FOOD TECHNOLOGY

Detailed explanation-1: -Maintain hot TCS food at 135°F or above. Properly cooked roasts may be held at 130°F or above. TCS food must be cooled from 135°F to 70°F within 2 hours and completely cooled to 41°F or below within 6 hours. TCS food prepared from ingredients at room temperature must be cooled to 41°F or below within 4 hours.

Detailed explanation-2: -Once the food is cooked or reheated, it should be held hot, at or above 140 °F(60 °C). Food may be held in oven or on the serving line in heated chafing dishes, or on preheated steam tables, warming trays, and/or slow cookers.

Detailed explanation-3: -Minimum internal temperature of 135℉ (57℃) applies to: Commercially processed, ready-to-eat-food that will be hot-held for service (cheese sticks, deep-fried vegetables). Fruit, vegetables, grains (rice, pasta), and legumes (beans, refried beans) that will be hot-held for service.

Detailed explanation-4: -135 Degrees Fahrenheit: Cooked vegetables and fruits need to be at least this hot before serving. 145 Degrees Fahrenheit: Beef, veal, lamb, pork, bacon, ham, seafood, fish, and eggs you intend to serve right away need to reach this internal food temperature for proper food safety.