Time & Temperature (NYC)Question 49 of 240
A cook reheats yesterday's soup for hot holding on the steam table. To what temperature and within what time must previously cooked TCS food be reheated in NYC?
a.140°F within 4 hours
b.155°F within 1 hour
c.165°F for 15 seconds within 2 hours
d.145°F within 2 hours
Explanation
TCS food that was cooked, cooled, and is being reheated for hot holding must reach 165°F for 15 seconds within 2 hours. Rapid reheating limits the time in the danger zone, and the 165°F target destroys bacteria that may have grown. Food reheated for immediate service to order has more flexibility, but for hot holding this rule applies.
Law Reference: NYC Health Code Article 81Practice all 240 questions free — no signup required.
Related questions on this topic
- What is the minimum internal cooking temperature for whole cuts of pork, beef, veal, lamb, and fish?
- A cook at a Brooklyn kitchen makes a large batch of chili to cool. In NYC's two-stage cooling rule, the food must drop from 140°F to 70°F within how long?
- Continuing NYC's cooling rule, after food reaches 70°F it must then be cooled to 41°F within how many additional hours (for a total of 6)?
- To calibrate a bimetallic stem thermometer using the ice-point method, you place it in an ice-water slush and adjust it to read:
- Which is an approved method for thawing frozen TCS food?
- Why is the danger zone so hazardous? Within it, a single bacterium can double approximately every:
Last reviewed: · editorial process
PrepPass Editorial Team · Verified against NYC Food Protection Certificate Exam · How we review