Question

Food that will be hot-held must be reheated to an internal temperature of

a) 135°F (57°C) for 15 seconds within two hours
b) 145°F (63°C) for 15 seconds within two hours
c) 155°F (68°C) for 15 seconds within two hours
d) 165°F (74°C) for 15 seconds within two hours

Answer 1

The correct internal temperature for reheating food to be hot-held is 165°F (74°C) for 15 seconds within two hours, ensuring safety from bacteria growth.

Step-by-step explanation:

When hot-holding food, it is crucial to reheat it to a temperature that is high enough to kill any potentially harmful bacteria. The correct temperature for reheating food to be hot-held is 165°F (74°C) for at least 15 seconds within two hours. This method ensures that the food reaches a high enough internal temperature to reduce the risk of foodborne illnesses.

Keeping foods at improper temperatures can lead to rapid microbial growth, making it unsafe to consume foods that have been in the temperature danger zone (between 40°F and 140°F) for more than two hours. Therefore, using a food thermometer is the safest way to check that food has reached the necessary internal temperature for hot-holding.