How long can ready-to-eat potentially hazardous food be kept after opening or preparation?

Ready-to-eat potentially hazardous food can be safely kept for no more than seven days after it has been opened or prepared. This guideline is based on food safety principles that aim to prevent the growth of harmful bacteria that can cause foodborne illnesses.

After this seven-day period, the risk of bacterial growth increases significantly, even when food is stored in the refrigerator. While some foods might still appear and smell fine after this time, harmful microorganisms may still be present and cause illness if consumed.

This seven-day guideline ensures that food is consumed while it is still safe, maintaining both its quality and safety for those who will eat it. Good food safety practices include labeling food with the date it is opened or prepared, which helps track how long it has been stored and ensures compliance with this guideline.