Final answer:
Commercially processed and packaged food should be reheated to an internal temperature of 165 degrees F (74 degrees C) to ensure safety by eliminating harmful bacteria.
Step-by-step explanation:
When reheating commercially processed and packaged food, it is important to heat the food to a safe internal temperature to kill any potentially harmful bacteria. The correct internal temperature for reheating such food is 165 degrees F (74 degrees C). This temperature is high enough to ensure that foodborne bacteria, which can multiply rapidly between 40 degrees F (4 degrees C) and 140 degrees F (60 degrees C), are destroyed, making the food safe to consume.