165
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.
When cooking poultry, it should reach 165 F to be fully cooked. When reheating previously cooked food it should be heated to 140 F or higher.
If the leftover food has been previously cooked, it really should be reheated quickly and thoroughly to assure safety of that food. The recommendation is to reheat leftover food only once - then it should be discarded.
Leftover food should be reduced to room temperature before storing. It can be refrigerated or frozen.
Most shellfish should not be reheated, as the threat of botulism is high for them.
145-155
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.
Yes, chowder that seems to bubble when it's cold could be spoiled and should be thrown out.
Food should be reheated to a minimum temperature of 75°C (167°F) in Scotland to ensure that it is safe to eat and free from harmful bacteria. This temperature helps to reduce the risk of foodborne illnesses.
Cooked fish should not stay at room temperature for more than 2 hours. Less time is better. At that point, it should be reheated or refrigerated.