I love leftovers! Some foods are designed to be leftovers....they are soooo much better day 2 or day 3. You just want to be careful that you aren't being careless or sloppy and putting yourself at risk for food poisoning. How you handle your food really can make a difference. It's important to know that bacteria, when in the right environment, can produce 17 million new bacteria in 12 hrs. With that in mind, you really want to avoid leaving food for any length of time in the temperature danger zone. That is a temperature range of 40 degrees F to 140 degrees F. Food should not be allowed to sit in this range for more than 2 hrs.
With that in mind, the rule you want to remember is "2 hrs, 2 inches, 4 days"
Translation:
Refrigerate or freeze leftovers within 2 hours of cooking. Otherwise, just toss them.
Store food at a shallow depth, approximately 2 inches, so that it cools quickly. Then you can put it in the fridge or freezer. If you put food in the fridge or freezer while it is hot, you run the risk of lowering the temperature of all the other foods and putting THEM in the temperature danger zone.
Eat up your leftovers within 2-4 days. Any longer, and it probably needs to be tossed.
Some other tips:
Wash your hands with soap before handling ANY food.
Wash all fruits and veggies before eating, even if the item says it has already been washed. If YOU to wash it, there is no doubt!
Throw away the outer leaves of heads of vegetables, like lettuce, cabbage, and brussel sprouts.
Keep meats, poultry, and fish separated from other foods in the refrigerator.
You spend so much time training hard, getting enough rest, and trying to eat right. Make sure you are eating SAFE. Check out the following link (you may have to copy and paste to your browser)for some video instruction on the subject.
http://www.ehow.com/video_2332518_keeping-spoiling-food-storage-tips.html
If you want to be Rudog smart about your eating, subscribe to Rudog and get even more great info like this! Only $9.95 a month!! www.rudog.com
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