Food safety is very important for vegetarians and vegans. You too can get food poisoning if you’re not careful, and it’s not fun at all!
Food cooked more than two hours ago must be destroyed. You can put hot food directly into the refrigerator or freezer. Divide leftovers into several small dishes so they can cool to a safe temperature quickly.
Try to exclude as much air as possible to reduce oxidation and loss of nutrients, flavor and color. The smaller the container in which you freeze leftovers, the faster and safer food can be frozen and thawed. It’s a good idea to label the container with the date it came into the freezer.
Store perishable foods in the coldest part of the refrigerator. Eat them within two or three days, according to label directions. The coldest part of the refrigerator is in the middle and on the top shelves. The warmest part is near the door.
Always reheat leftovers thoroughly and never reheat food more than once. Heat soups, sauces and gravies to boiling point. Stir to ensure even heating.
Never reheat leftovers after they have been thawed. Gradual thawing promotes bacterial growth.
If you’re not sure if a food is fresh, throw it away!