Final answer:
The reheating of TCS food to an internal temperature of 165°F for 15 seconds must occur within two hours to ensure the food's safety and prevent microbial growth.
Step-by-step explanation:
When dealing with Time/Temperature Control for Safety (TCS) food, it's vital to understand specific safety measures to minimize the risk of foodborne diseases. One of the practices involves reheating the food to an internal temperature of 165°F for 15 seconds, which needs to be done within two hours to ensure the elimination of any potential microbial growth. The two-hour rule is critical as the food temperature range between 40°F and 140°F, often called the 'danger zone', is conducive for microbial proliferation that can cause illnesses.
For instance, if you are reheating leftovers from the refrigerator, it should reach the mentioned internal temperature within the two-hour mark from when it was taken out from the refrigerator. Following this procedure helps to maintain food safety and prevent potential food poisoning incidents.
Learn more about TCS Food Reheating