State Food Safety Practice Exam

What temperature must leftovers be reheated to in order to ensure food safety?

1. 135°F (57°C)

2. 145°F (63°C)

3. 165°F (74°C)

4. 180°F (82°C)

The correct answer is: 165°F (74°C)

Reheating leftovers to a temperature of 165°F (74°C) is essential for ensuring food safety. This specific temperature is high enough to kill harmful bacteria that may have developed during storage, including pathogens such as Salmonella and E. coli. The Centers for Disease Control and Prevention (CDC) and food safety guidelines recommend this reheating temperature as a standard to prevent foodborne illness. When leftovers are properly reheated to 165°F, it guarantees that the food reaches a temperature sufficient for denaturing proteins and destroying pathogens, effectively making the food safe for consumption. This temperature should be measured with a food thermometer in the thickest part of the food to ensure that all parts reach this safe level. The other temperatures, while important at certain stages of cooking or serving, do not guarantee the same level of bacterial destruction. For example, 135°F and 145°F are not sufficient for reheating; they may not eliminate harmful microorganisms effectively. 180°F is often unnecessary for reheating leftovers, as it goes beyond the recommended safe threshold and could negatively affect the texture and quality of the food.