Holding & ServiceQuestion 206 of 320
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.Approve the reheat; 165°F kills any bacteria that grew
b.Approve the reheat, but only if the soup is served within 30 minutes
c.Keep serving the soup since tomato soup is acidic
d.Reject the reheat and discard the soup; under a 4-hour checking schedule, food found below 135°F must be thrown out
Explanation
With 4-hour checks, the soup may have sat in the danger zone for nearly 4 hours, long enough for some bacteria to produce heat-stable toxins that reheating cannot destroy. That is why the 4-hour schedule requires discarding food found out of temperature.
Law Reference: FDA Food Code §3-501.16Practice all 320 questions free — no signup required.
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