When Reheating Food:
Heat cooked, commercially vacuum- sealed, ready- to- eat foods, such as hams and roasts, to 140 °F.
Foods that have been cooked ahead and cooled should be reheated to at least 165 °F.
Reheat leftovers thoroughly to at least 165 °F. Reheat sauces, soups, and gravies to a boil.
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