Temperature plays a critical role in holding meat safely. The Danger Zone
is the temperature range that is ideal for bacterial growth--between 40
°F and 140°F. Bacteria grow readily between the temperature range of 70°F
and 120°F. Therefore, meat must pass through this temperature range quickly.
Tips To Reduce the Time in the Danger Zone
If you have leftovers from a meal, refrigerate them immediately, and date them if you think they will be held for more than a day. Don’t keep meat if it has been unrefrigerated for more than two hours.
Don’t taste-test leftover meat dishes before reheating. Reheat leftovers to 165°F or higher. Don’t re-heat leftovers more than once and don’t use a slow cooker.
If you have more leftovers than you can use in one week, divide into usable portions and freeze.