Karen's Kolumn: Take-out food still requires proper handling

It is no secret that families are busier than ever. Between soccer practice, 4-H, Cub Scouts, PTO or school sports, sitting down to eat together as a family can be hard to do.

Some families may opt for take-out food occasionally as a way to still enjoy a family meal together, but also to save precious time.
Some foods are hot or cold when purchased. Foods from fast food restaurants usually are consumed immediately. Other foods may be picked up to be consumed later in the day. No matter what the scenario, the food must be handled properly to ensure safety, said Barbara Brown, Oklahoma State University Cooperative Extension food specialist.

“No matter what type of take-out food you get, it’s important that you maintain it at the proper temperature,” Brown said. “Hot foods should be kept at 140 degrees Fahrenheit or above or quickly refrigerated if they are to be eaten later and cold foods must be kept at 40 degrees Fahrenheit or below. Bacteria grow rapidly between 40 degrees and 140 degrees and any foods that aren’t kept at proper temperature for more than two hours should be discarded. Foods that are kept in air temperature of 90 degrees or above should be discarded after an hour.”

If you are not eating hot take-out or delivered food immediately you have two choices - either keep the food at 140 degrees or higher or chill it for storage. Using a food thermometer makes it easy to determine internal temperature of the food. Cold take-out foods should be kept at 40 degrees or below. If the food has not been eaten it needs to be refrigerated within two hours of pickup or delivery. If the air temperature is above 90 degrees, refrigerate within an hour.

Cold foods on a buffet can be kept cold longer by nesting the serving bowl in bowls of ice. Brown suggests using small platters and replacing them with fresh refrigerated platters of food instead of adding fresh food to a serving dish already on the table.
When it comes to leftovers, anything that has been out for two hours or more should be thrown away. When storing whole roasts, hams or turkeys, slice the meat into small pieces before putting in the refrigerator or freezer.

“It’s a good idea to store foods such as soups, stews or casseroles in shallow containers. This allows the food to cool off much quicker in the refrigerator or freezer,” she said. “Cooked meat and poultry stored in the refrigerator should be consumed within three or four days. If you’re unsure of the safety of a particular food, err on the side of caution and throw it away.”