Which is the correct way to reheat potentially hazardous food?
a. reheat to 145°f or hotter – within 3 hours
b. reheat to 120°f in a steam table or other hot holding equipment
c. reheat to 135°f or hotter – within 1 hour
d. reheat to 165°f or hotter – within 2 hours

D. Reheat to 165°F or hotter – within 2 hours

Explanation:

Potentially hazardous foods are the food items that should be kept at a particular temperature so as to reduce and minimize the growth of microbes which can cause food poisoning. These food items includes the dairy products such as milk, seafood. cooked rice and others. Reheating is a process of heating the already cooked food. The entire mass of the cooked food should be reheated to 165 degrees Fahrenheit for a period of two hours so as to remove the potentially harmful microbes may be present in food.