A cook opens a sealed pouch of commercially processed pulled pork and puts it in the steam table. To what temperature must it be heated?
a.To 165°F, the same as food that was cooked and cooled in house
b.To 135°F, because it was processed in an inspected plant
c.To 155°F, because pork is a non-intact meat product
d.To 145°F, because the pouch was sealed until service
Explanation
Ready-to-eat TCS food that was commercially processed and packaged in a plant inspected by the regulatory authority is heated to at least 135°F when reheated for hot holding. The 165°F requirement applies to food that the operation cooked, cooled, and is reheating itself, where handling in the kitchen could have reintroduced pathogens.
Law Reference: FDA Food Code §3-403.11Practice all 500 questions free — no signup required.
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