When reheating commercially processed foods for hot holding, what temperature must be reached?

When reheating commercially processed foods for hot holding, the required temperature that must be reached is 165°F. This temperature is critical because it ensures the safety of the food by effectively reducing the risk of foodborne illnesses. Reaching this temperature guarantees that any potentially harmful bacteria that may have been present in the food during storage have been destroyed, thus making the food safe for consumption.

Additionally, regulations and food safety guidelines emphasize that when reheating food, it must be heated quickly to the proper temperature to prevent any zone in which bacteria can multiply. It is also important to maintain the food at this safe temperature during hot holding to prevent recontamination and ensure that it remains safe for guests to eat. The options provided indicating lower temperatures do not align with the established food safety standards necessary for properly reheating food.