Subsection 001-346-3-19 - Reheating for Hot HoldingA. Except as specified under Section 3, Subsection 19(B), (C), and (E), potentially hazardous food that is cooked, cooled and reheated for hot holding must be reheated so that all parts of the food reach a temperature of at least 165 degrees F for 15 seconds.B. Except as specified under Section 3, Subsection 19(C), potentially hazardous food reheated in a microwave oven for hot holding must be reheated so that all parts of the food reach a temperature of at least 165 degrees F and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating.C. Ready to eat food taken from a commercially processed, hermetically sealed container, or from an intact package from a processing plant that is inspected by the Department must be heated to a temperature of at least 140 degrees F for hot holding.D. Reheating for hot holding must be done rapidly at the time the food is between the temperature of 41 and 45 degrees, and must be heated to an internal temperature of 165 degrees F, but may not exceed 2 hours at this temperature.E. Remaining unsliced portions or roasts of beef that are cooked as specified under Section 3, Subsection 17(B), may be reheated for hot holding using the oven parameters and minimum time and temperature conditions specified under Section 3, Subsection 17(B). C.M.R. 01, 001, ch. 346, § 001-346-3, subsec. 001-346-3-19