What temperature must food be reheated to for safety?

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The correct response highlights that food must be reheated to a minimum internal temperature of 165°F to ensure it is safe for consumption. This temperature is critical because it effectively reduces the risk of foodborne illness by killing harmful pathogens that may be present in the food. The U.S. Food and Drug Administration (FDA) Food Code specifies this temperature as a standard for reheating ready-to-eat food, which has been cooked previously and is being served again. Reaching this temperature ensures that any bacteria that may have multiplied during storage are effectively destroyed, ensuring the food remains safe for the consumer.

Other temperatures listed do not meet the established safety standards for reheating food. Ensuring the food reaches the minimum internal temperature of 165°F is a key component in maintaining food safety practices and protecting public health.

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