How long can we keep leftovers?

All leftovers -- potentially hazardous or non-potentially hazardous -- must be used within three days from the day that preparation is completed. A leftover is an exposed food that has been cooked or otherwise prepared for service in the operation. This does not include commercially packaged foods that are displayed in their package for service.

Examples of leftovers that need to be discarded within three days include hamburgers that are on the serving line at the end of the day, a pan of lasagna that was in a hot box but that was never served, vinegar-based slaw that is prepared in-house, homemade salad dressing, bread that was prepared in house and that was on the serving line.

While the U.S. Food Code (2005) allows for leftovers that are potentially hazardous to be stored cold for up to seven days, the NC Child Nutrition Program has established a higher standard. North Carolina Schools are required to use all leftovers within three days from the date of preparation.

It is important to note that not all foods can be saved as a leftover. If the menu item is potentially hazardous (as indicated on the standardized recipe or procedure), then you must check the temperature of the food to determine if it can be safely saved as a leftover.

If the temperature of the item is 140 degrees F or hotter or 41 degrees F then you can safely save it. All leftovers that have been determined to be safe must be covered and labeled with the amount and date to be used. Also note the amount saved, the temperature, and the date the item is to be used on section 15 of your Daily Meal Planning sheet.

The bottom line is that if food is prepared at 11:00 a.m. on Monday then it must be used (or discarded) by the end of service on Thursday -- three days. If the leftover is to be served hot, it must be reheated to 165 degrees F or hotter before serving. If the leftover is to be served cold, it must be held at 41 degrees F or colder before serving.