State Food Safety Practice Exam

For safe hot holding, cooked food, including meatballs, must be reheated to a minimum temperature of 165°F (74°C). This temperature is critical for ensuring that any potentially harmful bacteria that may have developed during storage or cooling are effectively killed.

Reaching this temperature not only safeguards against foodborne illnesses but also ensures that the meatballs are safe to serve and can be maintained at a safe temperature for consumption. In a food safety context, the temperature is designed to provide a sufficient safety margin to ensure that pathogens are eliminated, especially after the food has been cooled down and then reheated.

While the other temperature options might protect certain types of food, they do not meet the specific requirements for meat that has been cooked and then held. For example, 145°F would be suitable for cooking whole cuts of beef, pork, lamb, and veal, but it does not account for the reheating needs that demand a higher threshold for safety. Thus, reheating meatballs effectively requires reaching that crucial temperature of 165°F for safe hot holding.