date:Apr 16, 2014
Handling leftovers
Wash your hands before and after handling leftovers. Wash all utensils, dishes and work surfaces with hot soapy water.
Keep foods out of the danger zone, between 4C (40F) and 60C (140F), to prevent the growth of harmful bacteria. Throw away any cooked food left in the danger zone for more than two hours.
Never rely on your nose, eyes or taste buds to judge the safety of food. You cannot tell if food is contaminated by its look, smell or taste. When in doubt, thro