Reheating for Hot Holding: 165 F in 15 Seconds

Reheating rules are stricter than cooking rules

Food that was cooked, cooled, and is now being reheated for hot holding must reach 165 F (74 C) for 15 seconds within two hours, and it must be reheated in equipment designed for reheating, not in a hot-holding unit.

• Hot-holding equipment holds temperature; it does not raise it.

• Reheat only the amount you will serve, once.

• Food reheated for immediate service follows the original cooking temperature instead.

• Discard food that cannot reach 165 F within two hours.

Time and temperature control domain

Free 580-question ServSafe Manager practice bank with a per-domain weakness map.