Holding & ServiceQuestion 240 of 320
A carvery cooks a whole beef roast to 145°F held for 4 minutes and moves it to the carving station. The station thermometer shows the roast holding at 132°F, and a new cook says it must be discarded for being below 135°F. What should the manager clarify?
a.The cook is right; all hot food below 135°F must be discarded at once
b.The roast is fine at any temperature because it was fully cooked
c.Roasts that were cooked using the roast time-temperature standards may be hot-held at 130°F or above, so 132°F is compliant for this roast
d.The roast may stay only if it is sliced within 15 minutes
Explanation
The Food Code includes a specific allowance: roasts cooked under the roast cooking standards, such as 145°F for 4 minutes, may be held at 130°F or above instead of the usual 135°F. The manager should confirm the roast qualifies and document the holding practice; all other hot TCS foods still require 135°F.
Law Reference: FDA Food Code §3-501.16Practice all 320 questions free — no signup required.
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