The rule
- Reheat cooked and cooled food to 165°F for 15 seconds in every part, within 2 hours.
- Microwave: 165°F, then rotate or stir, cover, and let stand 2 minutes.
- Store-bought ready-to-eat food from a sealed package (canned chili, hot dogs): 135°F within 2 hours.
- Didn't reach 165°F in 2 hours? Throw it out.
- Probe the thickest part and the center of the pan.
Sources: Food Code 3-403.11
Reheat only once
- Food that was reheated and held hot is served or thrown out. It is never cooled and reheated again.
- The full path: reheat to 165°F within 2 hours, hold at 135°F or above, then serve or throw out.
Sources: Source protocols: only reheat once
Use the right equipment
- Reheat on the stove, in the oven or in a microwave.
- Never reheat in a slow cooker, chafing dish or steam table. They only hold food that is already hot.
Sources: Source protocols: reheating for hot holding (never use a slow cooker, chafing dish or steam table to reheat)
The rules behind it
- Reheating for hot holding. 165°F for 15 seconds within 2 hours; only reheat once (protocol). Food Code 3-403.11; R392-102-12(2)