Reheating is a common point where food safety goes wrong. The exam tests one key number: 165°F.
The reheating rule
TCS food that is cooked, cooled, and then reheated for hot holding must reach an internal temperature of 165°F for 15 seconds within 2 hours.
- Reheat quickly — don’t let food sit in the danger zone.
- Use a stove, oven, or microwave, not a hot-holding unit (those only hold temperature, they don’t reheat).
- Commercially processed, ready-to-eat food reheated for immediate service can be reheated to any temperature, but for hot holding it still needs 135°F.
Microwave reheating
When reheating in a microwave, heat food to 165°F, stir or rotate it partway, cover it, and let it stand for the recommended time so heat spreads evenly.
On your exam: the magic number for reheating TCS food for hot holding is 165°F within 2 hours.
Frequently asked questions
What temperature must reheated food reach?
165°F for 15 seconds within 2 hours when reheating TCS food for hot holding.
Can you reheat food in a hot-holding unit?
No. Hot-holding equipment only maintains temperature; reheat on a stove, in an oven, or in a microwave first.
Ready to test yourself? Take our free food handler practice test (instant answers and explanations), or review the full food handler study guide.
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