FOODSAFE Level 1 Practice Test · Question
What is the minimum acceptable internal temperature for hot holding potentially hazardous foods?
Potentially hazardous foods must be held at 60°C or hotter to prevent the growth of harmful bacteria and keep them out of the danger zone.
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Question: What is the minimum acceptable internal temperature for hot holding potentially hazardous foods?
Answer options:
- 50°C (122°F)
- 55°C (131°F) ✅ 60°C (140°F)
- 63°C (145°F)
Correct answer: 60°C (140°F)
Explanation: Potentially hazardous foods must be held at 60°C or hotter to prevent the growth of harmful bacteria and keep them out of the danger zone.
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Question explanations
- Hot holding equipment must maintain potentially hazardous food at or above what temperature?
- What does a food handler with a communicable disease, like vomiting or diarrhea, primarily risk?
- What is the minimum internal cooking temperature for ground meat like hamburgers?
- Which foodborne illness is commonly associated with improperly cooked poultry or eggs?
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