Method for Reheating Food

Previously cooked food must be rapidly reheated (two hours or less) to an internal temperature of 165°F AND held above 135°F until served. This procedure destroys bacteria that can cause food poisoning and prevents bacteria from growing in the food. 

If food has not reached 165°F within two hours, throw it out!

Resources:

Proper Reheating for Hot Holding (Flyer - PDF)

Proper Reheating for Hot Holding (Poster - PDF)