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www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/...

Reheating will take longer than if the food is thawed first, but it is safe to do when time is short. [Top of Page] Reheat Leftovers Safely 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.

www.foodsafety.gov/blog/holiday_leftovers.html

Holiday dinners are a time to enjoy friends, family and good food. And while leftovers can make quick and tasty meals, it’s important to remember to refrigerate them promptly and reheat properly. You can help keep your family safe from food poisoning at home by following these guidelines from the USDA.

www.bbcgoodfood.com/howto/guide/how-reheat-leftovers

Reheat food until piping hot throughout. If you’re using a microwave, be aware they do not heat evenly throughout, so take your food out halfway through cooking time and give it a stir. Don’t reheat leftovers more than once. If you have a big pot of soup, for example, it’s better to take out what you need and reheat it in a smaller pan.

www.health.ny.gov/environmental/indoors/food_safety/coolheat.htm

Cooling and Reheating Potentially Hazardous foods is also available a PDF in English and Spanish. Improper cooling and reheating are major causes of foodborne illness. State Sanitary Code changes, which became effective August 19, 1992, were made after informational sessions and meetings with food ...

www.food.gov.uk/sites/default/files/media/document/reheating.pdf

Always reheat food until it is steaming hot all the way through (you should only do this once). Do not put food into hot holding without reheating it properly first. Food Standards Agency l food.gov.uk/sfbb: CHECK IT: Check that reheated food is steaming hot all the way through.

www.foodstandards.gov.au/foodsafety/standards/Pages/Cooling-and-reheating-food.aspx

Safe Food Australia is a guide to the food safety standards in Chapter 3 of the Food Standards Code. Cooling and reheating is covered under Standard 3.2.2 clause 7. Copies of the guide are available at on our website or by emailing information@foodstandards.gov.au.

dmna.ny.gov/foodservice/docs/toolbox/cooling_reheating.pdf

Cooling and Reheating Food Fact Sheet Cool cooked food in the following way: Food must be cooled from 135˚F to 70˚F (57˚C to 21˚C) within two hours, and from 70˚F to 41˚F (21˚C to 5˚C) or lower in the next four hours. Before cooling food, reduce the quantity or size of the food you are cooling by dividing large food items into smaller ...

www.foodsmart.vic.gov.au/FoodSmartWeb/files/Section 7-reheating prepared food.pdf

to reheat food. Reheat according to the manufacturer’s instructions. Only reheat food once and discard any left overs. Use a probe thermometer to regularly measure the temperature of the thickest part of the food. Check that: sreheated food is hot (steaming) all the way through sliquids bubble rapidly when stirred. Increase the reheating

www.fda.gov/downloads/Food/FoodborneIllnessContaminants/UCM328128.pdf

a food thermometer. Bring sauces, soups and gravy to a boil when reheating. CHILL. Refrigerate foods promptly. Use an appliance thermometer to be sure the temperature is consistently 40° F or ...

www.thespruceeats.com/meat-temp-chart-and-safety-tips-3056800

Foods frozen for a very long time can lose quality, but if frozen at a constant temperature of 0 F (-18 C), the food will be safe. Always label freezer containers and bags with the name of the food or dish and the date. A vacuum sealer is an excellent way to store food, and the appliance is worth considering if you freeze food often.