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Cooling and reheating hazardous foods
Foods requiring temperature control for safety need careful handling during cooling, storage, and reheating. Rapid cooling in shallow containers, prompt refrigeration, and thorough reheating help reduce the opportunity for pathogens to grow.
Reheating does not reliably make food safe if it has been held improperly for extended periods, because some bacterial toxins are heat-stable.
RECOMMENDED RESOURCES
USDA FSIS — Leftovers and Food Safety
Official guidance and practical information relevant to cooling and reheating hazardous foods.
Official guidance and practical information relevant to cooling and reheating hazardous foods.
FoodSafety.gov — Safe Minimum Internal Temperatures
Official guidance and practical information relevant to cooling and reheating hazardous foods.
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