Texas Food Safety Managers Practice Test

Reheating leftovers to at least 165°F (74°C) is vital for ensuring food safety. This temperature is the threshold necessary to effectively kill harmful bacteria that may have developed during storage. When food is not reheated to this temperature, it can remain in a "danger zone," where bacteria thrive, increasing the risk of foodborne illness.

This practice is supported by food safety guidelines which emphasize reheating leftovers thoroughly to this safe minimum temperature before consumption. Subsequent heating ensures that all parts of the food reach an adequate temperature to minimize health risks, making 165°F the designated standard for safe reheating.