What temperature must potentially hazardous foods be reheated to?

Potentially hazardous foods must be reheated to a minimum internal temperature of 165 degrees Fahrenheit. This temperature is crucial because it is the minimum required to ensure that harmful microorganisms, such as bacteria or viruses that can cause foodborne illness, are effectively destroyed. Reheating foods to this temperature helps to ensure food safety by reducing the risk of infection from pathogens that may have survived initial cooking or that may have multiplied during the cooling and storage process.

Maintaining proper reheating temperatures is a critical component of food safety practices. When reheating, it is essential to not only reach this temperature but also to hold it for an adequate amount of time to ensure thorough heating throughout the food item, including the center of the food.

In contrast, temperatures such as 155 degrees or 135 degrees are not sufficient for reheating potentially hazardous foods. These lower temperatures might not be effective in killing off all harmful bacteria, putting consumers at risk for foodborne illnesses. Additionally, a temperature of 175 degrees would surpass the safe requirement but is unnecessary for reheating, leading to potential quality degradation in the food item.