What must be done with food that has been reheated?

When food has been reheated, it is crucial that it reaches an internal temperature of 165°F (74°C) to ensure that any harmful bacteria that may have developed during storage are killed. This temperature is a food safety standard that helps prevent foodborne illnesses. Reheating food to this temperature ensures it is safe to eat, as it effectively eliminates pathogens that can cause stomach upset or more severe health issues.

Serving food immediately after reheating is often recommended for quality reasons, but safety is the primary concern, which means achieving that critical internal temperature is the first step. Cooling food before serving is not generally necessary unless specific storage methods apply, and keeping food at room temperature can lead to the growth of harmful bacteria. Thus, the correct step to take for reheated food is to ensure it reaches the appropriate internal temperature.