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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Food Safety Resolutions for the New Year
Finally, 2020 is in our rearview mirror and we can all turn the page to 2021! Resolutions for the new year might be more of the same from prior years (lose weight, exercise more, less screen time, etc.) OR you may have identified new practices to implement in your operation. If the latter, likely goals included some practices related to food safety – especially given the turmoil of 2020 and heightened concern by customers. It is our philosophy that attention to safe food handling practices is a win-win for any operation because of the direct relationship between food safety and food quality, which in turn leads to customer satisfaction. This past year has also demonstrated that attention to safety can affect the bottom line. Thus, the topic of our first SafeBites webinar for 2021 is on the topic of the return on investment of food safety, it is scheduled for January 20, so register now and please plan to attend.
To Toss or Not to Toss? That is the question.
Our first blog for the month emphasized the basic safe food practices needed to keep you and your guests healthy (and happy!), especially during these times of COVID. The impact of foodborne illness can range from an uncomfortable few days to hospitalization or death. Foodborne illness IS preventable and the steps taken to keep food safe also maintain quality of food, and ultimately profitability. Think of attention to food safety as part of quality control and a win-win business strategy. Knowledge about food safety can be helpful when controlling costs as making wise decisions when determining the fate of unserved food can affect the bottom line.
Holiday Food Safety Controls
In case you have not noticed - the holidays are here! We have seen store decorations up since mid-September and early bird deals advertised for several weeks, stretching the typical Black Friday deals throughout the month as retailers strive to ensure market share, while following increasingly stringent mandates for physical distancing
Proper Cooling: Your Food-Safe Culture Demands It
Last week, we had a great webinar presented by Dr. Paola Paez from the Center for Food Safety in Child Nutrition Programs at Kansas State University. If you were not able to join us, please feel free to go back and review the webinar to learn some valuable ways in which you can implement safe cooling practices in your foodservice operation.
