What is the proper procedure for reheating potentially hazardous foods?

Reheating potentially hazardous foods to 165 degrees Fahrenheit for at least 15 seconds is essential to ensure food safety. This temperature ensures that harmful pathogens that may have multiplied during the time the food was stored are effectively destroyed. The 15-second duration at this temperature guarantees that the food is not only heated but maintained at a level sufficient to eliminate a broad range of bacterial and viral contaminants.

This guideline aligns with food safety regulations that aim to minimize the risk of foodborne illnesses, especially in vulnerable populations such as older adults. The requirement to reach 165 degrees Fahrenheit is crucial because it is a widely accepted standard for reheating foods that were previously cooked and stored, ensuring they are safe for consumption when served again.