What is the minimum internal temperature for TCS food held on a steam table for service?
a.145°F
b.135°F
c.155°F
d.165°F
Explanation
Hot TCS food must be held at 135°F or higher. Holding above this temperature keeps the food out of the danger zone, where pathogens that survived cooking or were reintroduced could multiply.
Law Reference: FDA Food Code §3-501.16Practice all 500 questions free — no signup required.
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Related questions on this topic
- A manager sets the policy for checking hot-held food temperatures. If temperatures are checked only every 4 hours, what must happen when a pan of chicken is found below 135°F?
- Why do many managers require hot-holding temperature checks every 2 hours instead of every 4 hours?
- What is the maximum internal temperature allowed for TCS food in cold holding, such as a salad bar pan of diced ham?
- During a mid-shift check, a manager finds tuna salad in the reach-in at 47°F. No one can say when the unit stopped holding temperature. What should the manager do?
- A buffet restaurant checks its hot line every 4 hours. At the 4-hour check, the tomato soup reads 120°F. The cook suggests reheating it to 165°F. What should the manager decide?
- A kitchen checks its hot-held mashed potatoes every 2 hours. At the 2-hour check they read 128°F. What is the correct corrective action?
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