To reheat foods for hot holding, what temperature must they reach?

To ensure food safety when reheating foods for hot holding, it is essential that the food reaches a temperature of 165°F. This temperature is crucial because it effectively kills harmful bacteria that could cause foodborne illnesses. Bacteria such as Salmonella and E. coli, which may be present in improperly cooled or stored foods, can survive at lower temperatures. By reaching 165°F, food is not only safe to eat but also brings it up to the required level for proper hot holding, which typically should be maintained above 140°F to prevent further bacterial growth.

This standard is especially important for foods that have been cooked and then cooled, as they can harbor bacteria during the cooling process. Reheating to 165°F ensures that any pathogens present are eliminated, making the food safe for consumption. Therefore, the requirement is firmly rooted in public health guidelines to protect consumers and ensure food is prepared and served safely.