What is the minimum temperature for reheating food?

The minimum temperature for reheating food to ensure safety is 165°F. This temperature is critical because it is sufficient to kill most harmful bacteria and pathogens that can cause foodborne illnesses. When reheating food, especially leftovers, reaching this temperature throughout the food ensures that all parts of the food have been heated adequately to eliminate the risk of foodborne pathogens that thrive at lower temperatures.

Reheating food to 165°F also aligns with food safety guidelines provided by health departments and organizations like the FDA, which are aimed at preventing the growth of bacteria that can occur when food is kept at unsafe temperatures. Maintaining this temperature helps ensure that the food is safe to consume while also retaining quality and flavor.