Explain methods for properly cooling potentially hazardous food at home.

• Cool potentially hazardous food quickly. Divide large amounts of food into smaller amounts. Store food in small shallow, loosely covered containers. Cover tightly when the food has cooled. Hot foods can be put directly into the refrigerator or freezer.
• Remove the stuffing from leftover poultry and other leftover stuffed meats. Refrigerate stuffing in a separate container.
• Use refrigerated leftovers within three to four days. Freeze leftovers that cannot be used in this time period.
• Promptly refrigerate (or freeze) all potentially hazardous foods. Put hot foods into shallow pans that are about two inches deep. Cover the pan with a lid, plastic wrap, or aluminum foil. Refrigerate promptly.

If you have questions, contact Dr. Angela Fraser, Associate Professor/Food Safety Education Specialist, Clemson University, Clemson, SC.

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