Final answer:
TCS foods must be reheated to an internal temperature of 165°F (74°C) for safe consumption to prevent foodborne illnesses. The correct multiple-choice option is (c) 165°F (74°C).
Step-by-step explanation:
Food handlers who need to reheat leftovers or previously prepared Time/Temperature Control for Safety (TCS) food for hot holding must heat the food to a minimum internal temperature of 165°F (74°C) to ensure safety. This high temperature is crucial for killing any potential bacteria or other pathogens that may have multiplied during storage. Safe reheating of TCS foods is essential in preventing foodborne illnesses.
It is important to monitor the internal temperatures with a thermometer to ensure food safety. According to safety guidelines, all TCS foods should reach an internal temperature of at least 165°F to effectively reduce the risk of harmful bacterial growth and contamination.
The correct multiple-choice option is (c) 165°F (74°C).