Reheating.The state sanitary code now requires that the entire mass of all cooked and refrigerated potentially hazardous food which is to be reheated to 165 degrees Fahrenheit or above within two hours, and held above 140 degrees Fahrenheit until served.
Answer:
Explanation:Food that is reheated must be reached upto an internal temperature of 165F for a time of 15 seconds.
Reheating must be done rapidly for two hours. Steam warmer, steam table and similar equipments will not support the rapid heating thus must not be used for reheating.
