What is the best practice when using food leftovers?

Reheating food leftovers only once and doing so with care is essential for ensuring food safety. This practice helps minimize the risk of foodborne illnesses that can arise from improper handling and storage of leftovers. The key reasons for this include the reduction of bacterial growth, which can occur when food is left out for too long, and the ensuring of thorough reheating, which destroys any potentially harmful microorganisms. It’s important to heat the leftovers to an internal temperature of at least 165°F (74°C) to effectively kill pathogens.

Using the original packaging for storage can result in contamination or leakage, and letting food sit at room temperature for extended periods increases the risk of bacteria developing. Consuming food that has been stored for an unknown duration without proper storage guidelines can also lead to foodborne illnesses. Therefore, focusing on careful reheating is the best practice when handling food leftovers to maintain safety and quality.