What is the minimum internal temperature for reheating prepared foods?

The minimum internal temperature for reheating prepared foods is established to ensure food safety and eliminate the risk of foodborne illnesses. Reheating foods to 165°F (74°C) is crucial because this temperature is sufficient to kill most harmful bacteria, including pathogens that can cause illness.

When foods are prepared and then cooled, they can develop bacteria if not handled properly. By reheating to this specific temperature, you help ensure that any bacteria present are destroyed, making the food safe to consume again.

In comparison, lower temperatures such as 150°F, 160°F, or 170°F do not meet the food safety requirements established by health authorities, as they may not effectively kill all harmful microorganisms present in previously cooked foods. Therefore, the guideline to reach at least 165°F serves as a key practice for food safety, preventing contamination and illness.