Throw away all perishable foods that have been left at room temperature for more than two hours (one hour if the temperature is over 90☏, such as at an outdoor picnic during summer).Ĭold perishable food, such as chicken salad or a platter of deli meats should be kept at 40☏ or below. Within two hours of cooking food or after it is removed from an appliance keeping it warm, leftovers must be refrigerated. After food is safely cooked, hot food must be kept hot at 140☏ or warmer to prevent bacterial growth.
Bacteria grow rapidly between the temperatures of 40☏ and 140☏. According to the Food Safety and Inspection Service of the USDA, all leftovers should be stored in shallow containers and refrigerated or frozen within two hours of cooking.
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