Safe Handling of Leftovers in Foodservice Operations
In any foodservice operation, leftovers are inevitable. After managing a family-style restaurant, where all-you-can eat sides were offered to almost every table, and having banquet space in-house, I became well versed in how to handle leftovers. It does not matter if it is uneaten portions from a buffet, prepped ingredients, or food returned from a catered event, proper handling of leftovers is critical to prevent foodborne illness and making sure you abide by the food safety requirements outlined in the food code.
Mishandled leftovers can quickly become a breeding ground for bacteria, leading to serious health risks. While experts are unable to pinpoint the exact number of foodborne illnesses attributed to leftover food specifically, it is thought to be relatively high due to the complex nature of how the food is handled. Here are some pointers on how to handle leftover food in your operation.
…mishandled leftovers can quickly become a breeding ground for bacteria, leading to serious health risks…
To Re-Serve or Not?
The first question to ask is if leftover food can be used again. While it is obvious to most, plate waste and food placed on the table that is not pre-packaged should never be served again. For example, dinner rolls served in a common breadbasket should be tossed. But those oyster crackers that are pre-packaged and unused can technically be reserved if the original package is intact. The safest practice is not to re-serve any food that has been exposed to customers, except for sealed, protected items, or properly stored prepped food that has never left a controlled environment.
Cool Quickly
One of the biggest risks with any food that has been leftover, or really any food that is cooked, cooled, and then reheated for later service is when food stays in the temperature danger zone for too long. To minimize this risk, leftovers must be cooled rapidly. Large portions should be divided into shallow containers to allow faster heat loss. Use ice baths, blast chillers, or refrigeration to bring the temperature down below 41°F or below within two hours of cooking.
Store Properly
Storing food property is key to preserving quality and safety. Leftovers should be stored in clean, food-grade containers with tight-fitting lids. Label each container with the date and time the food was cooked and stored. First in, first out principles should always be applied. Be mindful of how you store food in your reach-in or walk-in coolers, making certain you store raw and cooked foods separately to prevent cross-contamination. Avoid overpacking refrigerators or freezers, which impedes air circulation and can prevent food from cooling properly.
Reheat Safely
When it’s time to serve leftovers, they must be reheated to an internal temperature of 165°F for at least 15 seconds. Use food thermometers to ensure accuracy, especially with thick items or mixed dishes. Reheat only the portion that will be used immediately; repeated reheating increases the risk of bacterial growth and diminishes food quality. Do not reheat food in steam tables or slow cookers, which are not designed to heat large quantities of food quickly.
Train Staff and Enforce Protocols
As we have discussed in this blog countless times before, food safety starts with well-trained and knowledgeable staff. Ensure all employees understand proper cooling, storage, reheating, and labeling procedures. Regularly audit practices, provide refresher training, and encourage a culture of food safety accountability.
By being selective of the food we keep and re-serve, cooling food that we do keep quickly, reheating properly, and training staff, your operation can reduce waste while maintaining the highest food safety standards. Remember: when it comes to leftovers, safety always comes first.
Don’t forget to check out our most recent SafeBites Webinar, “Leveraging Technology for Better Food Safety Compliance and Monitoring!” If you have any topics you’d like to have addressed in 2026, please reach out and let me know. Risk Nothing.
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Emergency Preparedness and Responding to a Disaster with Food Safety in Mind
As I write the first blog this month, the realities of the devastation in Florida are coming to light as we also deal with the aftermath of Hurricane Fiona, which impacted Puerto Rico late in September. Recent news has been focused on the recovery efforts for all who have been impacted. Thus, I thought it would be fitting this month to discuss emergency disaster planning resources in our first blog and delve into recovering from a disaster in our second blog later this month.
During National Food Safety Education Month is it time for Your Food Safety Refresher?
You see them in every restaurant and commercial foodservice operation across the United States. Framed and proudly displayed, often by the kitchen, the cashier, the kitchen entrance, or the service counter - just as they should be. To what am I referring? The food safety certification certificates, of course!
Welcome to National Food Safety Education Month!
In September of each year, we not only have the opportunity to celebrate Labor Day, but we also welcome National Food Safety Education Month! It is this time of the year when it is important to remember that Foodborne illnesses are still a major concern in the United States, although I am guessing many Americans don’t think about the safety of the food they eat as they go throughout their daily lives. The statistics show one in every six Americans will suffer from a foodborne illness each year, for a total of about 48 million cases each year.
