TCS food that is reheated for hot-holding must reach what temperature?

The correct temperature for reheating TCS (Time/Temperature Control for Safety) food for hot-holding is 165˚F (74˚C) for 15 seconds. This specific temperature and time combination is crucial to ensure that any potentially harmful pathogens present in the food are effectively eliminated.

When reheating TCS foods, it's necessary to bring the food to a certain temperature to ensure food safety. Heating to at least 165˚F guarantees that dangerous microorganisms such as bacteria, which can cause foodborne illness, are killed within a brief period. The 15-second duration at this temperature is also significant because it confirms that the food is held at a safe temperature long enough to be deemed safe for consumption.

Maintaining this standard is especially important in preventing cross-contamination and ensuring the safety of food when it's served in a hot-holding environment, where food must be kept at safe temperatures to avoid the risk of foodborne illnesses.