Reheat thoroughly when ready to eat. Reheat thoroughly to temperature of 165 F or until hot and steaming. In the microwave oven, cover food and rotate so it heats evenly. Allow stand time for more even heating. Consult your microwave owner's manual for recommended cooking time, power level and stand time.
Inadequate heating can contribute to illness.
Cold food should be held at 40 F or colder. The Two Hour Rule Perishable food should not be at room temperature longer than two hours. Discard food which has been left at room temperature longer than two hours. For room temperatures over 90 F, discard food after one hour. It is staffed by home economists, registered dietitians and food technologists from 10 a.m. to 4 p.m. ET year round.