Final answer:
Hot-held food must be reheated to an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius) to ensure safety and prevent foodborne illness.
Step-by-step explanation:
Food that will be hot-held must be reheated to an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius). This is crucial to ensure that any potential bacteria in the food are destroyed, making the food safe to consume.
It is essential to use a food thermometer to check the internal temperatures when reheating, especially with foods like beef, pork, lamb, veal, and chops that have been previously cooked. For the most accurate results, the thermometer should be inserted into the thickest part of the food without touching bone, fat, or gristle.
Remember that foods contaminated with bacteria can become hazardous if they are exposed to temperatures in the danger zone, which is between 40 and 140 degrees Fahrenheit (4 and 60 degrees Celsius). By bringing the food up to 165 degrees Fahrenheit for reheating, you minimize the risk of foodborne illness.