What is the required reheating temperature?

• A. 60°C
• B. 75°C
• C. 90°C
• D. 82°C

Answer: (D)

Reheating is about bringing cooked food to a high enough core temperature so any harmful bacteria that may have grown during cooling are killed. Reaching 82°C ensures the heat penetrates to the center of the food and keeps the whole portion hot enough to be safe. This provides a safety margin over lower temperatures, which may not reliably heat large or dense items evenly. In many training guidelines, 82°C is the specified target for reheating, so it’s the best pick among the options. When reheating, check the core temperature in the thickest part and ensure it reaches 82°C all the way through.