Cooled foods must be reheated in such a way that all parts of the food reach at least 165°F (74°C) in as short a time as possible and held at that temperature for a minimum of 15 seconds. They should then be transferred to holding equipment, such as steam tables, and held at a temperature above 135°F (57°C) until served.
Foods reheated in a microwave oven must be reheated to 165°F (74°C), then stirred, covered, and allowed to stand for 2 minutes after reheating.
