AboutCarol Schlitt Expertise I can answer questions on home food safety, sanitation, home food preservation and commercial food safety (HACCP).
Experience I am an Extension educator, nutrition, wellness and food safety. I am a certified HACCP manager and a food safety instructor for the Illinois Department of Public Health.
Organizations International Association for Food Protection, American Association of Family and Consumer Sciences (Certified CFCS), National Extension Association of Family and Consumer Sciences, Society for Nutrition Education.
Education/Credentials BS - University of Illinois
MS - Southern Illinois University at Edwardsville
Question Thanks Carol! Into the garbage it goes. A related follow up. I've been told that one can only reheat food once. Does that go for "non-meat" as well?
Thanks again!
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The text above is a follow-up to ...
-----Question-----
Hi Carol,
I left some leftover lentil soup (no meat or meat/chicken stock) on my counter overnight by accident. Is it safe to refridgerate or freeze for later? Thanks!
-----Answer-----
Hi David,
While you may think that since your soup didn't contain meat or meat stock, you'd think it would remain safe unrefrigerated. Our recommendation is to not consume once heated carbohydrate-based food that is left at room temperature for an extended period of time.
Here's why -- plant-based foods once heated becomes a potentially hazardous food -- in other words it can support the growth of harmful organisms. Now does it always happen -- no, but the potential is there.
So my recommendation is to not to consume the soup.
Sorry...
Carol
Answer Hi David,
Technically you can reheat food as many times as you like. The problem is the more times that you go from heating to cooling to reheating to cooling, etc, the more opportunity to have for misshandling and the introduction of food borne pathogens. Also, food -- unlike women -- does not get better with age!! Food breaks down, changes texture, flavor and color with repeated heating/cooling etc. Only a few foods are more flavorful the second time around -- chili being one such food.
Most restaurants have the no-reheat policy for a variety of reasons -- 1) leftovers are usually not as appealing visually as the first time around and 2) it is more labor intensive to make sure food is handled properly during the cooling/reheating process. According to the FDA food code, hot foods held above 135 degrees must be cooled down to an internal temperature of 40 degrees within 6 hours. It takes time, energy and money to ensure these guidelines are followed. Most restaurants, to ensure a safe product and a visually attractive product do not choose to use leftovers.
But the bottom line is -- you can cool and reheat foods over and over again -- as long as you follow safe handling practices.
