Final Answer:
TCS (Time/Temperature Control for Safety) foods that will be hot-held should be reheated to an internal temperature of at least 165°F (74°C) within 2 hours.
Step-by-step explanation:
To ensure the safety of TCS foods during hot holding, it is essential to follow proper reheating guidelines. The internal temperature of the food should reach at least 165°F (74°C) within 2 hours. This temperature is critical to eliminate or reduce the risk of harmful bacteria and pathogens that may have multiplied during the cooling or storage process.
Reheating TCS foods promptly and to the recommended temperature helps maintain their safety and quality. It is important to use a food thermometer to accurately measure the internal temperature, ensuring that all parts of the food reach the required temperature. This practice aligns with food safety regulations and standards, preventing the growth of bacteria that could lead to foodborne illnesses.
In summary, TCS foods designated for hot holding should be reheated to an internal temperature of at least 165°F (74°C) within 2 hours to ensure both safety and compliance with food safety guidelines.