At what temperature must cooked foods be reheated to ensure safety?

Cooked foods must be reheated to a temperature of 165°F for at least 15 seconds to ensure safety. This temperature is critical because it effectively kills harmful bacteria and pathogens that can cause foodborne illness. When food is reheated, especially if it has been stored and might have been left at unsafe temperatures, reaching 165°F is necessary to eliminate any potential bacteria that may have developed during storage or handling.

Reheating to this specific temperature for a duration of at least 15 seconds ensures that the food remains safe to eat. It strikes a balance between effectively destroying microorganisms while maintaining the quality and palatability of the food. This standard is supported by food safety guidelines and is crucial for protecting consumers from the risk of foodborne illnesses.