What is the correct way to reheat food for hot holding?

Reheating food for hot holding requires that it reaches a minimum internal temperature of 165°F within 2 hours to ensure that any harmful bacteria are effectively killed. This temperature is widely recognized in food safety guidelines to prevent foodborne illnesses.

By reaching 165°F, you ensure that the food is hot enough to be deemed safe for consumption and to preserve its quality during service. If food is not reheated to this temperature, it could retain bacteria and pathogens that were not eliminated during the reheating process. Therefore, option B aligns perfectly with food safety standards, providing a crucial step in the handling and serving of cooked food.

The other options either do not meet the temperature requirements or the timing restrictions necessary for safe food reheating, making them inadequate for ensuring food safety.