What temperature must leftovers be heated to, according to food service regulations?

Leftovers must be heated to a minimum temperature of 165°F in accordance with food service regulations to ensure food safety. This specific temperature is critical for effectively killing harmful bacteria and pathogens that may have developed during food storage. The regulation recognizes that foods such as meats, poultry, and certain other prepared dishes can potentially harbor bacteria if they are not handled or stored properly. Heating leftovers to this temperature helps reduce the risk of foodborne illnesses and ensures that the food is safe for consumption.

The other temperatures listed, such as 150°F, 175°F, and 180°F, while they may also be considered safe for certain preparations, do not meet the universal standard set for reheating leftovers, which prioritizes the maximum reduction of foodborne bacteria. Therefore, 165°F is established as the minimum threshold to achieve safety in leftover food reheating.