Whether you’ve cooked your meal at home or bought it at a restaurant, knowing how to preserve leftover food is key to avoiding spoilage and foodborne illness.
Air, water, and temperature are your biggest concerns when it comes to safely handling leftovers.
Remembering these tips can make all the difference:
Knowing how to handle leftovers is smart. It saves money, prevents food waste, and keeps your food safe.
Get more food facts at ift.org/foodfacts.
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This column provides five best practices when addressing freeze/thaw issues during holding and transportation of refrigerated and frozen foods.
In this interview, produce safety expert Joan Rosen shares practical insights on the workings of the independent audit and how traceability can enhance its outcome.
From the laboratory to the C-suite, food safety scientist Theo Morille has aspired to change and has inspired change throughout her 35-year career.
This column reviews USDA FSIS’ proposed comprehensive strategy to control Salmonella in poultry and reduce the number of associated foodborne illness outbreaks, including declaring the pathogen an adulterant in some chicken products.
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