When reheating TCS foods for hot holding, to what temperature must they be reheated?

Reheating TCS (Time/Temperature Control for Safety) foods for hot holding must be done to a temperature of 165ºF to ensure that the food is safe for consumption. This temperature is crucial because it effectively reduces the risk of foodborne illnesses by killing harmful bacteria that may have developed during initial cooking or storage.

The 165ºF requirement aligns with guidelines designed to prevent the growth of pathogens that could lead to foodborne illness outbreaks. By reaching this temperature, food establishments can be confident that they are serving safe, high-quality food. Additionally, maintaining that temperature helps ensure the food will remain safe throughout the hot holding period until it is served.

Other options, such as 140ºF, 150ºF, and 160ºF, do not meet the established safety standard for reheating TCS foods, potentially leaving the food vulnerable to harmful bacteria if not reheated adequately.