A simple plan for serving and storing holiday leftovers

Holiday leftovers start with what happens before the meal. Clear room in the refrigerator, put out shallow containers and make sure you know where the food thermometer is. If you are dividing food among several households, have a marker available to label containers. Those few minutes of preparation can keep everyone from leaving dishes on the counter while you hunt for an empty shelf.

Think in batches when people eat at different times

Set out a smaller serving tray first and replenish it as needed. Keep track of when you put out perishable dishes, especially if guests serve themselves over several hours. Time can be hard to estimate afterward because two dishes may have arrived at completely different moments. One phone timer or a note on a kitchen board can help the host remember. FoodSafety.gov advises discarding perishable food that has sat at room temperature for more than two hours. The limit drops to one hour in temperatures above 90 degrees Fahrenheit. A warm car can affect the plan just as an outdoor table can.

When clearing up, portion leftovers into shallow containers so they cool faster. Put them in the refrigerator or freezer promptly, and write down the date so the first meals are eaten first. Federal guidance recommends using cooked refrigerated leftovers within four days and reheating leftovers to 165 degrees Fahrenheit. A food thermometer is useful for thick portions, especially when the center warms at a different rate from the edges.

Make the drive home part of the plan

If guests will drive a long distance or stop on the way home, talk about transport before giving them perishable food. A cooler with cold packs can help keep chilled food cold along the way. Send a label with the dish name and date, and identify ingredients if you know a guest is watching for a particular allergen. When there is uncertainty about how long a dish was out or whether it stayed cold, make a fresh plan for the next meal. The goal is to enjoy the extra food and make it easy for the people taking it home to handle it safely.

What Georgia law says

Planning to donate extra food? Georgia’s food donation statute, O.C.G.A. § 51-1-31, protects a good faith donor who gives canned or perishable food that is apparently fit for human consumption to a bona fide charitable or nonprofit organization, except where an injury results from the donor’s gross negligence, recklessness or intentional misconduct. Call the organization first. Many shelters and pantries accept only commercially packaged or properly held food, and following their rules is the safest way to make sure the meal helps. This is general information about Georgia law, not legal advice for a particular situation.

Source: FoodSafety.gov.

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Disclaimer: The information on this page is for general informational purposes only and does not constitute legal advice. Every case is different and past results do not guarantee future outcomes. Results may vary depending on the specific facts and circumstances of your case.