What minimum temperature is required for rapidly reheating previously cooked foods?

The minimum temperature required for rapidly reheating previously cooked foods is 165 degrees F. This temperature is critical because it ensures that any harmful bacteria that may have developed during the storage of the food are effectively killed. When food is cooked and stored, it can be a breeding ground for pathogens if not handled properly. Reheating to this temperature not only helps in ensuring the safety of the food by reducing the risk of foodborne illnesses, but it also helps maintain the quality and palatability of the food.

When reheating, it is important to bring the entire portion of food to this temperature quickly—ideally within two hours—to minimize the time food spends in the temperature danger zone (between 40 degrees F and 140 degrees F) where bacteria thrive. This standard is part of food safety protocols to protect consumers and maintain health regulations in food service operations.