What is the required temperature for reheating TCS foods for hot holding?

The required temperature for reheating time/temperature controlled for safety (TCS) foods for hot holding is 165°F for 15 seconds. This temperature ensures that any harmful bacteria that may have developed during storage are effectively killed. Reheating TCS foods to this temperature is vital to ensure food safety and minimize the risk of foodborne illness.

Ensuring the food reaches this temperature quickly also helps maintain its quality and texture, as prolonged reheating can negatively impact the food. This practice is particularly important in food service environments, where large quantities of food are often prepared, stored, and reheated. Adhering to this guideline protects both the customers and the integrity of the food being served.