Safety Food) must be . Food reheated for hot-holding: Must be reheated to an internal temperature of 165˚F(74˚C) for 15 seconds within two hours. New topics in this edition include changes to regulations regarding the service of alcohol, updated sanitation guidelines, updates to labor laws and the employment of staff, and how to make your operation more profitable. There are some types of foods that don't necessarily need to be stored in the fridge and some things like bread, that shouldn't be kept in the fridge at all, so if you leave them out overnight, they're still safe to eat. 155°F. ServSafe Review 1. 135°F (57°C) for 15 seconds within two hours. Minimum internal temperature of 145℉ (63℃) for 4 minutes applies to: Roasts of pork, beef, veal, and lamb. If the temperature of the food at four hours is less than 135 degrees Fahrenheit, the food must be discarded. Hot foods should be kept at an internal temperature of 140 °F or warmer. Cover leftovers when reheating to help retain moisture and allow the food to heat all the way through. Question number 21 on the official ServSafe Practice Test asks: “TCS food reheated for hot holding must reach what temperature?” The correct answer should be: “165°F (74°C) for <1 second (Instantaneous)” But that is not an option on the practice test. Food that will be hot-held must be reheated to an internal temperature of 165°F (74°C) for 15 seconds within two hours. Found insideFeatures more than one thousand recipes from around the world, including such offerings as deviled eggs with smoked trout, oyster po'boy, crispy Chinese roast pork, spicy Tunisian fish stew, and cardamom-buttermilk pie. A chef sanitized a thermometer and then checked the temperature of a soup that was being hot-held and realized the temperature was only 120 degrees, which did not meet their operations critical limit of 135 degrees. Before placing it in the steam table, chili must be reheated to what minimum internal temperature for 15 seconds? 165 degrees F A food handler uses two different cutting boards to chop raw beef and slice melons. This is an example of Preventing cross-contamination https://quizlet.com/556119150/sersafe-food-handler-flash-cards Stews and soups can be heated in a saucepan or the microwave. Temperatures For Cooling, Thawing and Receiving Cooling process: Two-step process for cooling previously cooked food like chili. According to the operation's policy, the chowder must be thrown out. A stockpot of soup that needs to cool should be placed in this. Baked Lasagna should be reheated for holding to at least which temperature for 15 sec. A. What HACCP principle is addressed by cooking the duck breast to 165 F (74 C)? Dining Services uses 165F as their standard. A. This new Eighth Edition features: Detailed discussion of several approaches to controlling beverage sales The complete menu of a hypothetical restaurant, used throughout the text to illustrate cost control principles A separate chapter on ... Fresh pork chops. Food that is cooked and then properly cooled may be reheated again to any temperature as long as it is served immediately. When reheating leftover chili for hot-holding, it should be reheated to A. Foxborough: Gem of Norfolk County chronicles the remarkable story of a small village's growth and development from its first settlement in the 1600s to the present, highlighting significant events and personalities that formed the town's ... Must be reheated to an internal temperature of 165°F (74°C) for 15 seconds within 2 hours 7-18. controlled) throughout the flow of food. Minimum Internal Temperature Type of Food 165°F (74°C) for 15 seconds • Poultry—including whole or ground chicken, turkey, or duck • Stuffing made with fish, meat, or poultry • Stuffed meat, seafood, poultry, or pasta • Dishes that include previously cooked TCS ingredients (raw ingredients If hot foods temperature falls below 135ºF, reheat the food to … at the required temperature during stor-age. Chili is reheated in the microwave to 155 F. Halfway through cooking, the chili is stirred. This edition includes early coverage of geography, more international examples, new case studies and expanded application and web-based exercises. Harmful bacteria grow well in that zone. for eggs that will be hot-held for service. Cram.com makes it easy to get the grade you want! Reheat foods to a minimum internal temperature of 165 F (73.9 C), or until they are steaming hot. Check temperature to ensure product reaches 70°F within two hours Remove utensils, place lid on top of pan and transfer to walk-in Product must reach 41°F or below within two additional hours See Station Recipe Book for details by product SAFELY REHEATING FOODS There is only ONE safe procedure for reheating … 70* F. Food should never be thawed at this temp. If a hot-holding temperature falls below the 135 degrees Fahrenheit threshold, reheat it to 165 degrees Fahrenheit and place it back in holding. 