Final answer:
Food must always be reheated to an internal temperature of 74°C / 165°F or above to ensure that it is safe to consume. This temperature should be maintained for at least two minutes to effectively kill harmful bacteria.
Step-by-step explanation:
Food safety is critical to prevent foodborne diseases, and proper reheating of food is an essential aspect of food safety. When reheating food, it is necessary to bring the food to an internal temperature high enough to kill potentially harmful bacteria that may have multiplied.
Food must always be reheated to 74°C / 165°F or above to ensure any bacteria are killed, making the food safe to eat. This temperature must be maintained for at least two minutes. Using a food thermometer can help you accurately gauge the temperature and ensure that the food has reached this safe level.
Maintaining the correct temperature during food preparation and storage is equally important. To inhibit bacterial growth, refrigerated foods should be kept at or below 4°C (40°F), and perishable foods that remain within the danger zone of 4°C to 60°C (40°F to 140°F) for more than two hours should be discarded.