Healthy eating tips: for take-out food fans

Jet, Jan 27, 2003

In today's fast-paced world, fast food has become a culinary staple. Pizza deliveries, short trips to get take-out from your favorite diner--be it Soul Food, Chinese, Mexican, Thai, whatever--is oftentimes much more convenient and quicker this time of the year than laboring over a stove or cutting board after a hard day's work. But before you dig in, keep in mind the following tips from the Partnership for Food Safety Education on handling and storage of take-out meals.

HOT PICK-UPS AND DELIVERIES

Pick up or receive hot foods hot! It's not enough that take-out food is warm. Harmful bacteria can multiply between 40 F and 140 F.

Eat your take-out food within two hours. It doesn't take long for some food bacteria to grow. If you plan to dine longer, set your oven temperature high enough to keep the food at 140 F or above. If necessary, check internal temperature of food with a meat thermometer.

Don't try to keep food hot longer than two hours. Food will taste better if you place it in shallow containers, divide large quantities, cover loosely and refrigerate immediately. Reheat it later. It's permissible to put hot foods directly into the refrigerator or freezer.

REHEATING LEFTOVERS

Microwaves are great for reheating leftovers, however, improper reheating can contribute to foodborne illness.

Be sure the food you're reheating has been handled and stored properly.

Heating may not destroy all the bacteria in food that was left out or stored too long. If you are in doubt about the safety of the food--it is always best to throw it out!

Follow manufactures' guidelines for microwave safe cookware and utensils.

Never use packaging cartons for cooking unless the package directs you to do so. Many plastic containers in which foods are sold are not suitable for cooking or reheating. Chemicals from them can be absorbed into foods exposed to high temperatures.

Always allow reheated foods to stand briefly before eating. Trapped steam and foods that appeared cooler on the surface than they turned out to be inside have burned some diners who couldn't wait.