Cooked vegetables must be held at a minimum temperature of 135°fduring serving. Further Explanation Holdingis 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.
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. Bacteria including the harmful bacteria that causes food poisoning grows and produce toxins at 40 ℉ - 140 ℉.
According to FDA, cooked vegetables should be kept at a temperature of 135℉ while serving.
The US Federal Department of Agriculture, suggests in its codes that the temperature of holding hot foods must be maintained at 135 ℉ or higher. FDA added that whenever the temperature of the cooked meals drops from 135 ℉ the foods enter the danger zone. It is the time bacteria begin to grow rapidly inside the foods.
According to the FDA, the food can be held at the minimum temperature of 135 Fahrenheit for eight hours but to ensure the safety of the foods 140 degrees Fahrenheit is recommended to avoid bacterial activity.
The foods that become poisonous in 4 hours include dairy and milk products. Meat (beef, lamb, pork), Eggs (apart from that you use to remove microorganisms). Baked potatoes, Tofu , Heat-treated plant foods , beans, rice, vegetables, poultry, and fish.
The recommended cooking time for foods like whole or ground poultry, stuffed poultry/seafood/meat is 15 seconds and up to 165℉ as Temperature Control for Safety (TCS) codes.
The minimum internal cooking temperature for the vegetables is 135 degree Fahrenheit.
Cooked vegetables m ust be held at a minimum temperature of 135°f during serving.
which is the correct sequence for the stages of mitotic cell division represented by the diagrams below.
Explanation: The minimum internal cooking temperature for the vegetables is 135 degree Fahrenheit.
The FDA Food Code requires that all hot foods be maintained at 135 °F or above. When temperatures of food fall below 135 °F, they are in the temperature danger zone—temperatures at which bacteria grow rapidly. Hold hot foods at 135 °F or above.
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The 2-hour/4-hour rule is a good way to make sure potentially hazardous food is safe even if it’s been out of refrigeration. The rule has been scientifically checked and is based on how quickly microorganisms grow in food at temperatures between 5°C and 60°C.
Bacteria grow most rapidly in the range of temperatures between 40 °F and 140 °F, doubling in number in as little as 20 minutes. This range of temperatures is often called the “Danger Zone.”
Hot TCS food should be received at 135 F (57 C) or higher; as with cold or frozen TCS food, be sure to document the temperature of hot TCS food upon receipt using a designated temperature log.
Note: There are three important temperatures to remember when cooking meat or eggs at home: Eggs and all ground meats must be cooked to 160°F; poultry and fowl to 165°F; and fresh meat steaks, chops and roasts to 145°F. Use a thermometer to check temperatures.