Final answer:
Commercially processed and packaged food should be reheated to an internal temperature of at least 165°F (74°C) to ensure food safety and prevent foodborne illness.
Step-by-step explanation:
Reheat commercially processed and packaged food to an internal temperature of at least 165°F (74°C). This temperature is high enough to kill most bacteria and ensure food safety. When reheating food, it is important to reach the safe internal temperature to prevent the likelihood of foodborne disease. Contaminated foods that are not properly heated can become dangerous, especially if the microbial growth is allowed to occur within the temperature danger zone, which is between 40°F and 140°F (4°C and 60°C). A meat thermometer can be used to accurately measure the internal temperature of the food to ensure it has reached the appropriate level for safe consumption.