Safe Temperature for Reheating Leftovers (FDA Guidelines)

Updated: February 2026

Leftover meat, poultry, and other foods require different temperature handling than initial cooking. The FDA requires all leftovers reach 165°F when reheated to ensure food safety - higher than most original cooking temperatures .

FDA Safe Reheating Temperature

💡 Pro Tip: Consider keeping a small log of issues and solutions – patterns often emerge over time.

The FDA mandates that all leftovers and pre-cooked foods reach 165°F when reheated before consumption. This applies to:

Leftover cooked meat (beef, pork, lamb)
Leftover cooked poultry (chicken, turkey)
Leftover fish and seafood
Casseroles and mixed dishes
Soups, stews, and gravies
Leftover vegetables with sauce
Previously cooked rice and pasta dishes
Pre-cooked deli meats (if serving hot)

Why 165°F for Reheating?

Reheating requires a higher temperature than original cooking because:

Bacterial Growth During Storage: Even properly refrigerated food can develop bacteria like Listeria monocytogenes, which grows at refrigerator temperatures. These bacteria must be killed during reheating.

Spore-Forming Bacteria: Some bacteria (like Clostridium perfringens and Bacillus cereus) form heat-resistant spores during cooking. These spores can germinate during storage. The 165°F reheating temperature destroys vegetative bacteria that grow from these spores.

Listeria Concerns: Listeria can contaminate foods after cooking, especially deli meats and ready-to-eat foods. The 165°F standard eliminates this pathogen.

Reheating Methods and Times

Microwave Reheating:

Arrange food evenly in microwave-safe container
Cover with microwave-safe lid or vented plastic wrap
Heat on high power
Stir or rotate halfway through heating
Let stand 2 minutes to eliminate cold spots
Check temperature in multiple locations - should read 165°F throughout

Times vary by microwave wattage and food quantity. Start with 2-3 minutes per serving and check temperature.

Oven Reheating:

Preheat oven to 350°F
Place food in oven-safe dish
Cover with foil to prevent drying
Heat until internal temperature reaches 165°F

General timing:

Single portions (1-2 servings): 15-20 minutes
Casseroles (8x8 dish): 30-40 minutes
Large casseroles (9x13 dish): 40-60 minutes
Whole roasted chicken: 45-60 minutes

Always verify with thermometer - timing is approximate.

Stovetop Reheating:

Place food in saucepan or skillet
Add small amount of liquid (water, broth, sauce) to prevent sticking
Heat over medium heat, stirring frequently
Cover to retain moisture
Cook until internal temperature reaches 165°F

Times vary but typically 5-10 minutes for small portions, 15-20 minutes for larger quantities.

Slow Cooker/Crock Pot Reheating:

The FDA does NOT recommend reheating leftovers in slow cookers because:

Food passes through temperature danger zone (40-140°F) too slowly
Bacteria can multiply during the slow heating process

Only use slow cookers for reheating if you pre-heat food to 165°F using another method first, then transfer to the slow cooker on "warm" setting.

Checking Temperature in Leftovers

For mixed dishes and casseroles, check temperature in multiple locations :

Center of the dish (coldest spot)
Near edges
Different depths

All locations must reach 165°F. Foods heat unevenly, especially in microwaves.

Cold Spots in Microwaved Food

Microwaves create hot and cold spots due to uneven energy distribution. To eliminate cold spots:

Arrange food in circular pattern, leaving center empty
Use microwave turntable if available
Stir or rotate food halfway through heating
Let stand 2 minutes after heating (allows heat to equalize)
Check temperature in multiple spots

Reheating Whole Meats vs. Sliced Meats

Sliced or chopped meats reheat faster and more evenly than whole pieces. Consider slicing roasts, chicken breasts, or pork chops before reheating for:

Faster heating to 165°F
More uniform temperature distribution
Reduced risk of cold spots

Whole pieces take significantly longer and may dry out on the exterior before the interior reaches 165°F. Add moisture (broth, sauce) and cover during reheating.

Soups, Stews, and Sauces

For liquid-based leftovers:

Heat to a rolling boil (212°F) for maximum safety
Alternatively, heat to 165°F and hold for 2 minutes
Stir occasionally to distribute heat evenly
Check temperature at center and near surface

Boiling provides additional safety margin and is easier to verify visually than measuring temperature.

