Continuous and/or incorrect reheating can not only compromise food safety, but also the taste and texture of food. Following these simple steps can ensure neither is jeopardized:

1. Reheat food only once. Discard leftovers.

2. Reheat small portions at a time. Only take the required amount out of storage to minimize temperature abuse and contamination of the portion not used.

3. Reheat hazardous food to its original minimum internal temperature for at least 15 seconds. (Original temperatures are listed on the previous page. However, when reheating whole poultry, the internal temperature must reach 74°C or 165°F.

4. Reheat food on the stove, in ovens, or the microwave. Food must not be reheated in steam tables, soup urns, or other holding ovens.

5. Ensure the reheating process does not exceed 2 hours.