What should be done with excess perishable food?

The best approach for handling excess perishable food is to cover and refrigerate it within two hours. This practice is critical because perishable foods, such as meat, dairy, and cooked vegetables, can become breeding grounds for harmful bacteria if left at room temperature for too long. The two-hour guideline helps minimize the risk of foodborne illnesses that can arise from bacteria like Salmonella or E. coli.

Once perishable items are exposed to temperatures above 40°F for an extended period, their safety diminishes rapidly. Refrigerating these foods keeps them at safe temperatures, where bacterial growth is slowed, allowing them to be safely consumed later. This method aligns with health and safety standards advocated by food safety organizations.

In contrast, storing excess food for longer durations without the proper refrigeration can lead to spoilage and foodborne illness risks. Leaving food unrefrigerated is also unsafe, as it facilitates rapid bacterial growth. Discarding food immediately may lead to waste, especially if it can be safely refrigerated and consumed later.