Question

please note: leaving this page before submitting your assessment will result in failing this attempt. if you exceed the number of allowed attempts, you will be locked out of your course and required to re-register. 19) you are cooking eggs for later service. what holding temperature would prevent contamination? a) 47°f (8°c) b) 82°f (28°c) c) 140°f (60°c)

Explanation:

Food safety guidelines state that hot - holding temperatures should be at or above 135°F (57°C) to prevent bacterial growth. Option c ($140^{\circ}F(60^{\circ}C)$) is above this threshold. Option a ($47^{\circ}F(8^{\circ}C)$) is a cold - holding temperature range (usually below 41°F (5°C) is ideal for cold - holding, but 47°F is still in the cold range which is not for hot - holding). Option b ($82^{\circ}F(28^{\circ}C)$) is in the temperature danger zone (41 - 135°F (5 - 57°C)) where bacteria can grow rapidly.

Answer:

C. 140°F (60°C)