What is the critical limit for the hot-holding control point in New York City?
a.165°F or above
b.100°F or above
c.120°F or above
d.140°F or above
Explanation
Hot hazardous food must be held at 140°F or above to keep it out of the danger zone. 165°F is a cooking or reheating temperature, not the hot-holding limit, and the lower values fall inside the danger zone.
Law Reference: NYC Health Code Article 81This topic, taught in full in the NYC Food Protection Certificate guide. NYC Food Protection Certificate — Complete Study Guide (2026) — PDF + EPUB, $14.99 · 14-day refund →
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Related questions on this topic
- At the cooling critical control point, cooked food must drop from 140°F to 70°F within:
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