20 CAR § 192-403 – Reheating — Reheating for hot holding*

(a) Except as specified under subsections (b), (c), and (e) of this section, time/temperature control for safety food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least seventy-four degrees Celsius (74°C) (one hundred sixty-five degrees Fahrenheit (165°F)) for fifteen (15) seconds. ^P
(b) Except as specified under subsection (c) of this section, time/temperature control for safety food reheated in a microwave oven for hot holding shall be reheated so that all parts of the food reach a temperature of at least seventy-four degrees Celsius (74°C) (one hundred sixty-five degrees Fahrenheit (165°F)) and the food is rotated or stirred, covered, and allowed to stand covered for two (2) minutes after reheating. ^P
(c) Ready-to-eat time/temperature control for safety food that has been commercially processed and packaged in a food processing plant that is inspected by the regulatory authority that has jurisdiction over the plant shall be heated to a temperature of at least fifty-seven degrees Celsius (57°C) (one hundred thirty-five degrees Fahrenheit (135°F)) when being reheated for hot holding. ^P
(d) Reheating for hot holding as specified under subsections (a) – (c) of this section shall be done rapidly and the time the food is between five degrees Celsius (5⁰C) (forty-one degrees Fahrenheit (41⁰F)) and the temperatures specified under subsections (a) – (c) of this section may not exceed two (2) hours. ^P
(e) Remaining unsliced portions of meat roasts that are cooked as specified under 20 CAR § 192-401(a)(2) may be reheated for hot holding using the oven parameters and minimum time and temperature conditions specified under 20 CAR § 192-401(a)(2).