Keep it cool

• Cool and cover leftovers and put them in a fridge or freezer within 2 hours (see the 2-hour/4-hour rule below).
• Splitting leftovers into smaller portions aids faster cooling, which prevent bacteria growth. It also helps with portion control and meal planning.
• Always store leftovers at less than 5 degrees Celsius and keep them separate from uncooked foods, such as raw meat.
• Eat leftovers stored in the fridge within 3 days. Cooked rice and pasta should be eaten within 2 days.
• Freeze leftovers for up to 3 months. Defrost in the fridge and use within 24 hours of defrosting.
• Throw away leftovers if they have been out of the fridge for more than 4 hours.
• For opened canned food leftovers, follow the manufacturer’s directions for storage and use and take the same precautions as you would for fresh food.

Reheat to eat

• Always reheat leftovers to steaming hot (at least 60 degrees Celsius). Reheating leftovers kills harmful bacteria that may have grown since it was cooked.
• Stir microwaved food while heating to ensure it is hot all the way through.
• Never reheat rice and pasta more than once and make sure it is steaming hot.
• Take extra care with takeaway rice. It should be eaten soon after purchasing as some businesses may pre-cook rice and re-heat it before it is served.

The 2-hour/4-hour rule

Temperature control is very important to prevent harmful bacteria from growing in certain types of food. Food poisoning bacteria grow best between temperatures of 5 degrees Celsius and 60 degrees Celsius – also known as the ‘temperature danger zone’.

To minimise your risk of food poisoning, follow the 2-hour/4-hour rule. If your leftover food has been out of the fridge for:

• less than 2 hours – use it now, or put it back in the fridge for later
• between 2 and 4 hours – use it now or throw it out, and
• after 4 hours, throw the food out.