What should the use-by date be for leftover potentially hazardous foods (PHFs)?
a. 7 days from preparation
b. 10 days from preparation
c. 14 days from preparation
d. 30 days from preparation
The correct answer and explanation is:
The correct answer is: a. 7 days from preparation
Explanation:
Leftover potentially hazardous foods (PHFs), also called time/temperature control for safety (TCS) foods, include items like cooked meats, dairy products, cut fruits, cooked rice, and similar foods that can support rapid growth of harmful bacteria if not handled properly. Proper storage and strict limits on how long these foods are kept are critical to ensure food safety and prevent foodborne illness.
Why 7 days?
The Food and Drug Administration (FDA) Food Code and many food safety regulatory agencies recommend a maximum storage time of 7 days for leftover PHFs held at safe refrigeration temperatures (at or below 41°F or 5°C). This 7-day limit assumes the food has been stored properly from the time of preparation and continuously kept at safe temperatures.
What happens after 7 days?
Even if refrigerated, the risk of bacterial growth or toxin formation increases as time passes. Some pathogens, such as Listeria monocytogenes, can grow slowly even at refrigeration temperatures, so limiting leftover PHFs to 7 days helps minimize risk. After 7 days, the safety and quality of the food cannot be guaranteed.
Why not longer periods (10, 14, 30 days)?
- 10 or 14 days would increase risk because bacterial growth or spoilage processes may reach dangerous levels.
- 30 days is far too long for leftover PHFs in refrigeration, and is generally unsafe.
Other important notes:
- If the food is frozen promptly, it can be stored for much longer safely.
- If leftovers are not stored at proper refrigeration temperatures immediately or have been left out too long, the safe use-by period may be shorter than 7 days.
- Always reheat leftovers to the proper internal temperature (usually 165°F or 74°C) before consumption.
In summary, a 7-day use-by date from the day of preparation is the safest practice for storing leftover potentially hazardous foods in refrigeration, aligning with established food safety guidelines to prevent foodborne illnesses.