Final answer:
Perishable foods should be reheated to an internal temperature of at least 74 degrees C (165 degrees F) for hot-holding, using a food thermometer to ensure safety.
Step-by-step explanation:
When reheating food that will be used for hot-holding, it's important to ensure it reaches a temperature that is high enough to kill any bacteria it might contain. For proper temperature control and to prevent the growth of bacteria that can cause foodborne illness, perishable foods should be reheated to an internal temperature of at least 74 degrees C (165 degrees F) before they are hot-held for service. Using a food thermometer is the safest way to make sure food has reached this high enough temperature.
Remember, when hot-holding, the food should be kept at a temperature above the danger zone of 4 to 60 degrees C (40 to 140 degrees F) to prevent microbial growth. Regular hand washing, proper food handling, and using food thermometers are all vital in ensuring food safety.