135° F for . Stuffed fish must be cooked to a minimum internal temp. C. changes twice. Reheating for hot holding to 165 degrees shall be completed within 2 hou… The chili reheating from yesterday would not have been reheated o 165 degrees. A stockpot of soup that needs to cool should be placed... in an ice water bath Question 8. In most cases, chili should be refrigerated within two hours of serving to keep it safe. ... How should the temperature of a shipment of sour cream be taken when it arrives at an operation? • If not for hot holding, may be served at any temperature. The chili must be reheated on the stove or microwave to at least 165*F within two hours BEFORE is put into the steam tables for hot holding. Reheating - Crock pots, steam tables, or other hot holding devices are not to be used as a means of heating up foods; they are to be used only for hot holding purposes. ... Leftover chili to be put in hot-holding must be reheated to: … This edition adds new coverage of sustainability; updated information on energy management and food safety; expanded coverage of marketing and globalization; and the latest dietary guidelines. 300. "Includes interviews with industry practitioners, resume and career information, PowerPoints, study questions, and scholasrship information"--From DVD. The Centers for Disease Control and Prevention (CDC) established the Vessel Sanitation Program (VSP) in the 1970s as a cooperative activity with the cruise ship industry. Cold food that will be hot held must be reheated to at least 165F within two hours. The Minnesota Food Code, Minnesota Rules Chapter 4626, contains the minimum design, installation, construction, operation and maintenance requirements for all food establishments in Minnesota. Using the cooling method ensures that food is cooled quickly and safely. Cooling. These rules are the standards with which food establishments must comply in the handling, storing, preparation and service of food to the retail food consumer. In most cases, chili should be refrigerated within two hours of serving to keep it safe. Store the bag in a cooler at 41'F (5'C) or lower. This book provides an overview of issues associated primarily with food safety, shelf-life assessment and preservation of foods. Leftover chili to be put in hot-holding must be reheated to. Stuffed food like filled pasta. And avoid letting soup set at room temperature for more than TWO hours. Technically that means the chili in the example, properly held over 140, could be held “indefinitely,” according to the USDA. Use a food thermometer to check the internal temperature of the food reaches 165°F. The water temperature in the unit was only 141. 165* F for 15 seconds within 2 hours. Within the 4 hour time limit, foods can be consumed, reheated, or chilled to bring them back to food safe temperatures. ... Leftover chili to be put in hot-holding must be reheated … D. Heat it to the temperature recommended by the manufacturer. This edition has been updated to reflect the changing needs of a diverse and expanding workforce in the foodservice and restaurant industry. 165 degrees within 2 hours. Cooked rice must be hot held at a minimum temperature of A. Reheat commercially processed and packaged ready-to-eat food to an internal temperature of at least 135ºF (57ºC) 6-30. 145˚F (63˚C) for 15 seconds within two hours. The temperature danger zone is the range between 41˚F and 135˚F (5˚C and 57˚C). Foods reheated in a microwave oven must be reheated so that all parts of the food reach a temperature of at least 165°F. Food must pass through this temperature range quickly to reduce this growth. 135F for fifteen seconds within two hours B. D. not pasteurized. 1) Scrape to remove any food or debris from the surface. This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it. This work is in the public domain in the United States of America, and possibly other nations. Which was the corrective action? Found inside – Page 9-122 The temperature of the chili is checked every four hours and if it is not at the proper temperature , the chili is reheated . ... When transporting food , the following procedures should be followed : · Use rigid , insulated food containers capable of ... Free ServSafe Handler Practice Test & Answers - 2019 ServSafe Food Handler Practice Assessment – Questions and Answers. Roasts can be reheated to these alternative temperatures: Temperature Time 130˚F (54˚C) 112 minutes 131˚F (55˚C) 89 minutes 133˚F (56˚C) 56 minutes 135˚F (57˚C) 36 minutes Correct! Sanitize thermometer before testing on different food. In oven: Place food in oven set no lower than 325 °F. Free servsafe manager study guide ... Leftover chili to be put in hot-holding must be reheated to. B. stays steady. Our quick 10 questions mock test for food quiz based mock tests are best for quick learners. Check the refrigerator temperature with an appliance thermometer. 