Leftover Safety: Storage and Reheating

This program provides a practical guide to managing household food leftovers based on Food Standards Australia New Zealand (FSANZ) requirements. You will learn the specific protocols for cooling food using the 2-hour and 4-hour rule, maintaining correct refrigerator temperatures, and documenting storage with clear labeling. The course also details safe reheating methods to ensure food reaches the necessary 75°C internal temperature to eliminate bacteria. Designed for home cooks, these modules focus on reducing food waste while upholding rigorous hygiene standards to prevent foodborne illness.