Foods should be kept chilled
at 40oF (4oC) or less until you are ready to reheat
them. At that point, they should be heated as quickly as possible to a
safe service temperature - at least 140 to 145oF (60 to 63oC).
Use an instant-reading thermometer to check the food's temperature after
it has been stirred.
Liquid or semi-liquid foods
should be placed in clean pots and reheated over direct heat. Simply
placing soups and sauces into steam table inserts is not a good method.
The food will take far to long to come up to a safe serving temperature,
if it ever does.
Individual portions, or
small batches, can be reheated successfully in the microwave. Use the
highest power setting you can without harming the food. If the microwave
does not have a turntable, turn the food manually as it reheats. Stir
soups and stews as they reheat so that the food becomes evenly hot.
Solid foods, such as roasted
foods, are more difficult to reheat, especially meats that need to be at a
particular doneness. Reheating them in an oven or convection oven may be
the best method.