Foodborne IllnessQuestion 3 of 320
A cook holds a pot of chicken tortilla soup on the steam table. What is the minimum hot-holding temperature required?
a.135°F
b.125°F
c.145°F
d.155°F
Explanation
Hot TCS food must be held at 135°F or above. 125°F is inside the danger zone and unsafe. 145°F and 155°F are cooking temperatures for certain foods, not the minimum hot-holding requirement.
Law Reference: FDA Food Code §3-501.16Practice all 320 questions free — no signup required.
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