What is the safe internal temperature for reheating TCS foods made in house?

The safe internal temperature for reheating Time/Temperature Control for Safety (TCS) foods made in-house is 165 degrees Fahrenheit. This temperature is essential because it ensures that any harmful bacteria that may have grown on the food during storage or handling are effectively killed, reducing the risk of foodborne illness. Reheating to this temperature is critical for foods that have been previously cooked and then stored, as it helps maintain the safety and integrity of the food, making it safe for consumption.

By reaching an internal temperature of 165 degrees, food handlers can be confident that the food has been brought back to a safe level, especially since TCS foods typically support the growth of pathogens if not handled or stored properly. Therefore, adhering to this temperature guideline is a key practice in ensuring food safety in any establishment.