HACCPQuestion 187 of 240
Why should hazardous food not be reheated on a steam table?
a.They heat food too slowly, leaving it in the danger zone
b.They are only for cold food
c.Steam tables cannot hold food hot
d.They cook food above 165°F instantly
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 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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