Reheated food items must be heated for a minimum of 15 seconds to at least: a. 150f b. 155f c. 165f d. 170f

Food made in-house and re-heated for hot holding must always reach an internal temperature of at least 165F for 15 seconds. This is to kill bacteria and prevent food poisoning which are caused by this bacteria. In most of the cases, food poisoning are caused from the bacteria that the food has been exposed to after cooling down for sometime. To ensure that the food is safe for consumption, it is required that the food is preheated at a certain specific temperature otherwise it might lead to health problems, especially meat.  

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