What is the correct procedure for reheating food?

Reheating food to 165°F is vital for ensuring food safety and preventing foodborne illnesses. This temperature is recognized as the safe threshold for killing harmful bacteria that may have grown while the food was stored. The recommendation to reach this temperature within 2 hours is to minimize the risk of bacterial growth during the reheating process.

When food reaches this temperature, it ensures that it is safe to consume, especially for high-risk populations, such as the elderly, young children, and those with weakened immune systems. This practice aligns with guidelines from health organizations regarding food safety. While other temperatures may be listed, they do not provide the same level of assurance for safety as the recommended 165°F.