What is the maximum time allowed for reheating TCS foods from start to finish?

The maximum time allowed for reheating Time/Temperature Control for Safety (TCS) foods from start to finish is indeed 2 hours. This guideline is critical for food safety because TCS foods, which include items that are potentially hazardous if not stored or cooked properly, must be reheated quickly to prevent bacterial growth. After cooking, TCS foods should be reheated to an internal temperature of 165°F (74°C) within the 2-hour timeframe to ensure they are safe for consumption.

Reheating TCS foods beyond this limit increases the risk of foodborne illnesses, as bacteria can multiply significantly in the temperature danger zone (41°F to 135°F). Additionally, this 2-hour limit not only applies to the reheating process itself but also encompasses any time spent moving the food within this allowable timeframe. Adhering to this guideline helps maintain food safety standards and protects consumers from food-related health risks.