How should leftovers be reheated to ensure safety?

Reheating leftovers to 165°F within two hours is the recommended practice to ensure food safety. This temperature is crucial because it is the threshold at which harmful bacteria, which may have developed during the food's storage, are effectively killed. Bacteria can multiply rapidly in food stored in the "danger zone" of temperatures between 40°F and 140°F, and reheating to this specific temperature mitigates the risk of foodborne illness.

The time frame of two hours is also pivotal; reheating within this period reduces the likelihood that the food will remain in the danger zone too long, allowing bacteria more time to grow. Thus, reaching 165°F thoroughly ensures that the food is safe to consume, both for the immediate health of the individual eating it and for preventing potential food safety violations within food service practices.