A leading food-waste expert has issued crucial advice to help UK households safely manage their festive leftovers, ensuring Christmas dinner provides value for days to come while avoiding food safety risks.
The Critical Two-Hour Rule for Leftovers
Kate Hall, known as @thefullfreezer on social media, has collaborated with supermarket Aldi on its Big Freeze campaign. She highlights that Christmas Day is one of the busiest kitchen days, yet many people make mistakes when storing food for later.
Her most important tip centres on the 'two-hour rule'. Bacteria multiply most rapidly at room temperature, so any dishes left out of the fridge for more than two hours after serving should be avoided.
"Harmful bacteria love warm conditions," Kate explains. "The temperature range between around 8°C and 63°C is often called the 'danger zone', because that's when bacteria can grow quickly if food is left out too long."
Top Tips for Safe and Waste-Free Leftovers
To maximise your festive shop, Kate Hall shares these essential guidelines for handling Christmas leftovers:
1. Refrigerate or Freeze Promptly: Aim to get leftovers into the fridge or freezer within two hours of serving. Store them in covered, airtight containers to maintain safety and prevent drying.
2. Cool Before Chilling: Do not place hot food directly into the refrigerator, as it can raise the overall temperature and affect other items. Allow it to cool to room temperature first.
3. Speed Up Cooling Safely: To cool food faster, spread it in a shallow dish, divide it into smaller portions, or stir it. For an even quicker method, carefully place the container in an ice-water bath, avoiding splashes.
4. Act Within 48 Hours: Leftovers should be eaten or frozen within two days. Freezing sooner preserves quality and helps reduce food waste.
5. Reheat Thoroughly and Once Only: Only reheat leftovers once, and ensure they are piping hot throughout. Using a food probe thermometer is the best way to check. Aim for an internal temperature of 70°C for 2 minutes, 75°C for 30 seconds, or 80°C for 6 seconds.
Smart Batch-Cooking for the Freezer
Kate offers specific advice for those planning to batch-cook meals for the freezer. The goal is to ensure leftovers are only reheated once – when you finally eat them.
For example, when making a turkey curry, cook and cool the sauce separately. Then add your cold, cooked turkey and freeze in portions. This means the turkey is reheated just a single time when you thaw and heat the curry later.
Julie Ashfield, Chief Commercial Officer at Aldi UK, commented on the initiative: "With Christmas budgets under pressure, families are looking for practical ways to save money and reduce waste. Kate’s advice shows how small changes can help households make the most of their festive food safely."
