What is the proper internal temperature for reheating TCS food for hot-holding?

What is the proper internal temperature for reheating TCS food for hot-holding?

• A. 135⁰F
• B. 165⁰F
• C. 145⁰F
• D. 155⁰F

Answer: (B)

When reheating Time/Temperature Control for Safety (TCS) foods for hot holding, you must bring the internal temperature to 165°F (74°C) within two hours. This high temperature ensures any harmful organisms that may have grown while the food was stored or cooled are rapidly killed before the food is kept hot for service. After reaching 165°F, the food should be held at 135°F or higher to prevent bacterial growth during serving. Other temperatures relate to different steps: 135°F is the minimum for hot holding (not reheating), while 145°F and 155°F are associated with cooking certain foods but do not serve as the safe reheating target before hot holding. So, 165°F is the correct reheating temperature to ensure safety before hot holding.

When reheating Time/Temperature Control for Safety (TCS) foods for hot holding, you must bring the internal temperature to 165°F (74°C) within two hours. This high temperature ensures any harmful organisms that may have grown while the food was stored or cooled are rapidly killed before the food is kept hot for service. After reaching 165°F, the food should be held at 135°F or higher to prevent bacterial growth during serving.

Other temperatures relate to different steps: 135°F is the minimum for hot holding (not reheating), while 145°F and 155°F are associated with cooking certain foods but do not serve as the safe reheating target before hot holding. So, 165°F is the correct reheating temperature to ensure safety before hot holding.