FOODSAFE Level 1 Practice Test · Question
What is the minimum internal temperature for reheating leftover potentially hazardous food for hot holding?
Leftover potentially hazardous foods must be reheated to an internal temperature of 74°C (165°F) for at least 15 seconds within two hours before being held hot.
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Question: What is the minimum internal temperature for reheating leftover potentially hazardous food for hot holding?
Answer options:
- 63°C (145°F)
- 71°C (160°F) ✅ 74°C (165°F)
- 82°C (180°F)
Correct answer: 74°C (165°F)
Explanation: Leftover potentially hazardous foods must be reheated to an internal temperature of 74°C (165°F) for at least 15 seconds within two hours before being held hot.
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Question explanations
- Hot holding equipment must maintain potentially hazardous food at or above what temperature?
- What does a food handler with a communicable disease, like vomiting or diarrhea, primarily risk?
- What is the minimum internal cooking temperature for ground meat like hamburgers?
- Which foodborne illness is commonly associated with improperly cooked poultry or eggs?
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