Rules for reheating?

[saynotofondant]

Hello, I have a 11 month old about to start at a childminder’s. I’ve been thinking about what to give him for packed lunch (she doesn’t provide a main meal) but am uncertain what the safety guidelines are for reheating food.

I’ve always erred on the side of caution and reheated leftovers (bolognaise sauce etc) until “piping hot” as taught at school. For some things this is tricky (layered things like lasagne and shepherd’s pie) and they end up burning. So I KNOW I am doing it wrong! But I’m not sure what is safe. Logically I guess bolognaise sauce or meatballs could even be eaten cold - what’s the difference between cold mince and cold chicken for example? But then why was I taught to reheat until “piping hot”? What do you all do?

Are there different guidelines for food that’s been batch-cooked and frozen, versus food that’s been made a day or max 2 days previously and refrigerated?

I ask because I want to send him in some days with leftovers or batch-cooked food. I doubt the childminder will reheat to the crispy extremes I currently do 😅 and so want to know what is “normal”! I’m grateful for any advice and ideas!

(I’m looking forward to when he has more teeth so I can just do sandwiches 😄)

Just normal reheating is fine. I like my food hot, so I always make everything hot, but not like crispy burning hot. Just normal reheating that every childminder can do will be safe as long as food is stored properly. Only difference really between mince and chicken is that beef tends to be higher in fat which solidifies and is a bit gross to eat cold, but it can safely be eaten cold as long as stored properly.

I reheat everything until hot throughout. Not sure what "piping hot" means. I can't stand the cold versions of food I perceive as 'should be' hot.

Thank you both very much!

The “piping hot” poster in Food Tech had a picture of a pie with steam coming out of it.

When I reheat shepherd’s pie or lasagne in the microwave, not all of it is steaming hot - some would be “ready to eat” hot (or warm) and some would be hotter. So I then put it in the oven to heat up more consistently, then it burns…

So would you say heating every bit of it to steaming hot (meaning that the outer bits burn) is unnecessary and it can just be warm in parts?

That makes sense for refrigerated leftovers, but what about for frozen batch-cooked food?

Thank you again!

Burning it is unnecessary! The same holds true for batch-cooked leftovers. I prefer to defrost these in the fridge first, but when it's not possible (coming back home after being away), just make sure that it's all heated through. Once it's been defrosted and is just cold but not frosted, I would stir it to mix it up. In the middle, it should be more than just lukewarm, so it should reach the level of 'hot' (think about how hot fresh food is at the beginning of a meal, not as you're finishing up).

Hey, Food should always be reheated to a minimum of 75 degrees Celsius, or the leftovers can be eaten cold as long as they’ve been stored in the fridge. Same cooking temp for reheated frozen food is recommended, but I’d defrost first to get best results. If food is burning, try covering with cling film in a dish in the microwave, if not already. If you already are, then I’d suggest your food is definitely over 75 degrees!!

hope this makes sense and can help somehow!!! 😃

You’re right that it needs to be properly hot, op, not just warm. If you have any doubts about the childminder doing this I would send something else. Bacteria in the food grow as you warm it so it needs to be hot enough to kill them again. I was also taught “piping hot”.

You can avoid burning by using the microwave or covering with foil in the oven.

If you have batch cooked then reheated for dinner then you shouldn’t reheat it a third time for lunch (strictly speaking- I do if I’m just doing it for myself).