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What methods of reheating food are safe?

Published 03/26/2009 05:47 AM   |   
Updated 09/18/2014 08:42 AM

What methods of reheating food are safe?

Foods that have been cooked and cooled should be reheated to at least 165 °F (73.8°C) . Heat cooked, commercially vacuum-sealed, ready-to-eat foods, such as hams and roasts, to 140 °F (60°C). Reheat leftovers thoroughly to at least 165 °F(73.8°C). Reheat sauces, soups, and gravies to a boil.

On Stove Top – Place food in pan and heat thoroughly. The food should reach at least 165 °F (73.8°C) on a food thermometer when safely reheated.

In Oven – Place food in oven set no lower than 325 °F (162.7.°C) Use a food thermometer to check the internal temperature of the food reaches 165°F (73.8.°C).

In Microwave – Stir, cover, and rotate fully cooked food for even heating. Allow standing time. Heat food until it reaches at least 165 °F (73.8°C) throughout.

Not Recommended – Slow Cooker, Steam Tables or Chafing Dishes. Reheating leftovers in slow cookers, steam tables or chafing dishes is not recommended because foods may stay in the “Danger Zone,” between 40 °F(4.4°C) and 140 °F (60.°C) too long. Bacteria multiply rapidly at these temperatures.

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42 terms


Food Handlers Card Test (Riverside County)



Bacteria and viruses can only survive on a dry surface for about two hours.
Which method for reheating food should NOT be used?
hot-holding equipment
Which method for cooling foods should NOT be used?
leave out overnight and then refrigerate
If food you are reheating for hot holding doesn’t reach 165 degrees F within two hours, what must you do?
throw the food away
Which of the following is NOT a common symptom of foodborne illness?
Using a test strip is the only way to be sure that a chemical sanitizer has been mixed correctly.
PHFs may be thawed:
in running water @ 70 degrees or less
Proper chemical storage includes:
separately from food
Correctly complete this sentence: "Foodservice gloves…
do not replace hand washing
If you are experiencing diarrhea, vomiting, a fever combined with a sore throat, or a yellowing of your skin or eyes, what should you do?
Stay home and call your manager
Leftovers should be used within this many days after preparation:
If you cut or burn your hand while on the job, how should you treat the wound before returning to work?
thoroughly wash the wound, cover it with a bandage, and cover the bandage with a single-use glove
Which of the following is true about infected cuts and burns?
Which of the following is true about infected cuts and burns?
Food handlers are required to do which of the following at work?
Wash hands with soap and warm water
What should you use to rinse items after cleaning them and before sanitizing them?
clear, clean water
What is gastroenteritis?
Painful swelling of the stomach and intestines, often caused by foodborne illness
Which of the following is true about food contact surfaces?
They need to be cleaned and sanitized between uses with different types of food
In the two-stage cooling method, what is the maximum amount of time allowed for stage two (cooling food from 70 to 41 degrees F)?
4 hours
What is the first step for cleaning and sanitizing dishes in a three-compartment sink?
Scrape or rinse away leftover food and residue
Foodborne illnesses are diseases that are:
Carried or transmitted to people by food
If they will be hot-held, foods previously prepared and refrigerated should be reheated to:
165 degrees
A fast-food fry cook is vomiting. What should happen?
The cook should be sent home
When serving beverages:
Use an ice scoop to put ice in cups and always carry cups by the base or handle
Which of the following actions would help prevent physical hazards?
Cleaning up broken glass completely and promptly
Which of the following behaviors is likely to spread foodborne illness?
Which of the following behaviors is likely to spread foodborne illness?
Sneezing in the food preparation area
Which of the following is NOT likely to cause cross-contamination?
Clean disposable gloves worn over properly washed hands
Which of the following is true about single-use gloves?
They help keep food safe from germs that employees may have on their hands.
Preventing pest infestations begins with:
Properly managing garbage and waste
Hats designed to contain hair are an acceptable replacement for hair nets
What is the reason for sanitizing dishes, utensils, and food preparation surfaces?
To kill germs on the item or surface
It is not necessary to follow the two-stage cooling process if the food will be reheated before it is served.
You may thaw food by placing it under running water that is:
x < 70 degrees
Eating, drinking, or smoking in food preparation areas can be hazardous to food in all of the following ways EXCEPT:
Washing your hands immediately after these activities can contaminate the handwashing sink and spread germs to your coworkers
To prevent cross-contamination, it is important that you keep different types of food together during the food preparation process.
Salad dressings, milk products, fresh meats, poultry and seafood must be stored:
x < 41 degrees
you should always bathe or shower before work,
If you are unsure about how to use a sanitizer, you should:
speak with your manager
It is OK to touch service animals and immediately return to work without washing your hands.
What should you do if you are diagnosed with Hepatitis A?
stay home, contact manager
Which of the following actions will NOT help to keep pests out of your establishment?
leave gaps around pipes
one of these is incorrect
I do not know which one though….
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