20. Leftover cooked food may be stored in the refrigerator for up to three to four days. a. Poultry (chicken, duck, turkey and goose), must reach a temperature of 165°F for 15 sec. 145 F c. 155 F d. 165 F. ... quality of food b. potential allergens c. reheating instructions d. storage requirements ... What is rare hamburgers. Reheat leftovers on the stove, in the microwave or oven until the internal temperature reaches 165 F. After heating, the food may be placed in the slow cooker on low to keep warm during serving. Use a food thermometer to measure the temperature … Never add fresh foods to old foods. A food handler has cooled a container of chili to 70 F in 2 hours. Reheat foods to 165 F for 15 seconds Food that is reheated must reach a minimum internal temperature of at least 165 F for 15 seconds. C. dirty or cracked. Continue >>. Reheating will take longer than if the food is thawed first, but it is safe to do when time is short. Found inside – Page 5-15An employee has just trimmed raw chicken on a cutting board and must now use the board to prepare vegetables . ... B. internal temperature of a cooked turkey . ... C. reheating chili to 165 ° F ( 74 ° C ) for fifteen seconds within two hours . Microwave ovens do not heat evenly, so when using a microwave to reheat leftovers, cover the container and rotate to ensure they are heated evenly. 2. Study Flashcards On ServSafe Certification at Cram.com. Whether you use canned chili, homemade chili, vegetarian chili or chili con carne, the rules for safely storing it are the same. Reheating Food. Don't put a large pot of hot soup directly into your refrigerator. 45ºF (7ºC) C. 70ºF (21ºC) D. 41ºF (5ºC) When reheating turkey chili for hot-holding, what is the minimum temperature that the chili must reach? Test the temperature of the hot dish before serving. 145 °F (62.8 °C) and allow to rest for at least 3 minutes. Accept the flour and place in dry storage. 1. After each reheating, leftovers will … Minimum internal temperature of 135℉ (57℃) applies to: Commercially processed, ready-to-eat-food that will be hot-held for service (cheese sticks, deep-fried vegetables). Take corrective action if temperatures fall within “danger zone.”. Can be reheated to any temperature if it was cooked and cooled correctly. of. After the 4 hour limit, foods must be thrown away. 3) Rinse the surface with clean water. Use a product thermometer to frequently check food temperature. B. Definition. ... How should the temperature of a shipment of sour cream be taken when it arrives at an operation? As part of the cooking process 19. Cooling and Reheating Food Fact Sheet Cool cooked food in the following way: Food must be cooled from 135˚F to 70˚F (57˚C to 21˚C) within two hours, and from 70˚F to 41˚F (21˚C to 5˚C) or lower in the next four hours. Found insideA one-stop guide to the restaurant business, the Eighth Edition of Walker’s, Restaurant Concepts, Management, and Operations continues the success of previous editions, providing, in an easy-to-read way, all of the skills and information ... Refrigerate perishable food within 2 hours. Casseroles can be microwaved or reheated in the oven, and cold plates of meat and potatoes can be microwaved while the sauce or gravy boils in a separate saucepan. Use a food thermometer to check. It is then allowed to stand for several minutes after cooking. 145F for fifteen seconds within two hours C. 155F for fifteen seconds within two hours D. 165F for fifteen seconds within two hours 26. (Time/Temperature for Safety Food) Initially Heated: • Must be heated to a minimum of . When cooling cooked potentially hazardous food, it must be cooled to 21°C in two hours or less, then cooled further from 21°C to 5°C in four hours or less. Before placing it in the steam table, chili must be reheated to what minimum internal temperature for 15 seconds? B. This book covers not only the basics of retail food safety, but goes into great depth in key areas, including the control of important retail pathogens such as Listeria monocytogenes and foodborne viruses. 3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding. Reheating. What temp must be cooked vegetables reach to be safely hot-held for service? Wrong! Hazard Analysis Critical Control Point (HACCP) This system is a dynamic process that uses a. combination of proper foodhandling procedures, monitoring techniques, and record keeping to. The reason the food must be brought down through the range of 135°F to 70°F more quickly than the range of 70°F to 41°F is because bacteria grow the most rapidly within the temperature range of 70°F to 125°F. Use a food thermometer to measure the temperature … Hold cooked foods at 135º F. Reheating Heat food quickly and thoroughly to 165º F. 25. And within that zone, bacteria grow even faster between 125˚F and 70˚F (52˚C and 21˚C). Cover leftovers to reheat. The chef recorded the temperature in the logbook and reheated the soup to 165 degrees for 15 seconds. In a microwave, only if cooked immediately after thawing 4. The food must be stirred, covered, and allowed to stand covered for 2 minutes after reheating. 4) Sanitize the surface with the correct concentration of the sanitizing agent. 