What is the minimum internal temperature that chicken tenders must reach during reheating for hot holding?

• A. 165 degrees
• B. 155 degrees
• C. 170 degrees
• D. 180 degrees

Answer: (A)

Reheating poultry to a safe internal temperature is required to destroy harmful bacteria before hot holding. For chicken tenders, the minimum internal temperature to reach during reheating is 165°F (74°C). This temperature reliably kills pathogens like Salmonella regardless of the tender’s prior temperature or how long it was cooled. Other temperatures listed won’t guarantee safety for poultry: 155°F isn’t sufficient to inactivate bacteria in poultry, while 170°F or 180°F are higher than necessary and don’t change the requirement that 165°F is the minimum. After reaching 165°F during reheating, the food can be placed in hot holding, where it should be kept at 165°F or higher.