FOOD MICROBIOLOGY
FOODBORNE ILLNESS AND FOOD SAFETY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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If held food drops below 135 degrees F, what should you do?
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Reheat to 135 degrees F for one minute
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Reheat to 145 degrees F for 30 seconds
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Reheat to 140 degrees F for 5 minutes
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Reheat to 165 degrees F for 15 seconds
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Explanation:
Detailed explanation-1: -2. Duck: cook to an internal temperature of 165˚F (74˚C) for fifteen seconds. 3. Hamburger patties: cook to an internal temperature of 155˚F (68˚C) for fifteen seconds.
Detailed explanation-2: -Previously cooked and cooled Time/Temperature Control for Safety (TCS) foods that will be HOT HELD must be reheated as follows: *All parts of the food must reach a temperature of at least 165°F for 15 seconds. Reheating must be done rapidly, within 2 hours after being removed from refrigeration.
Detailed explanation-3: -Like in a cafeteria, it must be reheated to at least 165 degrees F. If it doesn’t reach that temperature for at least 2 hours, it must be thrown away.
There is 1 question to complete.