before placing it in the steam table, chili must be reheated to what minimum internal temperature for 15 seconds?

Chili must be reheated to a minimum internal temperature of 165°F (74°C) and held at that temperature for at least 15 seconds before placing it in the steam table. This practice ensures that harmful bacteria are killed and the chili is safe for consumption. This temperature and time requirement is a common food safety standard for reheating potentially hazardous foods to ensure they are safe to serve and hold on a steam table.