A barbecue restaurant partially cooks ribs in the morning and finishes them to order. What limit does the Food Code put on the initial heating step?
a.It may last no longer than 20 minutes
b.It may last no longer than 30 minutes
c.It may last no longer than 45 minutes
d.It may last no longer than 60 minutes
Explanation
Non-continuous cooking requires an initial heating process no longer than sixty minutes, followed immediately by cooling under the standard cooling parameters and cold or frozen storage until the final cook. The operation also needs written procedures approved in advance by the regulatory authority.
Law Reference: FDA Food Code §3-401.14Practice 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 cook prepares a cornbread stuffing that contains diced cooked sausage and bakes it in a pan beside the turkey. What is the minimum internal temperature for that pan?
- A banquet chef roasts a 12-pound beef top round and holds the center at 130°F. What is the minimum holding time the whole-roast chart pairs with that temperature?
- A 6-pound pork roast goes into a still dry oven. What minimum oven temperature does the Food Code set for a roast under 10 pounds?
- A steakhouse that does not serve a highly susceptible population sells a whole-muscle intact beef steak rare. What must the kitchen do to that steak?
- A restaurant freezes its own snapper for ceviche in a standard freezer. Which freezing schedule does the Food Code specify?
- A sushi bar has a blast freezer that reaches -31°F. Which schedule satisfies parasite destruction?
Last reviewed: · editorial process
PrepPass team · Verified against ServSafe Food Protection Manager Exam · How we review