A cook is reheating yesterday's beef stew for hot-hold service today. What is the minimum reheat temperature and time requirement?
Explanation
California Retail Food Code HSC §114014 requires that previously cooked and cooled TCS food intended for hot holding be reheated to an internal temperature of at least 165°F for at least 15 seconds, and the reheating must be accomplished within 2 hours of removing the food from refrigeration. The 2-hour limit prevents the food from sitting in the temperature danger zone (41°F-135°F) during slow warm-up. The 165°F target gives a 30°F safety margin over the 135°F hot-hold floor and is sufficient to inactivate Clostridium perfringens vegetative cells that may have proliferated during cooling and storage; C. perfringens spores survive cooking but vegetative regrowth during cooling is the documented outbreak pathway. Option A uses the temperature for cooking intact beef, not for reheating leftovers. Option C describes the hot-hold floor, not a reheat target. Option D uses the temperature for injected/ground meats, not reheating. Reheating on hot-hold equipment (steam table, holding cabinet) is prohibited because such equipment cannot push food through the danger zone fast enough.
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