Question

to what minimum temperature should food that is cooked, cooled, and reheated for hot holding be reheated? 155 °f 135 °f 165 °f 145 °f

Explanation:

Food safety guidelines state that food which is cooked, cooled, and reheated for hot - holding should be reheated to a minimum temperature to kill potential bacteria. The standard minimum reheating temperature for such food is 165°F to ensure food safety.

Answer:

C. 165 °F