Explain methods for properly reheating potentially hazardous food at home.

• Bring sauces, soups, and gravies to a boil.
• Heat leftovers thoroughly to 165 degrees F or until hot and steaming throughout.
• Some foods that are thoroughly cooked upon purchase should also be cooked before eating. These foods might have been contaminated during storage or handling. Reheat ready-to-eat foods such as hot dogs, luncheon meats, cold cuts, fermented and dry sausage, and other deli-style meat and poultry products until they are steaming hot.

If you have questions, contact Dr. Angela Fraser, Associate Professor/Food Safety Education Specialist, Clemson University, Clemson, SC.

Clemson University is an AA/EEO employer and does not discriminate against any person or group on the basis of age, color, disability, gender, national origin, race, religion, sexual orientation, or veteran status.

 AS 0708