Question $21$

Time$/$temperature control for safety $($TCS$)$ foods that are prepared on$-$site and will be hot$-$held for service at a later time MUST be reheated to

$145F(63C)$ for $15$ seconds within $2$ hours.

$145F(63C)$ for $15$ seconds within $4$ hours.

for $15$ seconds within $2$ hours.

$165F(74C)$ for $15$ seconds within $4$ hours.