FOOD TECHNOLOGY

Detailed explanation-1: -Correct Holding Control bacteria growth by keeping hot foods hot and cold foods cold. Temperatures Hot foods should be kept at 135° F (57.2° C) or above.

Detailed explanation-2: -Reheating food Food made in a food processing plant, opened in the food establishment, and reheated for hot holding must reach a temperature of 135°F. Reheat food rapidly, within two hours.

Detailed explanation-3: -The USDA did issue an advisory that “A minimum temperature of 135 degrees for a maximum of 8 hours, or a minimum temperature of 140 degrees Fahrenheit indefinitely also would be adequate to ensure food safety.”

Detailed explanation-4: -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.