Bulletin E3257
Handling Take-Out Foods Safely

DOWNLOAD

October 24, 2022 - Laurie Messing<lmessing@msu.edu>

This Document is offered in: English Arabic, Espanol,

Take-out and delivered foods have become routine and often necessary in today’s busy world. However, take-out foods that are transported need time and temperature control to avoid foodborne illness. Following safe handling procedures will help keep your take-out food safe to eat. 

Bacteria grow rapidly between 40 °F and 140 °F. It’s best to keep food out of this “Temperature Danger Zone.”

''

 

Handling hot take-out or delivered food safely.

  • Keep cooked hot food at an internal temperature of 140 °F or above
  • Use a food thermometer to monitor the internal temperature of food
  • Divide leftovers into smaller portions, and place into shallow containers in the refrigerator

Handling cold or refrigerated take-out or delivered food safely

  • Keep cold foods at 40 °F or below
  • Refrigerate perishable food within two hours after purchase or delivery
  • If perishable food is out in air temperatures above 90 °F, refrigerate within one hour
  • Pack cold food in a covered cooler with plenty of ice or frozen gel packs

Thawing meals safely.

  • Thaw wrapped, cooked meat or poultry in the refrigerator
  • Allow 24 hours for every 5 pounds of meat or poultry
  • Eat cooked meat or poultry within 3 to 4 days
  • Eat thawed meals cold or reheated

Note that you may place frozen food directly into the oven without thawing.

Reheating meals safely.

  • Always reheat meat and poultry to an internal temperature of at least 165 °F.
  • Use a food thermometer to check internal temperature.
  • If reheating in the oven, set oven temperature to no lower than 325 °F.
  • Do not reheat meals in a slow cooker
  • Cover and rotate food for even heating when using a microwave

WHEN IN DOUBT, THROW IT OUT!

Reference

U.S. Department of Agriculture Food Safety and Inspection Service. (2013, June 13). Safe handling of take-out foods. https://www.fsis.usda.gov/food-safety/safe-food- handling-and-preparation/food-safety-basics/safe- handling-take-out-foods

 
 

DOWNLOAD FILE

Authors

You Might Also Be Interested In

Accessibility Questions:

For questions about accessibility and/or if you need additional accommodations for a specific document, please send an email to ANR Communications & Marketing at anrcommunications@anr.msu.edu.

Tag List
  • arabic,
  • food & health,
  • msu extension,
  • safe food & water,
  • spanish
English Arabic Espanol
Michigan State University
  • Spartans Will.
  • © Michigan State University

MSU is an affirmative-action, equal-opportunity employer, committed to achieving excellence through a diverse workforce and inclusive culture that encourages all people to reach their full potential.

Michigan State University Extension programs and materials are open to all without regard to race, color, national origin, gender, gender identity, religion, age, height, weight, disability, political beliefs, sexual orientation, marital status, family status or veteran status. Issued in furtherance of MSU Extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Quentin Tyler, Director, MSU Extension, East Lansing, MI 48824. This information is for educational purposes only. Reference to commercial products or trade names does not imply endorsement by MSU Extension or bias against those not mentioned.

The 4-H Name and Emblem have special protections from Congress, protected by code 18 USC 707.

We comply with the Federal Trade Commission 1998 Children’s Online Privacy Protection Act (COPPA).