Food Safety Certification Practice Test

When reheating foods, what is the minimum temperature that must be reached within two hours?

1. 140°F or above

2. 150°F or above

3. 165°F or above

4. 180°F or above

The correct answer is: 165°F or above

The correct answer identifies that the minimum temperature for reheating foods to ensure safety is 165°F or above. This temperature is crucial because it is effective in killing harmful bacteria that can lead to foodborne illnesses. When foods are reheated, especially leftovers, the target temperature of 165°F ensures that any potential pathogens that may have developed during previous storage or handling are destroyed. Falling below this temperature while reheating increases the risk of survival for bacteria, such as Salmonella or E. coli, which could result in food poisoning if the food is consumed. The U.S. Food and Drug Administration (FDA) sets this standard to help maintain safe food practices and reduce health risks associated with improperly reheated foods. Reheating to a temperature lower than the recommended one compromises food safety, and the aim is always to provide food that is safe for consumption. The other temperature options are not recognized minimums for reheating foods, as they either fail to reach the necessary threshold to ensure safety or are unnecessarily high for typical reheating scenarios.