Reheated food items must be heated for a minimum of 15 seconds to at least: a. 150f b. 155f c. 165f d. 170f

Food made in-house and re-heated for hot holding must always reach an internal temperature of at least 165F for 15 seconds. This is to kill bacteria and prevent food poisoning which are caused by this bacteria. In most of the cases, food poisoning are caused from the bacteria that the food has been exposed to after cooling down for sometime. To ensure that the food is safe for consumption, it is required that the food is preheated at a certain specific temperature otherwise it might lead to health problems, especially meat.  

explanation:

two years ago, when picking flowers in the mountains back of yosemite valley, i found a book. it was blotted and storm-beaten; all of its outer pages were mealy and crumbly. the paper seemed to dissolve like the snow beneath which it had been buried, however; many of the inner pages were well preserved. and although all were more or less stained and torn, whole chapters were easily readable. this is the condition of the great open book of yosemite glaciers today; its granite pages have been torn and blurred by the same storms that wasted the castaway book.two years ago, when picking flowers in the mountains back of yosemite valley; i found a book. it was blotted and storm-beaten, all of its outer pages were mealy and crumbly. the paper seemed to dissolve like the snow beneath which it had been buried, however, many of the inner pages were well preserved. and although all were more or less stained and torn; whole chapters were easily readable. this is the condition of the great open book of yosemite glaciers today, its granite pages have been torn and blurred by the same storms that wasted the castaway book.