A buffet restaurant checks its hot line every 4 hours. At the 4-hour check, the tomato soup reads 120°F. The cook suggests reheating it to 165°F. What should the manager decide?
a.Approve the reheat to 165°F, but require that the soup be served within 30 minutes and not put back in the steam well
b.Approve the reheat; holding 165°F for 15 seconds kills every pathogen that grew during the last 4 hours
c.Keep serving the soup, since tomato soup is acidic enough to count as a non-TCS food that needs no temperature control
d.Reject the reheat and discard the soup; under a 4-hour checking schedule, food found below 135°F must be thrown out
Giải thích
With 4-hour checks, the soup may have sat in the danger zone for nearly 4 hours, long enough for some bacteria to produce heat-stable toxins that reheating cannot destroy — so a 165°F reheat does not make it safe, whether or not it is served quickly. Tomato soup is a TCS food and needs temperature control. That is why the 4-hour schedule requires discarding food found out of temperature.
Trích dẫn luật: FDA Food Code §3-501.16Luyện miễn phí toàn bộ 500 câu hỏi — không cần đăng ký.
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Câu hỏi liên quan cùng chủ đề
- Why do many managers require hot-holding temperature checks every 2 hours instead of every 4 hours?
- What is the maximum internal temperature allowed for TCS food in cold holding, such as a salad bar pan of diced ham?
- During a mid-shift check, a manager finds tuna salad in the reach-in at 47°F. No one can say when the unit stopped holding temperature. What should the manager do?
- A kitchen checks its hot-held mashed potatoes every 2 hours. At the 2-hour check they read 128°F. What is the correct corrective action?
- Which set of practices best supports keeping food at safe temperatures on a hot line during service?
- A concession stand uses time as a public health control for hot dogs removed from temperature control at 11:00 a.m. If the hot dogs never had their temperature monitored after removal, by what time must they be sold, served, or discarded?
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