A PHF / TCS MUST be reheated to _____ for _____ within _____.

A PHF (Potentially Hazardous Food) or TCS (Time/Temperature Control for Safety) food must be reheated to a minimum temperature of 165°F for at least 15 seconds within a two-hour timeframe. This requirement is crucial to ensure that any pathogens potentially present in the food are effectively killed, ensuring the food is safe to consume.

When food is cooled down and then needs to be reheated, it’s essential to reach this specific temperature quickly and maintain it for the required duration to minimize the risk of foodborne illnesses. The 165°F mark is particularly significant as it aligns with food safety guidelines established to protect public health, reflecting the understanding that higher temperatures are necessary to combat more resistant bacteria that might survive at lower temperatures.

In contrast to your chosen answer, other options outline either incorrect temperatures, insufficient durations, or inappropriate timeframes for reheating. Therefore, the correct temperature, time, and duration reflect comprehensive food safety practices necessary for effectively reheating potentially hazardous foods.