71℃。

Hygienic management of reheating:

1. Cooked food stored at a temperature lower than 61℃ or higher than 11℃ for more than 2 hours should be fully heated if it needs to be reused. Make sure that the food is not spoiled before heating.

2. Frozen cooked food should be completely thawed and fully heated before eating.

3. When heating, the central temperature of the food should not be lower than 71℃, and the food that has not been fully heated should not be eaten.

Extended information:

Some systems of cooking and processing management:

1. Foods and food raw materials that are found to be spoiled or have other abnormal sensory properties during the processing are not processed and used. Does the water quality meet GB? 5749 "Hygienic Standard for Drinking Water" stipulates.

2. Cooked and processed food should be cooked thoroughly, and its central temperature should not be lower than 71℃, and fried food should be prevented from being scorched from the outside; Wash and disinfect the shell before using the eggs; Raw and toxic foods such as soybean milk and green beans are cooked and stewed thoroughly as required; Carefully provide the viscera of shellfish, conch and deep-sea fish; When frying food, avoid too high temperature and too long time, remove floating food debris and bottom residue at any time, and fry edible oil for repeated use. Residual oil after meals such as hot pot is forbidden to be used for food processing again.

3. Cooked food for direct intake should be placed in sterilized containers or tableware. Tools and equipment used in catering processing operations are non-toxic and harmless, marked or distinguished clearly, so that they can be used separately, stored in a fixed location, washed after use and kept clean.

Chengdu Municipal People's Government-Fuxing School Canteen Food Reheating Hygiene Management System

Food Yueyang County People's Government-Product Safety Management System