When previously cooked refrigerated food is being reheated for serving what temperature must be reached to insure safety?

Question: When previously cooked refrigerated food is being reheated for serving what temperature must be reached to insure safety?

Answer Is: 

165 or hotter

Explanation:

Food that is reheated must be reached up to an internal temperature of 165F for a time of 15 seconds. Reheating must be done rapidly for two hours. Steam warmer steam table and similar equipment's will not support the rapid heating thus must not be used for reheating. Bacteria grow rapidly between the temperatures of 40° F and 140° F . After food is safely cooked hot food must be kept hot at 140° F or warmer to prevent bacterial growth. Within 2 hours of cooking food or after it is removed from an appliance keeping it warm leftovers must be refrigerated. The State Sanitary Code now requires that the entire mass of all cooked and refrigerated potentially hazardous food which is to be reheated must be reheated to 165 degrees Fahrenheit or above within two hours and held above 140 degrees Fahrenheit until served. At that point it should be refrigerated or reheated. Cooked meat should be cooled at room temperature for an hour then refrige.

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