What must TCS food achieve within a two-hour timeframe when reheating?

When reheating Time/Temperature Control for Safety (TCS) food, it is critical that it reaches an internal temperature of at least 165 degrees Fahrenheit within a two-hour timeframe. This temperature ensures that any harmful bacteria that may have developed while the food was stored are effectively killed, thus making the food safe for consumption.

Reaching this temperature in the specified timeframe helps to minimize the risk of foodborne illnesses, which is especially important when dealing with foods that have been cooked and stored previously. The 165 degrees Fahrenheit benchmark is recognized by food safety guidelines as the norm for reheating TCS foods, indicating that it is high enough to effectively eliminate pathogens.

The other temperature options listed do not align with food safety standards for reheating TCS food within the prescribed time limit, as they are either above or below the critical guideline that has been set to ensure safety.