At what temperature should a product that has fallen below 140 degrees be reheated to for safety?

The correct answer is to reheat the product to 165 degrees for safety. This temperature is critical because it is the minimum temperature recommended by food safety guidelines to effectively kill harmful bacteria and pathogens that may have developed while the food was in the temperature danger zone, which ranges from 41 degrees Fahrenheit to 140 degrees Fahrenheit. When food is held below 140 degrees, it can rapidly enter unsafe territory for bacterial growth, making it essential to reach and maintain 165 degrees during reheating to ensure that the food is safe for consumption.

Reaching this temperature not only helps to eliminate pathogens but also ensures that the food is heated thoroughly, enhancing its quality and safety for serving. The other temperature options, while higher, do not align with the FDA and health department guidelines for reheating to a minimum safe temperature.