Key Elements

• Reheat previously cooled foods to an internal temperature of 165 degrees F
• Rapid reheating is required
• Stir foods frequently to distribute the heat
• Measure the internal temperature with a thermometer
• After reaching 165 degrees F, the food must be held hot at 135 degrees F or above

Reheating Methods

• Direct heat (stove top) is best
• Steam cookers, ovens, and microwaves may be used if reheating achieves 165 degrees F.
• Reheating in steam tables and crock pots is unsafe and discourage