Time & Temperature ControlQuestion 86 of 319
A cook reheats yesterday's chili for the lunch hot bar. To what temperature must it reach, and within what time?
a.155°F within 2 hours
b.145°F within 2 hours
c.165°F within 2 hours
d.135°F within 4 hours
Explanation
Previously cooked and cooled TCS food that will be hot-held must be rapidly reheated to 165°F for 15 seconds and the heating step must be completed within 2 hours. Slow reheating in a steam table or hot-holding unit is not allowed.
Law Reference: Cal. H&S Code §114006This topic, taught in full in the Food Handler Card guide. Food Handler Card — Complete Study Guide (2026) — PDF + EPUB, $9.99 · 14-day refund →
Practice all 319 questions free — no signup required.
Own the complete Food Handler Card guide — PDF + EPUB, $9.99 →
Related questions on this topic
- What is the minimum internal cooking temperature for ground beef hamburger patties?
- A server orders a whole-muscle beef steak cooked medium-rare. What is the minimum internal temperature required by California law?
- Fresh salmon fillets are cooked to order for a single customer. What is the minimum internal temperature for the fish?
- California requires a two-stage cooling process for hot TCS food. What are the two stages?
- A pot of beef stew is removed from the stove at 135°F at 2:00 PM. By what time must it reach 70°F or below to satisfy the cooling rule?
- On a steam table, what is the minimum temperature at which hot TCS food must be held?
Last reviewed: · editorial process
PrepPass team · Verified against California Food Handler Card Exam · How we review