Final answer:
It is true that hot held food that falls below 135°F can be reheated to the correct temperature within two hours to prevent rapid bacterial growth and then placed back in the hot holding unit for safe consumption.
Step-by-step explanation:
If you check hot held food within two hours and the temperature is below 135°F (57°C), it is true that you can take corrective action and reheat it to temperature and place it back in the hot holding unit. According to guidelines, bacteria generally multiply most rapidly at temperatures between 40 and 140 degrees F (4 and 60 degrees C). Foods that remain in this temperature range for more than two hours are at risk for rapid bacterial growth and may become unsafe to eat. Therefore, you have a two-hour window to reheat the food to at least 165°F (74°C) to reduce the risk of bacterial proliferation and maintain food safety before placing it back in the hot holding unit.