Question

1. equipment such as chafing dishes, steam tables and heated cabinets designed to hold foods hot should at least keep food temperatures at

a) 135°f (57°c)
b) 140°f (60°c)
c) 155°f (68°c)
d) 165°f (74°c)

Explanation:

In food safety, equipment used to hold hot foods must maintain a minimum temperature to prevent bacterial growth. The standard minimum temperature for holding hot foods is \(135^\circ\text{F}\) (\(57^\circ\text{C}\)).

Answer:

a) \(135^\circ\text{F}\) (\(57^\circ\text{C}\))