As Stephie said, the procedure for reopening is the same.
I must however mention that the question on "how long does it last" is a rather special case. In fact, the canonical answer was written in such a way that it covers basically all possible cases out there. * So when you believe that your case is not cover because of , this typically means that is not relevant for determining the food safety classification of your food.
We get this happening all the time, since people rarely understand how the label "safe" is applied in food safety, and tend to mistake it for the actual risk of getting sick (or not). For anybody interested, we have described the actual rules in https://cooking.stackexchange.com/tags/food-safety/info. I cannot stress enough that they are meant to be applied absolutely literally, and to be just as broad as they are stated. I know it looks like a big wall of text, but most questions by people who ask without knowing them tend to get closed - and because of the huge number, we don't have the capacity to re-explain the reason to everybody personally. We can only hope that reading them will save people the effort of making irrelevant edits which have no chance of getting the question reopened.
* OK, it is impossible to cover 100% of all possible special cases, but it covers so many of them that the possibility that somebody asks one of them is miniscule - and the moderators and high-rep users tend to know them and don't close as duplicate in the first place.