Potentially hazardous food that is cooked, cooled, and reheated for hot-holding shall be reheated so that all parts of the food reach a temperature of at least 165°F for 15 seconds.
Foods that is cooked cooled and reheated must be reheated to 165°F.
When food is held, cooled, and reheated, there is an increased risk of contamination caused by employees, equipment, and handling processes.
A steam table will adequately hold reheated foods above 135°F but most steam tables are not capable of rapidly reheating to 165°F.
Cooked and subsequently refrigerated food that is fully prepared for immediate service in response to an individual consumer order may be served at any temperature.
Fully cooked food from a commercial food processing plant must be initially reheated to a temperature of at least 135°F before hot holding.
