Week 2 - August HACCP 9 | Holding Food for Service

If the core temperature of a food item is between 5°C and 60°C then the food can safely be put into temperature holding equipment?

• true
• false

Answer explanation

False - To be held in holding equipment, food should be below 5°C or above 60°C

Food holding equipment cannot effectively be used to either chill food down or heat food up and thus should never be used for such a purpose?

• true
• false

Food holding time should not exceed 2 1/2 hours?

• true
• false

Answer explanation

False - Food holding time should not exceed 2 hours

Batch cooking eliminates extended holding time?

• true
• false

The ideal holding temperature for meats is 82°C to 88°C?

• true
• false

Answer explanation

False - The ideal holding temperature for meat is >63°C

To ensure that the food is holding at the right temperature use the temperature gauge on the holding equipment?

• true
• false

Answer explanation

False - Use a probe thermometer to test random samples frequently

Highly perishable and potentially hazardous foods should be destroyed after holding?

• true
• false

Ice used to hold food at temperature can be used for drinks after food service?

• true
• false

Answer explanation

False - Ice used to hold food at temperature should never come into direct contact with food.