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.
READ MORE POSTS
Food Packaging Safety in a Vacuum
Extending the shelf life of fresh foods has come a long way in the food industry since curing meats with salt and sugar or canning vegetables with heat processing. The food service and consumer markets needed some better visual packages to draw the eye to the freshness factor and the technology of food packaging has filled our dinner plate. Vacuum packaging and modified atmosphere packaging, shortened to “MAP”, are the terms used for the method of food packaging used every time we choose convenience over more complex scratch meal preparation. According to industry statistics, billions of packages of vacuum and MAP-packaged foods flood the marketplace today. In both modified-atmosphere and vacuum packaging, food is packaged in a pouch made of barrier film.
The Eleven Commandments of Food Safety at Your Restaurant
Lists help us remember all kinds of information. Given the list of recent national foodborne outbreaks in the news, keep repeating this list to your food service team. They are kind of like “commandments”. As a professional in a food service facility we should think of the very basic food safety concepts that every crew member should aspire to learn, even though this list may have different priorities based on your menu. The first 3 apply to anyone who serves food, from a bag of popcorn to a full course meal. As chefs or managers, if we can “set the example” by repeating good food safety practices visibly to the crew, it will help them understand how important it is to the success of your facility. Thou shalt:
The Worst Customer Complaint: Foodborne Illness
Food service managers and crew try to follow the rules of food protection. Yet, occasionally a complaint may arise and these calls take priority over all other daily crises. If you have been in the food service industry long enough, you may have gotten one of these. A customer may claim, "I think your food made me ill." These words inflict instant anxiety. If it happens, here are some next steps to think about in advance of such a claim:
How Effective is Your Food Safety Training?
Basic food safety in a restaurant kitchen is not rocket science, but critically important for the crew to take the time to learn about it and for managers to set the example each day. Customers never expect or want to see a manager, chef, or a crew member make a very visible food safety mistake, like not washing hands before food prep and gloving, or touching their face or hair while prepping or handling food. Have we all seen it happen in our restaurant or as a customer elsewhere? Certainly. Are you using some creativity in your current training methods to help your staff “get it” so to speak, and reflect positive behaviors regarding food safety?
