ServSafe Manager Practice Exam

When reheating turkey chili for hot holding, what is the minimum temperature it must achieve?

1. 145°F (63°C) for 15 seconds

2. 160°F (71°C) for 15 seconds

3. 165°F (74°C) for 15 seconds

4. 180°F (82°C) for 10 seconds

The correct answer is: 165°F (74°C) for 15 seconds

The correct response reflects the requirement that when reheating food for hot holding, it must be brought to an internal temperature of at least 165°F (74°C) for a minimum of 15 seconds. This temperature is significant because it ensures that any potential pathogens that may have developed during storage are effectively eliminated, thus reducing the risk of foodborne illness. The 165°F temperature is a critical threshold established by food safety guidelines to ensure that food is safe for consumption when served. This standard applies broadly to various types of potentially hazardous foods, including meat dishes like turkey chili. Achieving this temperature not only enhances food safety but also promotes the retention of quality and flavor in the reheated dish. Foods that do not reach this minimum temperature may not be safe to consume, as lower temperatures do not guarantee the destruction of harmful bacteria or viruses.