Time & Temperature (NYC)Câu 61 / 240
A customer orders a dish and the cook reheats a previously cooked component to serve it right away (not for hot holding). What temperature rule applies?
a.It must reach 158°F
b.There is no minimum reheat temperature for TCS food reheated for immediate service to order, though rapid heating is still good practice
c.It must reach 140°F within 30 minutes
d.It must reach 165°F within 2 hours
Giải thích
Food reheated for immediate service to a customer's order has no specified minimum reheating temperature, since it will be eaten right away; the strict 165°F-within-2-hours rule applies to food reheated for hot holding. Even so, heating quickly through the danger zone is good practice. Commercially processed ready-to-eat food reheated for hot holding needs at least 135°F to 140°F.
Trích dẫn luật: NYC Health Code Article 81Luyện miễn phí toàn bộ 240 câu hỏi — không cần đăng ký.
Câu hỏi liên quan cùng chủ đề
- How often should a supervisor check the temperatures of TCS food during holding, as a best practice?
- Which method helps TCS food cool quickly enough to meet NYC's 2-hour and 4-hour cooling limits?
- Shell eggs that will be hot-held for later service (not cooked to order) must be cooked to a minimum internal temperature of:
- Which statement about freezing TCS food is correct?
- A NYC concession stand wants to hold hot dogs using time instead of temperature control. If food is removed from temperature control, it must be marked and discarded after a maximum of:
- Why does NYC require poultry to be cooked to a higher temperature (165°F) than a whole beef steak (145°F)?
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