Final answer:
TCS foods must be reheated to an internal temperature of 165 degrees F (74 degrees C) for 15 seconds for safe hot-holding and to prevent foodborne illnesses.
Step-by-step explanation:
To ensure food safety and prevent foodborne illness, TCS foods being hot-held after reheating must reach an internal temperature of 165 degrees F (74 degrees C) for at least 15 seconds. TCS, or Time/Temperature Control for Safety foods, are prone to bacterial growth if not kept at the right temperatures. After reheating, these foods should not stay in the temperature danger zone of 40-140 degrees F (4-60 degrees C) for more than two hours. This is vital to kill any potentially harmful bacteria and minimize the risk of foodborne diseases. It's recommended to use a food thermometer to ensure the food reaches the safe temperature criteria.
When reheating TCS (Time/Temperature Control for Safety) foods to be hot-held, they must be reheated to an internal temperature of at least 74 degrees Celsius (165 degrees Fahrenheit) for 15 seconds. This temperature is necessary to kill any potential bacteria and ensure the safety of the food. It is important to use a food thermometer to accurately measure the internal temperature of the food before serving.