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You are reheating a previously cooked TCS food from the cooler that will be hot-held for service. To what minimum temperature must the food be reheated before being hot-held for service?

A 165°F (74°C) for <1 second (instantaneous)

Explanation: A previously cooked TCS food that will be hot-held for service (not immediately served) must be reheated to 165°F within 2 hours of its removal from the cooler. After that, it should be hot-held at 135°F as usual.Also, a new dish that contains previously cooked TCS food as an ingredient should be cooked to 165°F.However, if the previously cooked TCS food was cooked and cooled correctly, and if it will be immediately served to a guest (not hot-held), it does not need to be reheated at all and can be served at any temperature.