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Answer :
Final answer:
Potentially hazardous food needs to be reheated to at least 165° F or hotter to ensure it is safe for consumption. This is the temperature recommended by health and safety authorities like the U.S. FDA to kill harmful bacteria and to prevent bacterial growth.
Explanation:
Potentially hazardous food that has been cooled needs to be reheated properly to ensure that any bacteria or microorganisms present are killed, and the food is safe to consume. The correct temperature to which food should be reheated is 165° F or hotter. Reheating to this temperature quickly is essential, as slower reheating provides bacteria with an opportunity to multiply, and can therefore increase the risk of foodborne illness.
To maintain food safety, the U.S. Food and Drug Administration (FDA) recommends that all cooked foods reach an internal temperature of at least 165° F to effectively kill any bacteria. According to their guidelines, food must be reheated to this temperature if it has previously cooled down after initial cooking. This is crucial with foods that are especially prone to bacterial growth, such as meat, poultry, seafood, and dairy products.
So, in response to the given options, the correct answer is: D.) Reheat quickly to 165° F or hotter. Fast reheating to at least 165° F ensures that food reaches the temperature zone that is beyond what is optimal for bacterial growth and ensures that any harmful microorganisms are effectively destroyed.
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