Rice and Pasta Reheating

Cooked rice can harbor Bacillus cereus spores which survive cooking and germinate during storage. When reheating rice or pasta dishes:

Reheat to 165°F throughout
Add moisture to prevent drying (2-3 tablespoons water per cup of rice/pasta)
Stir thoroughly during reheating
Don't leave rice at room temperature before refrigerating - cool and refrigerate within 2 hours of cooking

Gravy and Sauce Reheating

Gravies are high-risk due to moisture content and density. When reheating:

Heat to rolling boil (212°F)
Stir constantly to prevent scorching
Boil for 1-2 minutes
Add liquid if gravy has thickened during storage

How Many Times Can You Reheat?

The FDA recommends reheating leftovers only once . Each cooling and reheating cycle:

Passes food through the temperature danger zone
Provides opportunities for bacterial growth
Degrades food quality and texture

If you reheat more food than needed, discard the uneaten portion rather than refrigerating and reheating again.

Two-Hour Rule

Leftovers must be refrigerated within 2 hours of cooking (1 hour if ambient temperature exceeds 90°F). If food has been left at room temperature longer than this:

Bacteria have likely multiplied to unsafe levels
Reheating to 165°F won't eliminate toxins produced by bacteria
Discard the food - don't risk foodborne illness

Storage Time Limits

Even when stored properly at 40°F or below, leftovers have limited safe storage time:

Cooked meat, poultry, seafood: 3-4 days
Soups and stews: 3-4 days
Cooked pasta and rice: 3-5 days
Pizza: 3-4 days
Casseroles: 3-4 days

After these timeframes, discard leftovers even if they smell and look fine. Pathogenic bacteria don't always cause visible spoilage.

Freezing Extends Storage

For longer storage, freeze leftovers within 3-4 days:

Store at 0°F or below
Use airtight containers or freezer bags
Label with contents and date
Consume within 2-3 months for best quality

When reheating from frozen, thaw in refrigerator first (never at room temperature), then reheat to 165°F.

Commercial Frozen Meals

Pre-packaged frozen dinners and meals should be heated according to package instructions, which are designed to achieve safe temperatures. If instructions are missing:

Heat to 165°F internal temperature
Let stand 2 minutes after microwave heating
Check temperature in multiple locations

Deli Meats and Listeria

Pre-cooked deli meats (cold cuts, hot dogs, lunch meat) can harbor Listeria even when refrigerated. The FDA recommends:

High-risk populations (pregnant women, elderly, immunocompromised) should reheat deli meats to 165°F before eating
General population can eat cold deli meats if consumed before use-by date

To reheat deli meats: microwave until steaming hot (165°F), about 30-45 seconds per 2-3 slices.

Stuffing Safety

Leftover stuffing (especially if cooked inside poultry) is high-risk. Always reheat to 165°F:

Add moisture (broth) to prevent drying
Cover during reheating
Check temperature in center
Consume within 3-4 days of cooking

Visual Indicators Don't Work

Unlike initial cooking where visual cues sometimes help, reheated food appearance is completely unreliable for safety. Food may look piping hot on the surface while the center remains cold. Always use a food thermometer .

Reheating at Work or School

If reheating leftovers in workplace/school microwaves:

Use microwave-safe containers
Vent lids to allow steam escape
Heat longer than you think necessary
Stir and check temperature if possible
If microwave is weak, consider bringing food in thermos that keeps it hot

Food Safety After Reheating

Once reheated to 165°F, leftovers should be:

Consumed immediately or kept hot at 140°F or above
Not left at room temperature for extended periods
Not refrigerated and reheated again

Common Reheating Mistakes

Not heating long enough (internal temp below 165°F)
Not stirring microwaved food (leaves cold spots)
Reheating food multiple times
Assuming steaming hot surface means entire dish is hot
Not using thermometer to verify temperature
Leaving food at room temperature before reheating
Reheating food that's been refrigerated too long (5+ days)

When in Doubt, Throw It Out

If you're uncertain about any of the following, discard the leftovers:

How long food was at room temperature before refrigerating
How long food has been in refrigerator
Whether food reached 165°F during reheating
Unusual smell, color, or texture
Food was left in car or unrefrigerated for unknown time

Foodborne illness isn't worth the risk. When in doubt, throw it out.

By consistently reheating leftovers to 165°F using these FDA-approved methods, you'll eliminate nearly all risk of foodborne illness from stored foods. A reliable instant-read thermometer remains your best tool for verifying safe reheating temperatures. The few extra minutes spent properly reheating food protects your family from potentially serious foodborne illness while ensuring leftovers are hot, satisfying, and safe to eat.

Takeaway: Now that you understand Safe Temperature for Reheating Leftovers (FDA Guidelines), put this knowledge into practice. Real-world experience combined with this guide will make you an expert.

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