S.C. Code Regs. 3-403.11. Reheating for Hot Holding

(A) Except as specified under (B), (C) and (E) of this section, time/temperature control for safety food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165 degrees F (74 degrees C) for fifteen (15) seconds. P (B) Except as specified under (C) of this section, time/temperature control for safety food reheated in a microwave oven for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165 degrees F (74 degrees C) and the food is rotated or stirred, covered, and allowed to stand covered for two (2) minutes after reheating. P (C) Ready-to-eat time/temperature control for safety food that has been commercially processed and packaged in a food processing plant that is inspected by the food regulatory authority that has jurisdiction over the plant shall be heated to a temperature of at least 135 degrees F (57 degrees C) for hot holding. P (D) Reheating for hot holding as specified under (A) through (C) of this section shall be done rapidly and the time the food is between 41 degrees F (5 degrees C) and the temperatures specified under (A) through (C) of this section may not exceed two (2) hours. P (E) Remaining unsliced portions of meat roasts that are cooked as specified under 3-401.11(B) may be reheated for hot holding using the oven parameters and minimum time and temperature conditions specified under 3-401.11(B).