44:02:07:33Reheating

food. Reheating food must meet the following conditions: (1) Potentially hazardous food that is cooked, cooled, and reheated for hot holding must be reheated rapidly so that parts of the food reach a temperature of at least 74°C (165°F) for 15 seconds. This temperature must be reached within one hour; (2) Food reheated for hot holding in a microwave oven must be covered, rotated, or stirred throughout or midway during cooking or according to label instructions during heating, heated to a temperature of at least 88°C (190°F), and allowed to stand covered two minutes after reheating; (3) Ready-to-eat food taken from a commercially processed, hermetically sealed container or from an intact package from a food processing plant must be heated to a temperature of at least 60°C (140°F) for hot holding; (4) Remaining unsliced portions of roasts of beef that are cooked as required may be reheated for hot holding as specified in subdivision 44:02:07:28(4).

Source: 23 SDR 195, effective May 26, 1997.