Time & Temperature ControlQuestion 202 of 319
A steam table reads 130°F on a tray of meatballs. The cook says, 'I'll just leave them — the table will keep heating them.' Why is this wrong?
a.Steam tables can boil food if left too long
b.Hot-holding equipment is designed only to maintain food already at 135°F or above, not to reheat it
c.Meatballs cannot be hot-held at all under California law
d.The dial is unreliable and reads 10°F low
Explanation
Steam tables, heat lamps, and other hot-holding equipment are only designed to maintain temperature, not to raise it. Food that has dropped below 135°F must be rapidly reheated on a stove or in an oven to 165°F within 2 hours, then returned to the steam table. Reheating on the steam table itself is too slow and grows pathogens.
Law Reference: Cal. H&S Code §114014Practice all 319 questions free — no signup required.
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