When reheating food, it must be passed through the danger zone within how many hours?

When reheating food, it is essential to pass through the danger zone, which is the temperature range between 41°F and 135°F, within two hours. This timeframe is crucial because food that remains in this zone for too long is at increased risk of bacterial growth, which can lead to foodborne illnesses.

The two-hour limit is based on food safety regulations that aim to minimize the risk of pathogens proliferating in food. When reheating, the goal is to quickly move food through this temperature range to ensure it reaches a safe temperature of 165°F or higher efficiently. The emphasis on this specific timeframe helps handlers promote safe food practices and ensure the health and safety of consumers.