Yesterday's beef stew was cooled correctly and stored at 41°F. Today the kitchen wants to put it on the steam table for lunch. What must happen first?
a.Reheat it to 145°F for 15 seconds, then put it in the hot well
b.Warm it slowly on the steam table until it holds at 135°F
c.Reheat it to 165°F within 2 hours, then place it in hot holding
d.Serve it cold, because food cooked yesterday may not be reheated
Explanation
Food that was cooked, cooled, and will be hot-held must be reheated to 165°F, and the reheating must be completed within 2 hours. 145°F for 15 seconds is a cooking temperature for whole cuts, not a reheating standard; a steam table only maintains temperature and cannot bring food up fast enough; and properly cooled leftovers may certainly be reheated. Reheating quickly through the danger zone destroys any pathogens that may have grown during cooling and storage.
Law Reference: FDA Food Code §3-403.11Practice all 500 questions free — no signup required.
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