Question

1. before placing it in the steam table, chili must be reheated to what minimum internal temperature for 15 seconds?

145°f (63°c)
165°f (74°c)
155°f (68°c)
175°f (79°c)

Explanation:

Food safety guidelines state that when reheating chili (a potentially hazardous food), it must reach a minimum internal temperature of \(165^{\circ}F\) (\(74^{\circ}C\)) for 15 seconds to ensure the destruction of harmful microorganisms.

Answer:

165°F (74°C)