Time & Temperature (NYC)Question 58 of 240
How often should a supervisor check the temperatures of TCS food during holding, as a best practice?
a.At least every 2 hours, correcting before food falls out of safe temperature, often recorded on a log
b.Once a week
c.Never, if equipment is new
d.Only when the inspector visits
Explanation
TCS food temperatures should be checked at least every 2 hours during holding so problems are caught before food spends too long in the danger zone; many operations log the readings. Checking only weekly or during inspections leaves long unmonitored gaps. Even new equipment can fail, so monitoring is always required.
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Related questions on this topic
- During a lunch rush, a supervisor checks the steam table and finds rice at 128°F. Per NYC hot-holding rules, what should the supervisor do?
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