360 Training Food Handlers Practice Exam 2025 – Your All-In-One Resource for Exam Success!

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What is the minimum temperature for rapidly reheating previously cooked foods?

145 F

155 F

165 F

The minimum temperature for rapidly reheating previously cooked foods is 165°F. This temperature is critical for ensuring that any harmful bacteria that may have developed during storage are effectively killed. The Food and Drug Administration (FDA) guidelines emphasize that food must be reheated to this temperature to be safe for consumption, especially for high-risk foods such as meat, poultry, and seafood.

Reaching 165°F quickly is essential not only for food safety but also for maintaining the quality of the food. This temperature ensures that the food is heated thoroughly, minimizing the risk of cold spots where bacteria could survive. By adhering to this minimum reheating temperature, food handlers can help ensure that the food served is safe and reduces the potential for foodborne illnesses.

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175 F

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