Is it acceptable to reheat food directly on the steam table or other hot-holding equipment?

Reheating food directly on the steam table or other hot-holding equipment is not acceptable because these methods are designed to keep food at a safe serving temperature, not to reheat food to the appropriate internal temperature for safe consumption. Hot-holding equipment is meant to maintain the temperature of already cooked food, while reheating requires food to reach a minimum internal temperature quickly to prevent the growth of harmful bacteria.

When reheating, it’s essential to use proper cooking equipment such as a stovetop, oven, or microwave, which allow food to be brought to the required temperature efficiently and safely. This ensures that food reaches at least 165°F (74°C) to effectively kill any pathogens that may be present, especially if the food has been stored or held at lower temperatures prior to reheating.

In this context, while certain considerations might apply like covering food or the type of food being reheated, the fundamental practice of using appropriate equipment for reheating remains vital for food safety.