Final answer:
When reheating Time/Temperature Control for Safety (TCS) food, it must be heated to a temperature that is high enough to kill any bacteria it contains.
Step-by-step explanation:
Per the USDA's guidelines, TCS food should be reheated to an internal temperature of 165 °F (74 °C) for at least 15 seconds. This temperature is sufficient to ensure the safety of the food by killing pathogenic bacteria and reducing the risk of foodborne illness.
To ensure that food has reached a safe internal temperature, it's important to use a food thermometer. This is particularly crucial for foods that have been cooked, cooled, and then reheated, as these are steps where bacteria can potentially multiply if the food is not handled properly.
Maintaining the proper refrigeration temperature below 40 °F (4 °C) and reheating TCS foods to at least 165 °F (74 °C) are essential practices in food safety to prevent the growth and spread of dangerous bacteria such as C. botulinum, which require higher temperatures to kill their endospores.