Reheating Foods

Foods should be kept chilled at 40^oF (4^oC) or less until you are ready to reheat them. At that point, they should be heated as quickly as possible to a safe service temperature - at least 140 to 145^oF (60 to 63^oC). Use an instant-reading thermometer to check the food's temperature after it has been stirred.

Liquid or semi-liquid foods should be placed in clean pots and reheated over direct heat. Simply placing soups and sauces into steam table inserts is not a good method. The food will take far to long to come up to a safe serving temperature, if it ever does.

Individual portions, or small batches, can be reheated successfully in the microwave. Use the highest power setting you can without harming the food. If the microwave does not have a turntable, turn the food manually as it reheats. Stir soups and stews as they reheat so that the food becomes evenly hot.

Solid foods, such as roasted foods, are more difficult to reheat, especially meats that need to be at a particular doneness. Reheating them in an oven or convection oven may be the best method.