To what temperature must potentially hazardous food be reheated?

The correct response is that potentially hazardous food must be reheated to 165 degrees Fahrenheit or hotter to ensure safety. This temperature is crucial because it effectively kills harmful bacteria that could cause foodborne illnesses. When food is reheated to this temperature, it not only ensures that any pathogens present are destroyed but also helps maintain the quality of the food being served.

Reheating to 165 degrees Fahrenheit is a key standard in food safety regulations. It is designed to protect public health by minimizing the risk of illness stemming from improper food handling and preparation. At temperatures below this threshold, there is a greater risk that any bacteria present may survive and lead to contamination.

Choosing a lower temperature, such as 145 degrees, 150 degrees, or even 160 degrees, does not provide the same level of assurance against potential pathogens, which can thrive in the range of temperatures lower than 165 degrees. Therefore, ensuring that food is heated to this recommended level is essential for safe consumption.