A cook pulls cooled pot roast from the walk-in at 10:00 a.m. to reheat for the lunch line. What is the latest time it may reach 165°F?
a.By 10:30 a.m., within 30 minutes of leaving the cooler
b.By 11:00 a.m., within 1 hour of leaving the cooler
c.By 1:00 p.m., within 3 hours of leaving the cooler
d.By 12:00 p.m., within 2 hours of leaving the cooler
Explanation
Reheating for hot holding must be done rapidly, and the time the food spends between 41°F and the required reheating temperature may not exceed 2 hours. The pot roast must reach 165°F for 15 seconds by noon, and a slow steam table cannot do that work.
Law Reference: FDA Food Code §3-403.11Practice all 500 questions free — no signup required.
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