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, but only if the soup is served within 30 minutes
b.Approve the reheat; 165°F kills any bacteria that grew
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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