Holding & ServiceQuestion 203 of 320
Why do many managers require hot-holding temperature checks every 2 hours instead of every 4 hours?
a.Because thermometers lose calibration after 2 hours of use
b.Because 2-hour checks eliminate the need for a final check at closing
c.Because a 2-hour interval leaves time for corrective action, such as reheating to 165°F, instead of having to discard the food
d.Because the Food Code prohibits 4-hour intervals
Explanation
Food found below 135°F at a 2-hour check has been in the danger zone for at most 2 hours, which is within the safe window for corrective action. The food can be reheated to 165°F and returned to holding rather than thrown away, reducing both risk and waste.
Law Reference: FDA Food Code §3-501.16Practice all 320 questions free — no signup required.
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