It need not be a special occasion -- more and more you may be relying on others to prepare your meals.

Some foods are hot and some are cold when purchased. Sometimes you eat these foods right away, but other times you buy take-out foods in advance. May of these perishable "heat and eat" foods can cause illness if not handled safely on the trip home or in home preparation and re-heating. Proper handling of these foods and any leftovers is essential to reduce your family's risk of food borne illness.

Hot Take-out or Delivered Food -- The 2-Hour Rule
Never let these prepared foods sit – in your car or on the counter – for more than two hours without refrigerating them.

If you are not eating the take-out or delivered food immediately you have two choices: You can hold it hot in a preheated oven or preheated warming tray, at an internal temperature of 140 °F or above (use a thermometer to check the temperature); or you can put it in the refrigerator and plan to re-heat it to a temperature of 165 °F just before serving.

Cold/Refrigerated Take-out or Delivered Food
Cold foods should be kept at 40 °F or below.

Refrigerate perishable foods as soon as possible, always within two hours after purchase or delivery. If you’re someplace that’s 90 °F or hotter (including in your car), make that one hour.

Bacteria grow rapidly in the "danger zone" between 40°F and 140°F. Discard all perishable foods that have been left at room temperature for more than 2 hours.

When take-out or delivered food is purchased cold for an outdoor event—like a picnic, sporting event or outdoor buffet—a cooler well packed with ice or frozen gel packs is a practical alternative to a refrigerator. Keep the cooler in the shade when possible.

After food comes out of the cooler, remember the two-hour rule: Discard all perishable foods that have been left at outside temperatures longer than two hours; one hour in air temperatures above 90 °F.

Cooked, Refrigerated or Frozen Take-out and Delivered Meals

Thawing

• Thaw the wrapped, cooked meat or poultry on a tray in the refrigerator. Allow about 24 hours for every 5 pounds. Small packages of cooked stuffing, gravy, potatoes, etc., will take less time to thaw and can be taken out of the freezer and put into the refrigerator at a later time.
• Once the cooked meat or poultry and side dishes thaw, plan to eat them within three to four days.
• The food may be eaten cold or reheated.
• Frozen food can be put directly into the oven without thawing.

• Reheat foods containing meat or poultry to an internal temperature of at least 165 °F. Always use a food thermometer to verify the internal temperature of the food.
• Reheat sauces, soups, and gravies to a boil.
• If reheating in the oven, set oven temperature no lower than 325 °F.
• Reheating in slow cookers and chafing dishes is NOT recommended because foods may stay in the "Danger Zone" (between 40 and 140 °F) too long.
• When reheating food in the microwave oven, cover and rotate food for even heating. Always allow standing time before checking the internal temperature of the food. Consult your microwave oven owner’s manual for recommended times and power levels.

Resources
If you have more questions or concerns about food safety, contact:

• The U.S. Department of Agriculture (USDA) Meat and Poultry Hotline at 888-MPHotline (888-674-6854). The TTY number for the hearing impaired is 800-256-7072. Or visit www.fsis.usda.gov.
• The U.S. Food and Drug Administration (FDA) Food Information Line at 888-SAFE-FOOD. Or visit online at www.cfsan.fda.gov.