Originally Posted by parrothead
None of the above. Below 41 or above 140 is the correct answer.
Straight from the book:
Common opportunities for time-temperature abuse throughout the flow of food include:
-- Not cooking food to its required minimum internal temperature
-- Not cooling food properly
-- Failing to reheat food to 165 degrees F for fifteen seconds within two hours
-- Failing to hold food at a minimum internal temperature of 135 degrees F or higher or 41 degrees F or lower
She had to take the course from Servsafe ( I believe that is right)...