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You are reheating previously cooked TCS food from the cooler that will be hot-held for service to guests. Assuming that the food was originally cooked and cooled correctly, what is the minimum temperature that the food must be reheated to before being hot-held?

A 165°F for any amount of time.

As long as the food was previously cooked and cooled properly, and as long as it will be immediately served, it does not need to be reheated. But if the food will be hot-held before service, it needs to be cooked to a minimum internal temperature of 165°F.

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