I know we are not all carrying thermometers around in our pockets at all times. And once again these are Health industry guidelines, which are aimed at the commercial side of things, but can't hurt to be practiced at home.
When reheating foods such as meats, soups, stews, beans etc. There is a required time limit to reach what HIG says is the proper internal temperature throughout the product.
This temperature much be acheived within two hours.
The question is this: What do you think the proper temperature is?
The answer is "C" 165* or higher.
HIG says that foods must be reheated to an internal temperature of 165* for a minimum of 15 seconds within two hours.
Last edited by bbqjoe; 05-25-2006 at 02:25 PM..