Final answer:
It is true that hot holding equipment should not be used to reheat food, as it is designed to maintain temperature, not to reheat. Proper reheating methods should be used to ensure food reaches the temperature required to kill bacteria.
Step-by-step explanation:
The statement 'Never use hot holding equipment to reheat food' is true. Hot holding equipment is designed to keep food at a safe temperature after it has been cooked or reheated elsewhere. It is not typically designed to bring cold food up to the required temperature to eliminate bacteria and ensure food safety. According to food safety guidelines, food must be reheated to a temperature that is high enough to kill any bacteria present, which is typically 165°F (74°C) for at least 15 seconds. It is crucial to use proper reheating methods, such as a stove, oven, or microwave, to ensure that this temperature is reached throughout the food. Once reheated correctly, food can then be placed in holding equipment to maintain the appropriate temperature until served.