A cook reheats yesterday's soup for hot holding on the steam table. To what temperature and within what time must previously cooked TCS food be reheated in NYC?
a.145°F within 2 hours
b.140°F within 4 hours
c.155°F within 1 hour
d.165°F for 15 seconds within 2 hours
Explanation
TCS food that was cooked, cooled, and is being reheated for hot holding must reach 165°F for 15 seconds within 2 hours. Rapid reheating limits the time in the danger zone, and the 165°F target destroys bacteria that may have grown. Food reheated for immediate service to order has more flexibility, but for hot holding this rule applies.
Law Reference: NYC Health Code Article 81This topic, taught in full in the NYC Food Protection Certificate guide. NYC Food Protection Certificate — Complete Study Guide (2026) — PDF + EPUB, $14.99 · 14-day refund →
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