How should manufactured TCS foods be reheated for hot holding?

Manufactured Time/Temperature Control for Safety (TCS) foods must be reheated to a minimum internal temperature of 165°F within two hours to ensure that harmful pathogens are effectively killed. This temperature is critical in preventing foodborne illnesses that can arise from improper reheating. Heating foods to 165°F also ensures that they are safe for hot holding, as it is above the temperature range at which various bacteria can survive and multiply.

Reheating at this temperature allows for a rapid reduction in the number of bacteria or toxins that may have developed during the storage of the food. It is essential for food service establishments to adhere to this standard to comply with health regulations and maintain food safety. Other temperatures listed would not adequately ensure the safety of the food, as they might not sufficiently eliminate potentially harmful microorganisms. Therefore, reheating to 165°F is the recognized standard for ensuring food safety in manufactured TCS foods.