Reheating leftovers

What it is

Reheat until steaming hot all the way through — USDA FSIS gives 74 °C (165 °F) for leftovers — and stir part-way so there is no cold centre. Reheat a portion once rather than the whole batch repeatedly.

Why it works

Reheating kills bacteria that grew during storage. It does not destroy heat-stable toxins some bacteria have already produced, and every cycle of warming and cooling gives survivors another growth window. That is why "reheat once" is the rule rather than a preference.

When to use it

Any cooked dish kept for later, and especially rice, pasta, pulses, meat dishes and anything cooked in quantity.

What goes wrong

Microwaving to hot on the outside with a cold middle; reheating the same dish several days running; topping up a warm dish with fresh food.

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Cross-contamination How raw food makes cooked food unsafe, and the small habits that prevent it.
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Raw fish and parasites What makes fish safe to eat raw, and what does not.
Safe internal temperatures The internal temperatures published guidance gives for cooked food, and how to measure them.
Thawing safely The three safe ways to thaw frozen food, and the one everybody uses that is not.
The temperature danger zone The temperature range in which bacteria multiply fastest, and how long food may spend there.

Reheating leftovers

What it is

Why it works

When to use it

What goes wrong

More on this shelf

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