What is the minimum internal temperature to which TCS food must be reheated according to the FDA food code?

The minimum internal temperature to which Time/Temperature Control for Safety (TCS) food must be reheated is set at 165 degrees Fahrenheit according to the FDA food code. This temperature is important as it ensures that harmful bacteria that may have grown while the food was stored are effectively killed, making the food safe for consumption.

Reheating to this specific temperature also helps to maintain food quality and prevents the growth of pathogens that can cause foodborne illnesses. It underscores the importance of safe food handling practices in culinary settings, reinforcing the need for temperature control throughout the food preparation process.

The other temperature options do not meet the safety requirements established by the FDA. 150 degrees Fahrenheit and 170 degrees Fahrenheit are below the threshold needed to ensure the destruction of pathogens, and while 180 degrees Fahrenheit exceeds the necessary temperature, it is not mandated for reheating TCS food. Thus, 165 degrees Fahrenheit stands out as the standard for safe reheating practices.