When reheating hot PHF/TCS foods, to what temperature should they be reheated?

When reheating hot potentially hazardous foods (PHF) or time/temperature control for safety (TCS) foods, it is essential to ensure that they reach an internal temperature of at least 165 degrees Fahrenheit within a time frame of 2 hours. This temperature is crucial because it effectively eliminates harmful bacteria that may have developed while the food was in the temperature danger zone (between 41°F and 135°F).

Reaching 165°F within 2 hours is a critical threshold that ensures food safety by quickly reducing the number of pathogens. This standard is backed by food safety guidelines to help prevent foodborne illnesses. By adhering to this reheating standard, food handlers can maintain food quality and safety, ensuring that meals are both delicious and safe to consume.

Lower temperatures or longer time frames could potentially allow for the survival of harmful microorganisms, which is why the more stringent requirement of 165°F is enforced for safe reheating.