Time & Temperature (NYC)Question 74 of 240
A NYC deli holds tuna salad on a self-serve bar packed in ice. For this to keep the food safe, the ice must:
a.Only touch the bottom of the pan
b.Be flavored ice for presentation only
c.Be replaced once a day
d.Surround the container up to the food level so the product stays at 41°F or below, with the temperature checked regularly
Explanation
Using ice for cold holding works only if the ice surrounds the food container up to the level of the food, keeping the product at 41°F or below, and the temperature is monitored. Ice touching only the bottom leaves the upper food in the danger zone. The goal is genuine temperature control, not decoration.
Law Reference: NYC Health Code Article 81This topic, taught in full in the NYC Food Protection Certificate guide. NYC Food Protection Certificate — Complete Study Guide (2026) — PDF + EPUB, $14.99 · 14-day refund →
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