What minimum temperature must be reached when reheating TCS foods for hot holding?

When reheating Time/Temperature Controlled for Safety (TCS) foods for hot holding, it is necessary to reach a minimum temperature of 165°F for at least 15 seconds. This temperature is crucial because it effectively kills pathogenic microorganisms that may have developed during storage or previous cooking. Ensuring that the food reaches this temperature not only reduces the risk of foodborne illness but also guarantees that the food is safe for consumption when served.

Reaching this required temperature is especially important for foods that have been previously cooked and then cooled, as they may harbor bacteria that can multiply during storage. Meeting the 165°F standard ensures that any harmful organisms will be eliminated, maintaining safe food handling practices.

While other temperatures may be related to different cooking or holding requirements, they do not meet the safety standards established for reheating TCS foods specifically for hot holding. This clarifies why the chosen answer is the correct one in the context of food safety and sanitation practices.