Food Handlers Card Practice Test· ANSI-accredited programs (FDA Food Code)
When reheating cooked TCS food for hot holding, you must heat it to:
Choices
- A135°F (57°C) within 4 hours
- B145°F (63°C) within 1 hour
- C165°F (74°C) within 2 hoursCorrect
- D155°F (68°C) within 3 hours
Answer
165°F (74°C) within 2 hours
Previously cooked and cooled food reheated for hot holding must reach 165°F (74°C) for 15 seconds within 2 hours.
Practice the full Food Handlers Card Practice Test
30 questions in the pool · 25-question timed exam.
More from this topic
- Q7What is the minimum internal cooking temperature for poultry (chicken and turkey)?
- Q8What is the minimum internal cooking temperature for ground beef?
- Q9What is the minimum internal cooking temperature for a whole cut of fish, beef steak, or pork chop?
- Q10Hot-held food must be kept at what minimum temperature?
- Q11The two-stage cooling method requires cooling hot food from 135°F to 70°F within:
- Q13The best way to check that food has reached a safe temperature is to: