How long must TCS food be held at the minimum reheating temperature?

The minimum reheating temperature for TCS (Time/Temperature Control for Safety) food is essential to ensure food safety and to eliminate harmful pathogens. The correct minimum time for holding TCS food at the reheating temperature of 165°F (74°C) is 15 seconds. This duration is backed by food safety guidelines that aim to ensure sufficient heat penetration in the food, effectively killing bacteria and other pathogens that could cause foodborne illness.

In other contexts, holding food for shorter durations may not provide enough time for heat to reach the core of the food, thus increasing the risk of foodborne illnesses if the food hasn't been heated thoroughly. Therefore, 15 seconds is the established standard to ensure the safety of reheated TCS foods.