A manager reheats a pan of leftover rice and beans that was properly cooled. To what internal temperature must it be reheated, and within what time?
a.135°F within 2 hours
b.155°F within 2 hours
c.145°F within 4 hours
d.165°F within 2 hours
Explanation
TCS food reheated for hot holding must reach 165°F for 15 seconds within 2 hours. Reaching only 135°F, 145°F, or 155°F would not destroy pathogens that may have grown, and taking longer than 2 hours keeps food in the danger zone too long.
Law Reference: FDA Food Code §3-403.11Practice all 500 questions free — no signup required.
Own the complete ServSafe Food Protection Manager guide — PDF + EPUB, $19.99 →
Related questions on this topic
- A line cook at a taquería leaves a pan of cooked carnitas on the counter at room temperature during a slow afternoon. Which range describes the Temperature Danger Zone where bacteria grow most rapidly?
- What is the maximum temperature at which cold TCS food may be held to keep it safe?
- A cook holds a pot of chicken tortilla soup on the steam table. What is the minimum hot-holding temperature required?
- What is the minimum internal cooking temperature and hold time for chicken, turkey, and other poultry?
- A cook is grilling beef hamburger patties for lunch service. What is the minimum internal temperature and time for ground beef?
- A customer orders a grilled salmon fillet and a medium steak. What is the minimum internal cooking temperature for whole seafood and steaks?
Last reviewed: · editorial process
PrepPass team · Verified against ServSafe Food Protection Manager Exam · How we review