San Diego Food Handlers Practice Exam

The safest internal temperature to reheat food in a microwave is 165°F. This temperature is recognized as the threshold for effective thermal processing that ensures harmful bacteria, viruses, and pathogens are killed or rendered inactive, thereby reducing the risk of foodborne illness.

Reheating food to this temperature ensures that the food is heated thoroughly and safely, as it must reach this level to ensure that it is safe for consumption. Many health and safety guidelines, including those from the USDA, recommend this temperature to ensure that all portions of the food reach a safe level regardless of how unevenly microwaves heat food.

Reheating food to temperatures lower than 165°F may not effectively kill bacteria or pathogens that could cause illness, making this standard critically important in food safety practices.