How to store soup, stews

How to tell soup, stews has gone bad

General signs for deli & prepared foods, the group USDA lists soup, stews under.

• Sour, sulfur-like or generally off smell from ready-to-eat food
• Sliminess on deli meat or a slick film on salad
• Watery separation showing up in mayonnaise-based salads
• Dry, hardened edges on rotisserie chicken left uncovered
• Colour that has dulled or greyed since purchase

More on deli & prepared foods. The times above are quality guidelines, not safety limits; food that shows these signs goes out regardless of the date.

Storage habits that make the difference

Refrigerate deli and prepared foods within two hours of purchase or cooking, in shallow covered containers for faster cooling. Use most within three to four days, and reheat leftovers until steaming hot before eating. Freeze portions you will not finish in time, and label them clearly with the date.