The Food Standards Agency (FSA) has issued a warning about the dangers of eating leftovers that have been stored incorrectly. According to the agency, common mistakes in storing leftover food can allow harmful bacteria to thrive, posing a serious health risk.
An FSA spokesperson advised that chilled food should be kept out of the fridge for a maximum of four hours during preparation. They also warned against leaving the fridge door open for extended periods, as this forces the appliance to work harder to maintain a safe temperature.
The FSA cautioned against placing hot or warm food directly into the fridge. Instead, allow cooked food to cool at room temperature and refrigerate it within one to two hours. To speed up cooling, divide food into smaller portions and use shallow containers or freezer bags.
Food expert Ghaida Batarseh Havern, writing on Martha Stewart's blog, suggested a shorter window of just two hours for food left outside the fridge. After two hours, perishable foods must be consumed, stored correctly, or thrown away. This includes cooked leftovers, chopped fruits and vegetables, meat, poultry, fish, eggs, and dairy products.
Leftovers are safe to eat cold if they were properly cooked, cooled, and refrigerated within two hours. However, they should be consumed within 48 hours or frozen. For gatherings, keep hot foods at 60°C or above to stay out of the danger zone. Food science expert Catie Beauchamp recommended using hot-holding equipment like slow cookers or refrigerating cooked food and setting out small portions at a time.
