Rice
The danger is in the storage more than the reheating as the bacteria Bacillus cereus can survive in rice when cooked and left at room temperature.
Let rice cool for no longer than one hour and then keep in the fridge no more than one day. Only reheat once.
Chicken
Cover and cool to room temperature before putting in the fridge and only store for up to three days. Do not reheat more than once and make sure it is 75 degrees centigrade throughout after reheating.
Red meat
It can be left in the fridge for a few days and eaten cold but if reheated then let it warm up to room temperature first.
Microwaves can ruin the texture on steaks and roasted meats. Better results come from frying each side in a pan for 60 seconds to warm it up.
Potato
All cooked potatoes are fine in a fridge up to three days. Roast potatoes should be reheated in a low oven or dry frying pan rather than the microwave otherwise they will go soggy.
Green veg
Previous warnings against reheating spinach and other leafy vegetables have been reversed and current guidelines are that reheated veg is safe as is eating them cold.
Simply chill to room temperature after cooking and then keep in the fridge for up to three days.
Dairy
Leave cream, yoghurt and creme fraiche in the container in which it came and put back in the fridge as soon as possible.
But if it’s been served up in a glass or bowl, do not return it to the original container, simply wrap it up tight and store in the fridge.
Cans and tins
With half a tin of beans or soup the danger is that the metal from the can will leach into the food and leave a metallic taste, so put in a separate container, cover and chill for up to three days.