Questions and answers about re-using frying oil
ANSWER - What is the proper food safty for the handling of deep fat frying oil? Allow the used oil to cool completely before pouring it into containers for refrigerator or freezer storage.
Does it need to be strained? Straining removes the large food particles and prevents charring of them during subsequent frying. Removal of food particles also removes food so bacteria won't grow.
Can it be reused? Yes. You can refrigerate or freeze used oil for no more than one month. (According to USDA Meat and Poultry Hotline)
Don't reuse the oil if foaming occurs during heating, changes color (darkens or lightens) during heating or acquires an off/odd odor.
Does it need to be refrigerated? Yes. Keep in mind that oil and bacon can produce an anaerobic environment that could allow for Clostridium botulinum growth. Refrigeration will slow bacterial growth.
If a consumer makes a blooming onion in some hot oil can that oil be left out at room temperature for 1 or 2 days and then reused? NO. Leaving it out for 1-2 days is not recommended. Bacteria can grow on the food particles at room temperature. Therefore, strain and refrigerate after cooling.
I did look in the 4th edition page 260 of ServSafe manual and it says to filter hot oil before bringing it up to temp. Is this done for safety? Filtering removes the food particles to prevent bacterial growth.
Restaurants should follow state or FDA food codes with regard to handling oil.