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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Person in Charge has Major Role Related to Employee Health
In the last blog, we talked about the importance of having healthy employees working in a foodservice operation and how that is related to foodborne illness. In this blog, we discuss employee health controls, one of five key public health interventions needed to control for risk factors of foodborne illness. The purpose of this control is to minimize the possibility that employees contaminate food. That means that employees need to be healthy, and that they report any symptoms or illnesses that might impact the safety of food served to customers.
Healthy Employees Keep Food Safe
Last month we talked about norovirus, the leading cause of foodborne illness outbreaks. Today we will turn our attention to overall employee health, and its role in keeping food safe. Many of you who are in my generation can relate to the fact that you rarely called in to work sick, and when you did you probably couldn’t get out of bed. You may also relate to being a manager and discouraging people from calling in sick because it was so difficult to be short-handed. Well, that mind set just has to change for the health of everyone!
Be Prepared—Norovirus Clean-Up Procedures
We are used to daily cleaning and sanitizing procedures, but norovirus clean-up is very different so it is important to be prepared. You should use these procedures if a norovirus outbreak occurs in your operation or if there is any vomiting event. You might be asking how do you know that norovirus was the cause of a vomiting incident. Well, at the time it occurs you won’t know. So the appropriate action is to assume that all vomiting may be caused by norovirus and clean it up as if it were. It is always better to err on the side of caution.
