Time & Temperature (NYC)Question 69 of 240
Commercially processed, ready-to-eat food (such as canned chili) that is being heated for hot holding must reach at least:
a.165°F
b.158°F
c.180°F
d.135°F to 140°F (up to the NYC hot-holding temperature)
Explanation
Commercially processed, ready-to-eat foods reheated for hot holding need only be brought up to the hot-holding temperature (135°F under FDA, 140°F in NYC), because they were already cooked in a controlled facility. Food cooked, cooled, and reheated in-house must reach the stricter 165°F within 2 hours. Knowing the difference prevents both unsafe practice and unnecessary quality loss.
Law Reference: NYC Health Code Article 81Practice all 240 questions free — no signup required.
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