What is the correct temperature and time used for reheating hot holding food?

The temperature range at which disease causing bacteria grow best in time/temperature control for safety food (TCS) is called the temperature danger zone.

• Temperature danger zone is between 41°F and 135°F:
  • TCS food must pass through the temperature danger zone as quickly as possible.
  • Keep hot food hot and cold food cold. Always use a thermometer to check food temperatures

Best way to reheat food

When reheating leftovers, be sure they reach 165° F as measured with a food thermometer. Reheat sauces, soups and gravies by bringing them to a rolling boil. Cover leftovers to reheat. This retains moisture and ensures that food will heat all the way through.

• Food made in-house and reheated for hot holding must reach an internal temperature of at least 165°F for 15 seconds.
• Food made in a food processing plant, opened in the food establishment, and reheated for hot holding must reach a temperature of 135°F.
• Food that has been cooked and cooled properly may be served at any temperature if it is going to be served immediately.

Food safety reheating guidelines

To what minimum temperature should food that is cooked cooled and reheated for hot holding?

Potentially hazardous foods support the rapid growth of disease-causing bacteria when these foods are kept in the danger zone. Examples of potentially hazardous foods include beef, poultry, pork, shellfish, dairy products, eggs, cut melons, and high-protein foods such as beans, rice, and noodles, as well as cooked vegetables and garlic in oil.

Reheating food temperature celsius

Controlling food temperatures during preparation prevents the growth of disease-causing microbes in potentially hazardous foods.

The range between 41 and 135º F is called the Danger Zone because bacteria can grow rapidly in this temperature range.

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