A catering crew loads hot chafing pans and cold salads for a venue 40 minutes away. What must the transport equipment do?
a.Keep hot food at 135°F or above and cold food at 41°F or below
b.Keep hot food at 120°F or above and cold food at 50°F or below
c.Keep all food at any temperature for up to 2 hours in transit
d.Keep all food covered, since transit time is under 1 hour
Explanation
Transport does not suspend the holding rules: hot TCS food stays at 135°F or above and cold TCS food at 41°F or below unless the operation is running written time-as-a-control procedures. Insulated carriers must be preheated or prechilled, and the crew probes the food on arrival rather than assuming the trip was short enough.
Law Reference: FDA Food Code §3-501.16Practice all 500 questions free — no signup required.
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