Empower Employees Through Food Safety Training
When food is reheated, it passes through the temperature danger zone where bacteria multiply fastest. Whenever you reheat food, make sure to use the proper equipment to get it through the danger zone quickly.
Learning Objectives
You may choose to read these learning objectives with your employees as a part of the stand-up training.
After this training, employees will be able to:
- Explain why it’s important to reheat food properly
- Identify what equipment can be used to reheat food
- Identify what temperature reheated food needs to reach
The Facts
You may choose to read these facts with your employees as a part of the stand-up training.
- When food is reheated, it passes through the temperature danger zone, 41°F–135°F (5°C–57°C). Food must be reheated quickly to prevent bacteria from multiplying to dangerous levels. Generally, that means reheating the food within two hours or less.
- Use equipment that is capable of reheating food within two hours or less. That generally means using an oven, stove, or microwave.
- If food will be hot-held, reheat it to 165°F, no matter its original cooking temperature. There are two exceptions to this rule:
- If food will be served immediately, it can be reheated to any temperature.
Training Activities
Choose the activities that will be most beneficial for your employees. Modify them as needed to fit the training needs of your establishment.
Point it Out
Challenge: Ask for volunteers to participate in a challenge, or ask all employees to participate. Explain that on the count of three, you want them to point to a piece of equipment that can be used to reheat food. After counting to three, look at where your employees are pointing.
Explain: Ask several employees to explain to the group why they pointed where they did. Be ready to add facts to support their choices if necessary.
Discuss: If any employees pointed in the wrong direction, start a group discussion. Ask, “Why don’t we use this equipment to reheat food?”
Check the Temperature
Discuss: What temperature does reheated food need to reach? Make sure workers mention the difference between food that is being reheated for hot-holding and food that will be served immediately.
Demonstrate: Ask an employee to demonstrate how to check the temperature of food, or demonstrate it yourself. You may want to reference facts or use some resources from our stand-up training about taking food temperatures.
Display: Post the Reheating Food Process Poster in your establishment to remind employees how to reheat food safely. If your establishment reheats meat roasts, also post the Cooking and Reheating Roasts Chart.
Following Up
The FDA Food Code advises health inspectors to observe food workers as they prepare food, including reheating leftovers. Specifically, inspectors check that:
- Employees use the correct equipment to reheat food.
- Employees take the temperature of food that’s being reheated for hot-holding.
- You have enough reheating equipment with sufficient capacity to meet your establishment’s needs.
Inspectors might also ask employees to describe the process they follow to reheat food.
You can help employees prepare for your next health inspection by having practice inspections. Observe employees as they reheat food, quiz them about the reheating process on occasion, and offer tips for how they can improve. As needed, review this training with your employees.
Training Resources
Hang up the Reheating Food Process Poster to remind your employees how to reheat food for hot-holding.
The Cooking and Reheating Roasts Chart covers safe times and temperatures for heating roasts.
The Outbreak Caused by School Lunch video gives a real-life example of how improperly reheated food made the students at an elementary school sick. Spanish subtitles are available in the video settings.
Did you use this stand-up training in your establishment? We’d love to get your feedback! Take a minute to do our feedback survey.
— Jessica Pettit
FAQs
The food should reach at least 165 °F on a food thermometer when safely reheated. In oven: Place food in oven set no lower than 325 °F. Use a food thermometer to check the internal temperature of the food reaches 165°F. In microwave: Stir, cover, and rotate fully cooked food for even heating.
When you reheat food What is the correct procedure? ›
Reheating means cooking again, not just warming up.
Always reheat food until it is piping hot all the way through. Food should only be reheated once. If ovens or grills are used for reheating make sure they are preheated.
What are the rules for reheating Servsafe? ›
The proper way to reheat food? Food that will be hot-held must be reheated to an internal temperature of 165°F (74°C) for 15 seconds within two hours. If the food has not reach that temperature withint two hours you should discard it. Never use hot-holding equipment to reheat food.
When reheating food, you should do which of the following? ›
When reheating leftovers, be sure they reach 165° F as measured with a food thermometer. Reheat sauces, soups and gravies by bringing them to a rolling boil. Cover leftovers to reheat. This retains moisture and ensures that food will heat all the way through.
How to check that food is thoroughly cooked or safely reheated? ›
All leftovers should be reheated with the core temperature of food reaching at least 75℃. Measuring the core temperature with a food thermometer is the most accurate means to judge whether the food is thoroughly reheated. The thermometer should be properly cleaned and disinfected both before and after use.
What is the correct procedure for heating food? ›
On stove top: Place food in pan and heat thoroughly. The food should reach at least 165 °F on a food thermometer when safely reheated. In oven: Place food in oven set no lower than 325 °F. Use a food thermometer to check the internal temperature of the food reaches 165°F.
What is the best way to reheat food food handlers? ›
Generally, that means reheating the food within two hours or less. Use equipment that is capable of reheating food within two hours or less. That generally means using an oven, stove, or microwave. If food will be hot-held, reheat it to 165°F, no matter its original cooking temperature.
Which is the correct way to reheat potentially hazardous food? ›
The State Sanitary Code now requires that the entire mass of all cooked and refrigerated potentially hazardous food which is to be reheated must be reheated to 165 degrees Fahrenheit or above within two hours, and held above 140 degrees Fahrenheit until served.
What must you make sure has been done when reheating food to be served immediately? ›
Reheating food
Food made in a food processing plant, opened in the food establishment, and reheated for hot holding must reach a temperature of 135°F. Reheat food rapidly, within two hours. Food that has been cooked and cooled properly may be served at any temperature if it is going to be served immediately.
Which method is used for reheat food? ›
Generally, you should reheat dishes at a low temperature like 350°F so they don't dry out. Cover your dish with foil and cook it between 8-20 minutes (depending on the food) until it cooks all the way through. Food like meats or casseroles tend to reheat well in the oven, because they don't typically dry out as much.
Reheat leftovers to a safe internal temperature of 74ºC (165ºF). Use a digital food thermometer to check the temperature. Bring gravies, soups and sauces to a full, rolling boil and stir during the process. Discard uneaten leftovers after they have been reheated.
What are the rules for reheating or cooking previously called foods? ›
If you reheat previously cooked and cooled potentially hazardous food, you must reheat it rapidly to 60°C or hotter. Ideally, you should aim to reheat food to 60°C within a maximum of two hours to minimise the amount of time that food is at temperatures that favour the growth of bacteria or formation of toxins.
What bacteria cannot be killed by cooking? ›
Myth: If you let food sit out more than 2 hours, you can make it safe by reheating it really hot. Fact: Some bacteria, such as staphylococcus (staph) and Bacillus cereus, produce toxins not destroyed by high cooking temperatures.
When not to reheat food? ›
the danger of bacteria breeding in food when food is neither steaming hot throughout nor cold. This includes, for example, food that is only partially reheated or 'warmed' rather than thoroughly reheated. that reheating foods can carry risk of foodborne disease even if the food is not raw or being cooked from scratch.
What is the most common cause of food poisoning? ›
Food poisoning is an illness caused by eating contaminated food. It's not usually serious and most people get better within a few days without treatment. In most cases, food is contaminated by bacteria or a virus like: campylobacter – the most common cause of food poisoning.
What is the correct procedure for reheating food quizlet? ›
When reheating food, heat it to a minimum internal temperature of 165 degrees Fahrenheit, or 74 degrees Celsius, within two hours.
What 3 steps should you follow when using the microwave to reheat food? ›
Reheat in Intervals
Cook in 30-second to 1-minute intervals, stirring liquids and rotating or flipping solids in between for even reheating.
