Cooked vegetables m<u>ust be held at a minimum temperature of 135°f</u> during serving.
<h2>Further Explanation
</h2>
Holding is a critical control point, a point or a stage of the process of serving the food to the consumer where it is highly important and cannot be eliminated to ensure safety of the consumer. Holding a hot food, say a cooked vegetable to its standard holding temperature of 135°f will guarantee its safety from harmful bacteria. Food that is served cold has also its standard holding temperature usually below 40°f.
Why this temperature is critical
Bacteria including the harmful bacteria that causes food poisoning grows and produce toxins at 40 ℉ - 140 ℉. This range of temperature is called the Danger Zone. Hence, keeping the food out of these temperature eliminate the risk of being contaminated from harmful bacteria.
Danger Zone is the range of temperature (40 ℉ - 140 ℉) where it is very ideal for harmful bacteria to grow rapidly. The maximum holding time of food at the danger zone is 2 hours. After 2 hours it is expected that bacteria has grown to unsafe levels.
Serving / Holding of Food
To prevent the exposure of the food at the danger zone. The following method are prescribed:
- Keep hot food hot—at or above 140 °F. Place cooked food in chafing dishes, preheated steam tables, warming trays, and/or slow cookers.
- Keep cold food cold—at or below 40 °F. Place food in containers on ice.
- Freezer temperature must be kept ideally at below -0.4 °F
- Chiller must be kept at or below 41 °F
Learn more:
- Time Temperature Control (TCS) brainly.com/question/9253766
- Cross Contamination brainly.com/question/1727840
- Food Label brainly.com/question/5830491
Keywords: holding time, danger zone, bacteria, food
