Wendys Training Practice Test - Practice Exam Prep, Questions & Study Guide

TCS (Time/Temperature Control for Safety) foods refer to foods that need to be handled and stored at specific temperatures to prevent the growth of harmful bacteria. When reheating TCS foods for hot-holding, the food must reach a temperature of 165°F (74°C) for at least 15 seconds. This temperature is crucial as it ensures that any bacteria present in the food are killed, making it safe for consumption. Therefore, option D is the correct answer in this case.

Options A, B, and C are incorrect because they do not meet the minimum recommended temperature of 165°F for reheating TCS foods. It's important to follow food safety guidelines to prevent foodborne illnesses and ensure the safety of customers.