How should cooked food be reheated?

Reheating cooked food properly is crucial for food safety and to minimize the risk of foodborne illness. The guideline is to heat the food to an internal temperature of 165°F (74°C) or higher to ensure that any potential pathogens that may have developed during storage are effectively eliminated. This temperature is sufficient to kill most harmful bacteria, including those that can cause serious illness.

Reheating food to this specific temperature ensures that it is safe for consumption, as it helps to eliminate pathogens that may survive at lower temperatures. It’s important for foods that have been previously cooked and stored to reach this temperature throughout their entirety, not just the surface, to ensure complete safety.

Other options suggest either lower temperature requirements or methods that may not effectively ensure safety, which is why they are not suitable for proper food reheating practices.