HACCPQuestion 187 of 240
Why should hazardous food not be reheated on a steam table?
a.Steam tables cannot hold food hot
b.They heat food too slowly, leaving it in the danger zone
c.They cook food above 165°F instantly
d.They are only for cold food
Explanation
Steam tables warm food too slowly to reheat it safely, so food sits in the danger zone while it heats. Reheat on a stove, oven, or other equipment that reaches 165°F within two hours, then use the steam table only to hold it.
Law Reference: NYC Health Code Article 81Practice all 240 questions free — no signup required.
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