Which type of food should be reheated to 165F within 2 hours?

Reheating food to a temperature of 165°F within 2 hours is necessary to ensure that any bacteria that may have developed during storage or preparation are effectively destroyed, thus minimizing the risk of foodborne illness. Stuffed foods and Time/Temperature Control Safety (TCS) foods made in-house are particularly critical to reheat to this temperature because they often contain multiple ingredients and moisture, which can create an environment conducive to the growth of pathogens if not handled properly.

TCS foods, such as those containing meats, dairy, and certain vegetables, require stringent temperature controls to ensure safety. By reheating these foods to 165°F, you ensure that they reach a safe internal temperature throughout, eliminating potential harmful bacteria. This practice helps restaurants and food handlers follow safety protocols that protect public health, as well as comply with food safety regulations required by health departments.

Fruits and vegetables for hot holding, raw shell eggs for immediate service, and fish and seafood for hot holding do not have the same rigorous reheating requirements. Therefore, they are not subjected to the same strict reheating protocols as stuffed and TCS foods. This aligns with food safety practices focused on minimizing risks associated with foodborne pathogens.