Reheat the food on the stove, in the microwave, or in the oven before placing it in hot holding.
- Make use of equipment that can reheat food in no more than two hours. This typically involves using an oven, stove, or microwave. Never reheat food in a device that maintains heat.
- However, as long as you do it at the proper temperature and for the appropriate length of time, you can reheat meals multiple times without compromising the food's safety.
- Follow the Food Standards Agency's (FSA) recommendation to only reheat food once, whenever practical.
- Bacillus cereus spores, which can make you unwell, may be present in uncooked rice.
- Reheat meals that will be kept at a high temperature to 165°F regardless of the initial cooking temperature. The spores can survive even after the rice has been cooked.
- Any chilled, ready-to-eat, potentially dangerous food manufactured and held in a food establishment for more than 24 hours must be prominently marked with the date of preparation.
- Food must be thrown out if it is not eaten within 7 calendar days of the date of preparation.
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