What is the maximum time allowed to reheat TCS foods made in-house for hot holding?

The maximum time allowed to reheat TCS (Time/Temperature Control for Safety) foods made in-house for hot holding is 2 hours. This guideline is in place to ensure food safety and prevent the growth of harmful bacteria.

When reheating TCS foods, it is critical that the food is brought back to a safe temperature quickly to inhibit bacterial growth. The 2-hour limit allows sufficient time for food to be heated thoroughly while still maintaining safety standards. This timeframe helps ensure that any food which has been cooked or prepared and is being held for service does not remain in the danger zone—between 41°F and 135°F—where bacteria can multiply rapidly.

While other time frames may seem sufficient, they may allow food to remain at unsafe temperatures for too long, thereby increasing the risk of foodborne illness. Hence, the 2-hour guideline strikes the balance between food safety and practicality in a food service environment.