What should be done if food is not reheated to the minimum required temperature?

If food is not reheated to the minimum required temperature, it should be discarded to ensure food safety. The minimum temperature guidelines are established to eliminate harmful bacteria that may cause foodborne illnesses. When food is not heated adequately, there is a risk that these pathogens remain viable, which can result in serious health risks when consumed.

Simply serving the food while it is still warm does not guarantee that it has reached a safe temperature to kill harmful microorganisms. Reheating later can also be risky since the food may have already been in the temperature danger zone, allowing bacteria to multiply. Assuming the food is safe to eat without proper reheating is also misleading and can lead to potential contamination risks and health issues. Therefore, discarding the food prevents the likelihood of foodborne illnesses and maintains a high standard of food safety.