What temperature should hot foods be reheated to before being placed in a hot holding unit?

The correct temperature for reheating hot foods before placing them in a hot holding unit is 165°F. This temperature is important because it ensures that any harmful bacteria present in the food are effectively killed. Reheating food to this temperature helps prevent foodborne illnesses, which are often caused by pathogens that can survive at lower temperatures.

The recommendation to heat foods to 165°F is consistent with food safety guidelines, such as those provided by the Food and Drug Administration (FDA) and various health departments, including the New York City Department of Health. By reaching this specific temperature, food is not only made safe for consumption but also ensures that it remains at a high enough temperature to be held safely in a hot holding environment.

In culinary practices, foods must be properly reheated to this temperature before being held hot, as it mitigates the risk of temperature abuse that can occur during cooling and reheating processes. Keeping food hot at or above this temperature will further ensure that it stays safe for serving.