Food Safety to Go

Years ago if you asked for a doggie bag at a restaurant, it meant that Fido was in for a treat. In today’s world the pet rarely gets those tasty leftovers. Instead, the food becomes tomorrow’s lunch for you or a family member. With the expense of eating out and the huge portions that sometimes are served, asking for a carryout box for leftovers is commonplace.

Families also are purchasing complete meals “to go” for convenience and to save time. Another trend that is gaining popularity is the delivery of meals straight to your front door. No longer is it just pizza that is delivered, but a wide variety of other foods.

It is important to remember that whether the food is hot or cold, most of it is perishable. If improperly handled it can cause illness. The United States Department of Agriculture suggests that we keep the 2-hour rule in mind. Harmful bacteria can grow rapidly in the “temperature danger zone” (between 41 F and 140 F). Be sure the foods you take home are not kept in that temperature range for longer than two hours.

Here are some tips for carryout or home-delivered foods.

Meals Purchased or Delivered Hot

• If eating within two hours, pick up or receive the food hot and enjoy eating within two hours.
  

• If food will not be eaten within two hours, set your oven temperature high enough to keep the food at 140 F or above. Check the internal temperature of food with a meat or instant-read thermometer. Cover the food with foil to help keep it moist.
  

• Chafing dishes, warming trays and slow cookers can keep hot food hot.
  

• If food will be eaten much later, place it in shallow containers, cover loosely and refrigerate immediately. Later the food can be thoroughly reheated to 165 F or until it is hot and steaming.
  

• Some styrofoam containers have very good insulating properties and the food inside may not cool down as quickly as it would in another type of container. To be sure hot food in a styrofoam container cools quickly when placed in the refrigerator, make sure the depth of the food is no more than two inches, and open the container slightly to allow the cold air to get inside.

Meals Purchased or Delivered Cold

• Eat the food immediately or place it in the refrigerator. Cold foods should be held at 41 F or colder. Do not leave the cold foods at room temperature for longer than two hours. Discard the food if it has been left out longer.
  

• Keep food cold on a buffet or picnic line by nesting dishes in bowls of ice. Or use small platters of food and replace them with fresh, chilled platters. Don’t add fresh food to a dish that already has food on it.
  

• When take-out food is purchased cold for use at a picnic, use a cooler with ice to keep the food cold until it is served.

Restaurant Leftovers

• Time is a consideration in keeping restaurant leftovers safe. Ask for a carryout box only if you’re going home right after you eat. If it will be several hours before you can refrigerate the leftovers, don’t take them with you. Too much time will have elapsed before you get home and store the food safely.
  

• If the food is not safe for you to eat, don’t give it to your pet. The expense of a visit to the veterinarian is going to be much more than the cost of the food you discard.