Answer :
Final answer:
Previously cooked TCS food must be reheated to an internal temperature of 165 degrees F (74 degrees C) for 15 seconds for safe hot-holding.
Explanation:
Previously cooked TCS food that has been reheated for hot-holding must be heated to an internal temperature of 165 degrees F (74 degrees C) for 15 seconds. This ensures that any potential bacteria or microorganisms are killed, making the food safe to eat. Foods held at temperatures between 4 and 60 degrees C (40 and 140 degrees F) for more than two hours may become unsafe due to rapid bacterial growth, so reheating to this specified internal temperature is crucial for food safety.
