Final answer:
Food that has been cooked, cooled and reheated for hot holding should be reheated to at least 165 °F to ensure it is safe to eat.
Step-by-step explanation:
The food that is cooked, cooled, and reheated for hot holding should be reheated to a minimum internal temperature of 165 °F to ensure it is safe to eat. Temperature control is crucial in preventing the growth of bacteria and other microorganisms that can cause foodborne illnesses. Using a thermometer to ensure the proper reheating temperature is reached can help in killing any bacteria present in the food.