To what temperature should food be re-heated?

Reheating food to a temperature of 165 degrees Fahrenheit for at least 15 seconds is critical for ensuring food safety. This temperature is established based on guidelines aimed at effectively killing harmful bacteria and pathogens that may have developed in food during storage. By reaching this specified temperature for the required duration, it provides a margin of safety to eliminate potential foodborne illnesses. The two-hour window for reheating further helps to ensure that the food is brought to the safe temperature before it stays out too long at unsafe temperatures that could allow bacteria to multiply.

Choosing this option aligns with food safety practices recommended by health authorities, emphasizing proper reheating techniques to minimize the risk of foodborne illness. The combination of both temperature and time is crucial, as heating food to a temperature significantly below 165 degrees or for a duration shorter than 15 seconds may not be sufficient to ensure that pathogens are destroyed.