What is the minimum safe internal temperature for reheated leftovers in Celsius?

• A. 63°C.
• B. 74°C.
• C. 82°C.
• D. 57°C.

Answer: (B)

The key idea is that reheated leftovers must reach a high enough internal temperature throughout to kill any bacteria that may have grown during storage. The minimum safe target is 74°C (165°F); reaching this temperature ensures the heat penetrates to the center and inactivates common pathogens when heating is even and thorough. Temperatures like 63°C are below what’s needed to reliably ensure safety for leftovers, while 82°C is safe but exceeds the minimum, and 57°C is far too low. To apply this in practice, check with a food thermometer at the thickest part of the food and ensure it reaches 74°C all the way through.