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 can you leave soup out over night and it still be safe to eat the next day. I was told if you re-boil it it is ok.
Answer Hi Thomas,
It is recommended that potentially hazardous foods (foods containing dairy, meat, fish, poultry and eggs)not be consumed if they have been subject to the temperature danger zone (40-140 degrees F) for more than 6 hours.
Restaurants MUST cool all hot foods for refrigerator storage within 6 hours. Most restaurants choose NOT to do this and have the policy of no leftovers. They find that it is hard to guarantee that food went from 140 to 40 in 6 hours plus heating/cooling/reheating food is not as markable as fresh made food.
Re-boiling will kill some bacteria that is present but some bacteria produce toxins which are NOT deactivated by heat. In other words -- boiling would not make it safe.
Sorry Thomas --- there are no guarantees for safety when you allow food to be in the danger zone over night.
If you have additional questions, please let me know.
Carol C. Schlitt
Extension Educator, Nutrition and Wellness
University of Illinois Extension
