California eFoodHandlers Practice Exam

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Refrigerated chili needs to be reheated quickly and to the proper temperature before hot holding. Which is the correct way to reheat potentially hazardous food?

Reheat to 145F within 1 hour
Reheat to 165F or hotter within 4 hours
Reheat to 165F or hotter within 2 hours
Reheat to 135F within 2 hours

The correct answer is: Reheat to 165F or hotter within 2 hours

Reheating refrigerated chili quickly and to the proper temperature is important to prevent the growth of harmful bacteria. Reheating to 165F or hotter within 2 hours ensures that the chili reaches a safe temperature to consume. Option A of reheating to 145F within 1 hour may not reach the proper temperature to kill bacteria. Option B of reheating to 165F or hotter within 4 hours gives bacteria more time to grow. Option D of reheating to 135F within 2 hours does not reach the recommended temperature for reheating potentially hazardous foods. Therefore, C is the best choice for reheating refrigerated chili to ensure it is safe to eat.