Properly reheating leftovers is essential to kill harmful bacteria and prevent foodborne illness, according to food safety guidelines. An expert advises that cooked foods should reach an internal temperature of at least 165°F (74°C) when reheated, ensuring they are thoroughly heated through. Simply warming food to a steaming state may not be enough to eliminate risks, making accurate temperature checks crucial. The guidance applies to all types of leftovers, from grains to proteins, to maintain safe consumption.
Knowing what temperature to reheat your food to is critical for food safety. Here's how hot you should be getting your leftovers, per an expert.
