microwave defrost setting, or place overnight in fridge, away from raw meats.
  • Ideally, use within three months, as the texture and flavour may start to deteriorate after this.

Reheating leftovers

The key point to remember when storing cooked food is to avoid the DANGER ZONE -that means keeping foods below 8°C or above 63°C, to minimise the chance of bacterial growth.

As long as you follow the rules for storing leftovers safely, they should be good to use up in a new meal. When you reheat, the food will be passing through the Danger Zone, so make sure your food is piping hot before you serve. With a food thermometer, you can check it reaches at least 70°C for two minutes, or 65°C for ten minutes.

To learn more about food safety, in the home or in a catering setting, why not take a Safer Food Group training course? All of our courses are available online, and can be accessed immediately after purchase with a credit or debit card. PDF certificates are available upon successful completion of the course assessment.