Final answer:
Food must be reheated to an internal temperature of at least 74 degrees C (165 degrees F) to ensure it is safe for consumption and to kill any bacteria present. A thermometer should be used to check this.
Step-by-step explanation:
When reheating food before placing it on a steam table or buffet line, it is essential to reach the correct temperature for food safety. According to food safety guidelines, foods should be reheated to an internal temperature of at least 74 degrees C (165 degrees F) to ensure that any bacteria present are killed.
A thermometer should be used to confirm that this temperature has been reached. It's crucial that the reheated food does not remain within the danger zone of 4 to 60 degrees C (40 to 140 degrees F) for more than two hours to prevent bacterial growth.