California eFoodHandlers Test 2025 – 400 Free Practice Questions to Pass the Exam

Reheating food to a temperature of at least 165°F (74°C) before serving is a safe practice because this temperature effectively destroys harmful bacteria and pathogens that may have developed during storage. This temperature threshold is crucial, particularly for foods that have been cooked, stored, and then cooled, as they can become breeding grounds for bacteria if not handled properly.

By reaching 165°F, you ensure that any lingering microorganisms are eliminated, thereby reducing the risk of foodborne illnesses. This standard applies to a variety of food items, especially those that are reheated in bulk or are being served to vulnerable populations, such as the elderly, young children, or individuals with compromised immune systems.

The other options either set the temperature too low to guarantee safety or refer to practices that are not universally necessary or applicable, such as reheating food only if it has been frozen, which does not address all food safety scenarios comprehensively.