Holding & ServiceQuestion 221 of 320
A catering company loads hot brisket and cold potato salad into a van for a wedding 45 minutes away. What is the most important transport control?
a.Using insulated, rigid containers that keep hot food at 135°F or above and cold food at 41°F or below throughout the trip
b.Loading the hot and cold food in the same container to save space
c.Wrapping all food in plastic film so it cannot spill
d.Driving with the windows open to keep the van cool
Explanation
Off-site service depends on maintaining holding temperatures during transport, which requires insulated food-grade carriers for hot and cold items. Temperatures should be checked at loading and again on arrival so any food that fell out of range can be handled before service.
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