Can I pre-cook foods and then freeze them so I can save them for more than three days?

Two common causes of foodborne illness are: (1) preparing food too far in advance of service and (2) improperly cooling potentially hazardous foods. Many schools prepare foods in advance because it is economical. These foods are called pre-prepared foods. Many schools also save leftovers, some that must be properly cooled. Questions have been raised about how to handle these items, particularly how long can they be saved.

To begin with, there is a significant difference between pre-prepared foods and leftovers. All menu items can be leftovers but not all menu items are pre-prepared. So, the first step is to identify which menu items are pre-prepared based on the two definitions below.

PRE-PREPARED FOODS. Pre-prepared foods are menu items (or menu ingredients) that are prepared in advance for future service beyond a specific meal. These items are foods that are cooked or prepared in-house and then frozen for future use. Examples include browned ground beef, spaghetti sauce, chili, and breads. These items have a frozen shelf-life of four weeks. This does not include commercially processed pre-prepared foods, such as Hot Pockets, etc. For commercially processed frozen foods follow the manufacturer guidelines for storage time.

LEFTOVERS. Leftovers are menu items that are prepared for a specific day’s service and that are not served. Examples include a pot of soup that is in a hot box, a half empty pan of hog dog chili that is on the serving line, or six hamburgers that are on the serving line. These menu items have a refrigerated or frozen shelf-life of three days.

HANDLING PRE-PREPARED FOODS. The Child Nutrition Director must prepare a separate list of those menu items that are pre-prepared. This list must be labeled Pre-prepared Foods and filed behind the Menu Summary in Binder 1 of the HACCP Plan. Only the items on the list can be frozen for up to four weeks. For all items on the list procedures for packaging, labeling, and storing MUST also be clearly described on the standardized recipe/procedure. Prepared foods must be stored in shallow containers so the item will freeze quickly. The container must be covered with a lid or freezer wrap that is appropriate for frozen storage. All pre-prepared foods must be labeled as Pre-prepared NAME OF FOOD with the date and time the item was prepared. This must be written directly on the freezer wrap or on freezer tape that is secured to the lid or wrap using a black permanent marker.

If a menu item is not on the list and/or the handling procedures are not on the recipe, then the item must be handled as a leftover and so used within three days. Furthermore, once an item that is on the list is prepared for service, any remaining portions must be handled as a leftover. For example, browned ground beef that was prepared and frozen two weeks ago is used to make spaghetti sauce on a Monday. One pan of spaghetti sauce is still in the hot box, this pan must be refrigerated or frozen and used within three days. Just because it is on the list of pre-prepared foods, does not mean that it can be frozen again and saved for an additional two weeks.

HANDLING LEFTOVERS. All leftovers -- potentially hazardous or non-potentially hazardous, refrigerated or frozen -- must be used within three days. A leftover is a menu item that has been prepared for a specific day’s service and that has not been served. Examples 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, and bread that was prepared in house and that was on the serving line. This does not include pre-packaged foods (such as pretzels, muffins) that are displayed in their package for service.

While the U.S. Food Code (2005) allows for leftovers that are potentially hazardous to be stored cold for up to seven days, the North Carolina 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 also 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 as a leftover. All leftovers that have been determined to be safe must be covered and labeled "Leftover NAME OF FOOD", 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 Production Plan. If the item is not at a safe temperature, the item must be thrown it out. Note this on section 12 of your Daily Meal Production Plan.

All leftovers must be used within three days from the date of preparation. If the leftover is potentially hazardous and is to be served hot, it must be reheated to 165 degrees F or hotter before serving. If the leftover is potentially hazardous and is to be served cold, it must be held at 41 degrees F or colder before serving.

HANDLING OPENED CONTAINERS OF COMMERCIALLY PROCESSED FOODS. Commercially processed, ready-to-eat foods that are dispensed from a bulk open container (i.e, potato salad or tuna salad) must be eaten within three days of opening the container. Packages of deli meats must also be used within three days from the date the package is opened or used by the date stamped on the package, whichever is sooner.