What is the minimum safe temperature for reheating foods?

The minimum safe temperature for reheating foods is 165°F. This temperature is critical because it ensures that any harmful bacteria that may have multiplied while the food was in storage or cooling are effectively killed. When food is reheated to this temperature, it significantly reduces the risk of foodborne illnesses, thereby ensuring the safety of the food for consumption.

This standard is established by health guidelines to protect public health, emphasizing that all parts of the food must reach the minimum temperature, not just the surface. If food is not heated to at least 165°F, there is a potential risk that pathogens such as Salmonella or E. coli may survive, posing a threat to those who consume it.

In contrast, the lower temperatures listed in the other options are insufficient for safely reheating foods, as they may allow harmful bacteria to survive and proliferate. This principle underscores the importance of adhering to specific temperature guidelines in food safety practices.