A food worker checks the temperature of hot-held sautéed mushrooms.
Which temperature would be cause for concern?
A. 131°F (55°C)
B. 136°F (58°C)
C. 142°F (61°C)
D. 145°F (63°C)
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Answer
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Step 1:Let's solve this food safety temperature problem step by step:
Step 2:: Understand Food Safety Temperature Requirements
For hot-held foods like sautéed mushrooms, the critical temperature is the minimum temperature that prevents bacterial growth. According to food safety guidelines, hot foods must be maintained at or above a specific temperature to prevent the growth of harmful bacteria.
Step 3:: Identify the Safe Holding Temperature
The safe minimum temperature for hot-held foods is $$145°F (63°C)$$.
This is the temperature at which most harmful bacteria are prevented from multiplying rapidly.
Step 4:: Analyze the Given Options
- D. $$145°F (63°C)$$ - Meets the minimum safe temperature requirement
Let's review each temperature:
Step 5:: Determine the Cause for Concern
The temperatures below $$145°F (63°C)$$ would be cause for concern because they are in the "danger zone" where bacteria can multiply quickly.
Final Answer
The other temperatures (A, B, and C) would be cause for concern as they are below the safe minimum holding temperature.
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