Question: At what temperature should hot foods be maintained to keep them out of the danger zone? At or above 1 0 5 F ( 4

At what temperature should hot foods be maintained to keep them out of the danger zone?
At or above 105F(41C)
At or above 115F(46C)
At or above 125F(52C)
At or above 135F(57C)
At what temperature should hot foods be maintained to keep them

Step by Step Solution

There are 3 Steps involved in it

1 Expert Approved Answer
Step: 1 Unlock blur-text-image
Question Has Been Solved by an Expert!

Get step-by-step solutions from verified subject matter experts

Step: 2 Unlock
Step: 3 Unlock

Students Have Also Explored These Related General Management Questions!

Q:

Some recent financial statements for Smolira Golf, Inc., follow. Find the following financial ratios for Smolira Golf (use year-end figures rather than average values where appropriate): (Do not...

Q:

At what temperature should hot foods be maintained to keep them out of the danger zone? At or above 1 0 5 \ deg F ( 4 1 \ deg C ) At or above 1 1 5 \ deg F ( 4 6 \ deg C ) At or above 1 2 5 \ deg F (...

Q:

MULTIPLE CHOICE DO NOT NEED TO EXPLAIN Please answer carefully and accurately 1.) The food in dry storage should A. Be kept at a humidity of 80% to 90% B. Be held at a temperature between 10C (50F)...

Q:

MULTIPLE CHOICE DO NOT NEED TO EXPLAIN Please answer carefully and accurately 1.) The food in dry storage should A. Be kept at a humidity of 80% to 90% B. Be held at a temperature between 10C (50F)...

Q:

MULTIPLE CHOICE DO NOT NEED TO EXPLAIN Please answer carefully and accurately 1.) What is the next step, if the critical limit has not been reached? A. Verify your system is working B. Record the...

Q:

MULTIPLE CHOICE DO NOT NEED TO EXPLAIN Please answer carefully and accurately 1.) What is the next step, if the critical limit has not been reached? A. Verify your system is working B. Record the...

Q:

I want a case study on Hasen Restaurant to include summary, 3 long and 5 short term issues, SWOT analysis, PORTERS FIVE analysis, 3 short and 2 long term alternatives, implementation, monitor and...

Q:

and then we should allow 11112111 to return and change the food. {2] Food may not reach the necessarily needed temperature. life should hot dishes are served hot and cold dishes are served cold. Hot...

Q:

Supply Chain Management Introduction Outline What is supply chain management? Significance of supply chain management. Push vs. Pull processes utdallas.edu/~metin 1 A Generic Supply Chain Sources:...

Q:

guess my first feeling was embarrassment, which quickly turned to frustration, then anger, Alfredo said to Franny. I can understand why you felt that way. I would have, too! replied Franny. Alfredo...

Q:

I guess my first feeling was embarrassment, which quickly turned to frustration, then anger, Alfredo said to Franny. I can understand why you felt that way. I would have, too! replied Franny. Alfredo...

Q:

The gross earnings of the factory workers for Vargas Company during the month of January are $66,000. The employers payroll taxes for the factory payroll are $8,000. The fringe benefits to be paid by...

Q:

6. The fox population in a remote section of Ontario was tracked for three years, starting in January 2010, and the following curve of best fit was created based on the data. 2000 u o! lat nd 1500...

Q:

Activity-Based Supplier Costing and Quality Management Noguchi Company manufactures cooling systems. Noguchi produces all the parts necessary for its product except for one electronic component,...

Q:

Make a statement of cashflows in good form. X X M Inbox 2,50 x M Logistics : * Course: ST: X|MyDrive- x B Group 2 Pex Course ID: Cth Moodle X C Get HomeX C Photos Screx Interview X + ....