New York City Food Protection Practice Test

What temperature must previously cooked and refrigerated foods reach before being served from a hot holding unit?

1. 145°F

2. 165°F

3. 180°F

4. 150°F

The correct answer is: 165°F

Previously cooked and refrigerated foods must reach a temperature of 165°F before being served from a hot holding unit. This specific temperature is critical because it ensures that any potential pathogens that may have developed during the cooling and refrigerated storage of the food are effectively destroyed. When food is cooked initially, it can sometimes harbor bacteria that can grow during the cooling process if not handled properly. Reheating to 165°F ensures a safe temperature that mitigates the risk of foodborne illnesses by eliminating harmful microorganisms. The other temperature options do not provide the same level of safety. For example, 145°F is generally the minimum cooking temperature for certain foods such as fish and pork but is not sufficient for reheating previously cooked foods that may have been in the danger zone of temperature (between 41°F and 135°F) for too long. Similarly, while 180°F is higher than necessary and can lead to food drying out or becoming overcooked, 150°F does not adequately ensure the safety of the food either. Thus, reaching 165°F is the established standard to effectively ensure food safety.