NUTRITION
KITCHEN SAFETY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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120
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100
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140
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80
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Detailed explanation-1: -If the temperature is above 90 °F, food should not be left out more than 1 hour. Keep hot food hot-at or above 140 °F. Place cooked food in chafing dishes, preheated steam tables, warming trays, and/or slow cookers. Keep cold food cold-at or below 40 °F.
Detailed explanation-2: -Hot holding food Maintain hot food at 135°F or above. Properly cooked roasts may be held at 130°F or above.
Detailed explanation-3: -Hot and Cold Holding of Potentially Hazardous Foods Food must be held at 135 degrees Fahrenheit or higher before the food is removed from the temperature control.
Detailed explanation-4: -Hazard: Bacterial growth Cover foods and hold hotter than 60°C (140°F) Check temperature of food every 2 hours If food is less than 60°C (140°F) for less than 2 hours, reheat food to 74°C (165°F) and increase equipment temperature control until a temperature of greater than 60°C (140°F) is maintained.