Question

online examination
examinee: mwaga, natalie
exam access code: 4841 0852 8725 48eh
course: servsafe food handler course and assessment
exam session number: 731909
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question 5 of 45

1. before placing it in the steam table, chili must be reheated to what minimum internal temperature for 15 seconds?

145°f (63°c)
165°f (74°c)
135°f (57°c)
175°f (79°c)

Explanation:

In food safety regulations for hot - held foods, chili (a type of food) must be reheated to 165°F (74°C) for 15 seconds before being placed in a steam table to ensure that harmful microorganisms are killed.

Answer:

165°F (74°C)