Which food items should not be retained as leftovers?

The retention of leftovers in food service is primarily governed by safety concerns and the potential for foodborne illness. Foods that are creamed or significantly handled generally pose a higher risk of bacterial growth and contamination. This is because the process of creaming or significant handling often introduces moisture and increases surface area, making it easier for harmful bacteria to thrive.

In contrast, highly perishable foods like dairy products, while also risky, can sometimes be stored safely within specific time frames if managed properly. Cooked vegetables and whole fruits typically have longer shelf lives and can often be safely stored as leftovers if they are kept in appropriate conditions. Therefore, the guideline prioritizing the disposal of foods that are heavily processed or handled, particularly those that can harbor pathogens, supports food safety protocols within the Army Food Service Program.