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Thawing and reheating cooked foods
Thaw frozen perishable foods safely in the refrigerator, in cold water that is changed regularly, or in the microwave when the food will be cooked immediately. Never thaw perishable food on the countertop.
Reheat leftovers to 165°F (74°C) throughout, and bring soups, sauces, and gravies to a rolling boil.
RECOMMENDED RESOURCES
USDA FSIS — The Big Thaw: Safe Defrosting Methods
Official guidance and practical information relevant to thawing and reheating cooked foods.
USDA FSIS — Leftovers and Food Safety
Official guidance and practical information relevant to thawing and reheating cooked foods.
FoodSafety.gov — Safe Minimum Internal Temperatures
Official guidance and practical information relevant to thawing and reheating cooked foods.
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