FOODSAFE Level 1 Practice Test · Question
Hot holding equipment must keep potentially hazardous food at a minimum internal temperature of:
Food being hot held must maintain a temperature of 60°C (140°F) or above to prevent bacterial growth.
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Question: Hot holding equipment must keep potentially hazardous food at a minimum internal temperature of:
Answer options:
- 50°C (122°F)
- 57°C (135°F) ✅ 60°C (140°F)
- 63°C (145°F)
Correct answer: 60°C (140°F)
Explanation: Food being hot held must maintain a temperature of 60°C (140°F) or above to prevent bacterial growth.
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Related Questions
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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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