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To what minimum temperature should food that is cooked, cooled, and reheated for hot holding be reheated
Foods that are cooked, cooled, and reheated must be reheated to:
A. 165 F (74° C) within 2 hours
B. 135 F (57° C) within 1 hour
C. 120 F(49° C) within 30 minutes
D. 180 F (82° C) within 4 hours

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