A cook is serving leftover chicken stew for lunch. Before placing it in hot holding, it must reach which internal temperature for 15 seconds?

A cook is serving leftover chicken stew for lunch. Before placing it in hot holding, it must reach which internal temperature for 15 seconds?

• A. 155°F
• B. 165°F
• C. 170°F
• D. 180°F

Answer: (B)

Reheating leftovers to a safe internal temperature is what matters here. The standard rule is to heat chicken stew to 165°F for at least 15 seconds before placing it in hot holding. This temperature and time kill most bacteria that may have grown during storage and ensure the heat has penetrated the dish evenly, which is especially important for a dense item like stew. Use a calibrated thermometer to check the thickest part of the stew and ensure it reaches 165°F for 15 seconds. Heating to 155°F isn’t enough to guarantee safety for leftovers, while 170°F or 180°F isn’t required for safety and can affect quality without adding safety benefits.

Reheating leftovers to a safe internal temperature is what matters here. The standard rule is to heat chicken stew to 165°F for at least 15 seconds before placing it in hot holding. This temperature and time kill most bacteria that may have grown during storage and ensure the heat has penetrated the dish evenly, which is especially important for a dense item like stew. Use a calibrated thermometer to check the thickest part of the stew and ensure it reaches 165°F for 15 seconds. Heating to 155°F isn’t enough to guarantee safety for leftovers, while 170°F or 180°F isn’t required for safety and can affect quality without adding safety benefits.