What is the minimum reheating temperature for previously cooked and refrigerated foods served from a hot holding unit?

The minimum reheating temperature for previously cooked and refrigerated foods served from a hot holding unit is 165°F. This temperature is critical because it ensures that any bacteria or pathogens that may have developed during storage are effectively killed, thereby minimizing the risk of foodborne illness.

When food has been cooked and then stored, it can harbor harmful microorganisms if not handled properly. Reheating to at least 165°F not only ensures safety but also restores the food back to a temperature at which it can be safely held in the hot holding unit.

Maintaining food at or above this temperature is essential in food service settings, particularly in line with regulations and best practices outlined by health departments. It's important for food establishments to consistently adhere to this standard to protect public health and ensure compliance with food safety regulations.