At what temperature must reheated items be cooked to for safe consumption?

Reheated items must be cooked to a temperature of 74°C to ensure safe consumption. This temperature is critical for effectively killing harmful bacteria and pathogens that may have developed in food that was previously cooked and stored. Heating food to this specific temperature helps reduce the risk of foodborne illnesses, as it ensures that the internal temperature of the food is sufficient to eliminate potential health risks associated with improperly handled or reheated items.

This standard is based on food safety guidelines that emphasize the importance of delivering food items to a temperature that can kill pathogens, thereby making the food safe for human consumption. It is important to measure the temperature accurately using a food thermometer in the thickest part of the item being reheated, as certain areas may retain cooler temperatures and not reach the safe threshold. Ensuring this reheating temperature is met is vital for any food service operation or home kitchen to maintain food safety standards.