FOOD MICROBIOLOGY
FOODBORNE ILLNESS AND FOOD SAFETY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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155
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145
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160
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165
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Detailed explanation-1: -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.
Detailed explanation-2: -When reheating food that will be hot-held, you have to be especially careful, as bacteria may have had a chance to accumulate on the food. For this reason, independent of the type of food involved, reheat food to a minimum internal temperature of 165 degrees Fahrenheit, or 74 degrees Celsius.
Detailed explanation-3: -Reheating leftovers 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.