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Answer :
Final answer:
Option 4.
The internal temperature to which you must reheat TCS food for hot-holding is 165 degrees Fahrenheit.
Explanation:
The internal temperature to which you must reheat TCS (Time/Temperature Control for Safety) food for hot-holding is 165 degrees Fahrenheit (Option 4). This is the minimum temperature recommended by food safety guidelines to ensure that any potential bacteria or pathogens present in the food are killed, reducing the risk of foodborne illness. Reheating TCS food to this temperature helps maintain its safety and quality.
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