Food that is cooked and then cooled may need to be heated again. Reheat food quickly (within two hours) to 165oF (74oC).
The right way to do this is on the stove burners, or in microwave ovens, convection ovens, or double boilers.
Do not use anything that will heat the food slowly, because it takes too long to pass the "Danger Zone."
Stir the food to be sure that all parts of it are hot. Then use your thermometer to check the temperature. It must be at least 165oF(74oC).
What About Foods left At the Table
When a customer leaves food on a plate or at the table, you must throw it away. If you have food like chips, rolls and bread and some of it is left over, you cannot serve it again.
Unopened packages of crackers, jelly, candy or sugar may be served again.
The right way to do this is on the stove burners, or in microwave ovens, convection ovens, or double boilers.
Do not use anything that will heat the food slowly, because it takes too long to pass the "Danger Zone."
Stir the food to be sure that all parts of it are hot. Then use your thermometer to check the temperature. It must be at least 165oF(74oC).
What About Foods left At the Table
When a customer leaves food on a plate or at the table, you must throw it away. If you have food like chips, rolls and bread and some of it is left over, you cannot serve it again.
Unopened packages of crackers, jelly, candy or sugar may be served again.
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