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 81Practice all 240 questions free — no signup required.
Related questions on this topic
- A pizzeria makes a big batch of tomato sauce to cool overnight. Which method best speeds safe cooling?
- Which HACCP principle comes immediately after determining the critical control points?
- How often should hot-holding and cold-holding temperatures be checked during service?
- Which is a physical hazard a hazard analysis would identify?
- A cook wants to hold cold cut melon for a lunch buffet. What is the correct cold-holding critical limit?
- If cooling soup is still at 90°F after the first two hours, what should the cook do?
Last reviewed: · editorial process
Sen Lin, PrepPass Founder · Verified against NYC Food Protection Certificate Exam · How we review