Richard Hentschel talks with Dru Banks on eating during the holidays, food safety is key. Improperly handled foods by leaving out too long and general sanitation like a lack of hand washing.
Keeping foods chilled (crushed ice below) or hot (140 degrees) and serving the dish in small amounts and replenishing later. Foods can be left out for 2 hours before needing attention. Fresh vegetables need refrigeration after cutting and then the 2 our rule applies. Keep leftovers 3-5 days on average for the home kitchen.