§ 46.365. Reheating food.

 (a)  Preparation for immediate service. Cooked and refrigerated food that is prepared for immediate service in response to an individual consumer order, such as a roast beef sandwich au jus, may be served at any temperature.

 (b)  Reheating for hot holding.

   (1)  Potentially hazardous food that is cooked, cooled and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 74°C (165°F) for 15 seconds. Reheating for hot holding shall be done rapidly and the time the food is between the temperature specified in §  46.385(a)(2) or (3) (relating to potentially hazardous food: hot and cold holding) and 74°C (165°F) may not exceed 2 hours. Exceptions to these requirements are specified in paragraphs (2)—(4).

   (2)  Except as specified in paragraph (3), reheating of potentially hazardous food in a microwave oven for hot holding shall be performed in accordance with §  46.362 (relating to microwave cooking).

   (3)  Ready-to-eat food taken from a commercially processed, hermetically sealed container or from an intact package from a food establishment that is inspected by the Department or other food regulatory agency that has jurisdiction over the food processing plant shall be heated to a temperature of at least 58°C (135°F) for hot holding.

   (4)  Remaining unsliced portions of roasts that are cooked as specified in §  46.361(b) (relating to cooking raw animal-derived foods) shall be reheated for hot holding using the oven parameters and minimum time and temperature conditions specified in §  46.361(b).

   This section cited in 7 Pa. Code §  46.305 (relating to gloves: use limitations); and 7 Pa. Code §  46.385 (relating to potentially hazardous food: hot and cold holding).