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chili
165
no limit
75 Degree's C or higher
145-155
Most shellfish should not be reheated, as the threat of botulism is high for them.
Raw poultry should not sit out any longer than it takes to prep it for cooking.
It should not be left out for more than 2 hours. At that time, it should be reheated or refrigerated. Less time is better.
As long as the food was cooked properly the first time and proper storage precautions were observed, then there is no set temperature that must be reached in order to safely reheat it. Warm to whichever temperature you desire in order to enjoy it.
Like any other potentially hazardous food, fish chowder should not be left at room temperature for more than 2 hours. Less time is better. At that point, it should be reheated or refrigerated.
* Cooked chili should not be unrefrigerated for any more than 2 hours. Less time is better. After that time frame, the chili should either be reheated or packaged and placed in the refrigerator or freezer. Reheat leftovers to 165°F before consuming. * In a service setting, chili is best done in a crock pot and the hostess can leave it on a low heat (at least 140°F) while guests are there and you will not have to put it into the refrigerator. Once everyone has had enough then, let the chili cool and refrigerate or put into packets and freeze for further use. Cool the chili quickly by using an ice bath or by separating into smaller containers.
The answer depends entirely on the sort of leftover to be reheated. Leftover pizza would be reheated quite differently than leftover pot roast or soup.