To what minimum temperature must TCS food be reheated before being hot-held for service?

The minimum temperature to which TCS (Time/Temperature Control for Safety) food must be reheated before being hot-held for service is 165°F (74°C) for less than 1 second. This requirement is based on food safety guidelines that aim to effectively kill harmful bacteria that can grow in food, ensuring that it is safe for consumption.

Reheating TCS foods to this specific temperature quickly reduces the risk of foodborne illnesses by destroying pathogens, including bacteria like Salmonella and E. coli, which can cause serious health issues. The emphasis on reheating the food to this temperature for less than one second allows for a rapid kill for potentially harmful organisms, thus ensuring food safety in a commercial setting.

Other choices do not meet the specific requirements mandated for the safe preparation of TCS foods. For example, reheating to temperatures lower than 165°F does not sufficiently control the risk of pathogens. Therefore, confirming that the food reaches the appropriate temperature is crucial in the management of food safety practices.