Policy 31 – Cooking Temperature Requirements & Reheating Food (Category 1)
Improper re-heating of food is a common cause of food poisoning. Problems occur if the food is not heated sufficiently, particularly if the initial cooking, cooling and storage were inadequate.
Handling food safely prior to cooking is very important. While cooking food to the required minimum internal temperature is the only way to kill microorganisms, it does not destroy spores or toxins that microorganisms create. Safe handling of the product before it is cooked is essential to preventing microorganisms from growing and producing spores and toxins .
The minimum internal temperature at which microorganisms are destroyed varies depending upon the food. The temperature must be reached and held for the specified amount of time.
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