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Home » Health Care, UK Times| Reducing Your Risk of Food Poisoning
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Health Care, UK Times| Reducing Your Risk of Food Poisoning

By uk-times.com2 June 2025No Comments3 Mins Read
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June 7th is World Food Safety Day – let us take a look at
leftovers in the fridge.

  • Total Food Waste: In 2022,
    the world wasted 1.05 billion tonnes of food. That is a billion meals a day.
  • Economic Cost: According
    to the UN World Food Programme, global food waste has an estimated economic
    cost of about $1 trillion annually.
  • Edible Food Wasted: 70% of
    the food waste is perfectly edible.
  • Household Waste: Most of
    the world’s food waste comes from households. Out of the total food wasted in
    2022, households were responsible for 631 million tonnes.

Eating leftovers is a great way to save time and money – and
fight food waste.

To make this a safe option, follow these simple steps to
reduce your risk of food poisoning and make the most of your meals.

Keep it cool

  • Cool and cover leftovers and put
    them in a fridge or freezer within 2 hours (see the 2-hour/4-hour rule below).
  • Splitting leftovers into smaller
    portions aids faster cooling, which prevent bacteria growth. It also helps with
    portion control and meal planning.
  • Always store leftovers at less
    than 5 degrees Celsius and keep them separate from uncooked foods, such as raw
    meat.
  • Eat leftovers stored in the
    fridge within 3 days. Cooked rice and pasta should be eaten within 2 days.
  • Freeze leftovers for up to 3
    months. Defrost in the fridge and use within 24 hours of defrosting.
  • Throw away leftovers if they have
    been out of the fridge for more than 4 hours.
  • For opened canned food leftovers,
    follow the manufacturer’s directions for storage and use and take the same
    precautions as you would for fresh food.

Reheat to eat

  • Always reheat leftovers to steaming hot (at least 60 degrees Celsius). Reheating leftovers kills harmful bacteria that may have grown since it was cooked.
  • Stir microwaved food while heating to ensure it is hot all the way through.
  • Never reheat rice and pasta more than once and make sure it is steaming hot.
  • Take extra care with takeaway rice. It should be eaten soon after purchasing as some businesses may pre-cook rice and re-heat it before it is served.

The 2-hour/4-hour rule

Temperature control is very important to prevent harmful
bacteria from growing in certain types of food. Food poisoning bacteria grow
best between temperatures of 5 degrees Celsius and 60 degrees Celsius – also
known as the ‘temperature danger zone’.

To minimise your risk of food poisoning, follow the
2-hour/4-hour rule. If your leftover food has been out of the fridge for:

  • less than 2 hours – use it now,
    or put it back in the fridge for later
  • between 2 and 4 hours – use it
    now or throw it out, and
  • after 4 hours, throw the food
    out.







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