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.135°F within 4 hours
b.145°F within 2 hours
c.155°F within 2 hours
d.165°F within 2 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 §114006Practice all 319 questions free — no signup required.
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