Time & Temperature (NYC)Question 61 of 240
A customer orders a dish and the cook reheats a previously cooked component to serve it right away (not for hot holding). What temperature rule applies?
a.It must reach 165°F within 2 hours
b.It must reach 158°F
c.It must reach 140°F within 30 minutes
d.There is no minimum reheat temperature for TCS food reheated for immediate service to order, though rapid heating is still good practice
Explanation
Food reheated for immediate service to a customer's order has no specified minimum reheating temperature, since it will be eaten right away; the strict 165°F-within-2-hours rule applies to food reheated for hot holding. Even so, heating quickly through the danger zone is good practice. Commercially processed ready-to-eat food reheated for hot holding needs at least 135°F to 140°F.
Law Reference: NYC Health Code Article 81Practice all 240 questions free — no signup required.
Related questions on this topic
- How often should a supervisor check the temperatures of TCS food during holding, as a best practice?
- Which method helps TCS food cool quickly enough to meet NYC's 2-hour and 4-hour cooling limits?
- Shell eggs that will be hot-held for later service (not cooked to order) must be cooked to a minimum internal temperature of:
- Which statement about freezing TCS food is correct?
- A NYC concession stand wants to hold hot dogs using time instead of temperature control. If food is removed from temperature control, it must be marked and discarded after a maximum of:
- Why does NYC require poultry to be cooked to a higher temperature (165°F) than a whole beef steak (145°F)?
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