Michigan State University Extension is a resource for answering consumers questions regarding food safety. Food Safety Educators will be hosting a live webinar series focusing on various food safety topics beginning Monday, April 13th. The first topic will be how to handle take-out food safely.
Carry-out meals are usually good for another three to four days once they get to your dinner table. Joyce McGarry, with the MSU Extension, said to make sure to write down the date you purchased the mean on the containers if the restaurant hasn't done so already.
Make sure to refrigerate any leftovers, or keep them hot in a stove at 140 degrees or above until you're ready to finish the meal.
If you feel the need to sanitize those carry-out containers, McGarry says that's fine to do, just know it's not necessary.
"It is a personal preference at this point. That's what we're recommending to people if you feel like that's a safer way, then you can wipe them down with a Clorox wipe or vinegar solution," McGarry explained. "From what we've heard it's not necessary. But, I put I take out the food and put it in my own containers in the kitchen. And, then I throw the container away and wash, rinse and sanitize my countertops and wash my hands."