What type of product must reach a temperature of 165 degrees when reheated?

When it comes to food safety and the reheating of previously cooked foods, it is essential to ensure that they reach an internal temperature of 165 degrees Fahrenheit to effectively kill any harmful bacteria that may have developed while sitting at temperatures between 40 and 140 degrees Fahrenheit. This is especially crucial for products from the previous day because they may have been stored in the refrigerator where bacteria can grow if they are not reheated adequately.

Understanding the importance of reheating leftovers to this temperature helps to minimize the risk of foodborne illness. Cold salads, fried foods, and freshly cooked items generally do not require reheating to that specific temperature depending on their preparation and storage, as fresh items would typically be served hot right after cooking, and cold salads may not need heating at all. Therefore, ensuring that products from the previous day are reheated to at least 165 degrees is critical for safe consumption.