Final answer:
The minimum internal temperature for reheating hot-held TCS foods is 165°F (74°C) to ensure food safety by killing harmful bacteria.
Step-by-step explanation:
The minimum internal temperature to which hot-held Time/Temperature Control for Safety (TCS) foods must be reheated is 165°F (74°C). This temperature ensures that any potential bacteria present in the food are killed, making the food safe to eat. It is important to use a food thermometer to guarantee that the food reaches this temperature before it is served.