What is the minimum internal temperature for reheating leftovers for hot holding?

What is the minimum internal temperature for reheating leftovers for hot holding?

• A. 145°F
• B. 155°F
• C. 165°F
• D. 175°F

Answer: (C)

Reheating leftovers for hot holding must reach 165°F to ensure any harmful bacteria present are killed quickly. Reaching this temperature (and holding it) minimizes the risk before the food is kept hot for service. After heating to 165°F, keep the food at 135°F or higher to maintain safety. The other temperatures are not the minimum required for reheating leftovers: 145°F is used for some whole cuts, 155°F is a standard for cooking ground meats, and 175°F is higher than necessary for safety and can affect quality.

Reheating leftovers for hot holding must reach 165°F to ensure any harmful bacteria present are killed quickly. Reaching this temperature (and holding it) minimizes the risk before the food is kept hot for service. After heating to 165°F, keep the food at 135°F or higher to maintain safety. The other temperatures are not the minimum required for reheating leftovers: 145°F is used for some whole cuts, 155°F is a standard for cooking ground meats, and 175°F is higher than necessary for safety and can affect quality.