Food Manager Exam 2025 – 400 Free Practice Questions to Pass the Exam

The minimum internal temperature for reheating foods in a microwave is 165 degrees Fahrenheit for 15 seconds. This temperature is crucial because it ensures that potentially harmful bacteria that may have been present in leftover or pre-cooked foods are effectively killed. The USDA and food safety guidelines recommend this specific temperature to ensure food safety, especially for foods that have been stored and then reheated.

Microwaves can heat food unevenly, which could leave some parts of the food below the safe temperature, creating a risk for foodborne illness. Therefore, reaching 165 degrees Fahrenheit helps to ensure that the entire portion of the food reaches a safe temperature. Furthermore, the duration of 15 seconds at this temperature is sufficient to eliminate pathogens that could pose health risks.

The other options provide temperatures or times that do not meet the safety standards recommended for reheating, making them insufficient for ensuring the safety of reheated food. It's critical for food managers and handlers to adhere to these guidelines to protect public health.

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