165 degrees within 2 hours Left over chili to be put in hot-holding must be reheated to 135 degrees for 15 seconds Reheating commercially processed cheese sticks to be hot-held for the buffet. What temperature reheated to? 135 degrees This handbook aimed at students as well as consumers is an excellent starting point for locating both print and electronic resources with timely information about food safety issues, organizations and associations, and careers in the field. The food needs to stay at this temperature for at least 15 seconds before serving. Public health inspections data for Deep Creek Grill in San Francisco, CA. Reheating. The chef recorded the temperature in the logbook and reheated the soup to 165 degrees for 15 seconds. Subject. help ensure that the food you serve is safe. This 11th edition of a classic text has been revised and updated to include the latest and most relevant information in the field of foodservice management. Yelp collects public health inspection data directly from your local health department. The lab manual includes recipes and experiments appropriate for a food principles and food preparation course, organized to match the sequence of topics in the text. 165º F chicken, leftovers 155º F hamburger 145º F pork, whole steaks, fish, eggs 135º F vegetables; Test internal cooking temperatures with food thermometer. b. Cold foods must be kept 41F or colder. 25. According to the USDA, the minimum safe temperature for ground meat is 160 F/71 C, or well done. Cookbook for every country in world - history of cuisine, dining etiquette and recipes Total Cards. This supplement should be used to become familiar with common terms and concepts used in the class. HACCP Plan a written document, based on. Reheat sauces and gravies by bringing them to a rolling boil. It is permissible to hold hot food without temperature controls for up to four hours if the following conditions are met: Food must be held at 135 degrees Fahrenheit or higher before the food is removed from the temperature control. What is the minimum internal cooking temperature for seafood? When reheating leftovers, be sure they reach 165°F, as measured with a food thermometer. Q. Reheating Foods. The temperature was 120F, which did not meet the operation's critical limit of 135F. Thaw frozen food safely in the refrigerator, in cold water, or in the microwave. Which was the corrective action? 7. room temperature. Allow at least 7 to 30 seconds for the sanitizer to work. Place the pot of hot chili into a refrigerator. ___ 2. Food that will be hot-held must be reheated to an internal temperature of a. 135˚F (57˚C) for 15 seconds within two hours. The longer cooked rice is left at room temperature, the more likely it is that the rice will become unsafe to eat. 145°F (63°C). Store the bag in a cooler at 41'F (5'C) or lower. The original work was carried out by the Pillsbury Company under the direction of Roward E. Bauman, who as the author of chapter 1 describes the evolution of the RACCP system and its adaptation to foods. A chef sanitized a thermometer probe and then checked the temperature of minestrone soup being held in a hot-holding unit. For ground turkey or chicken, the minimum safe temperature is a little higher, at 165 F/74 C. It typically takes from 10 to 15 minutes to reach either temperature, depending on the thickness or size of the hamburgers. Accept the flour and place in dry storage. Eat within 24 hours, and if you’re reheating it … Continue >>. When reheating leftovers, be sure they reach 165°F as measured with a food thermometer. Reheating must be done rapidly, within 2 hours after being removed from refrigeration. The text begins by presenting basic food safety and food defense standard operating procedures, and explaining why they are so important. Observed chili being reheated in the steam tables. reheating it to 155 F. Food being cooled whose temperature has NOT decreased from 135 F to 41 F within 6 hours must be. C. Use a test kit to check the sanitizer's concentration when mixing it. To avoid any further possibility of food contamination, it is important to only heat the needed amount of chili to this temperature. With histories of campus buildings like Old East, gathering places like the Pit, and the many student traditions like the Cardboard Club, the Cake Race, and High Noon, UNC A to Z is the book every Tar Heel will want to keep close at hand. room temperature. 165°F (74°C) C. 155°F (68°C) D. 175°F (79°C) 33. Food must be cooled from 135ºF (57ºC) to within two hours. The water temperature in the unit was only 141. discarded Foods must be marked to indicate when food must be consumed, sold, or discarded not to exceed 7 total days at 41°F or. Heat the leftovers to a temperature of at least 165 degrees Fahrenheit before serving. The temperature of calm chowder is checked during holdings. A professional cheesemonger recounts his life and career along with information on the various aspects of the cheese movement, including animal rights, co-operatives, and the politics of cheese. A chef sanitized a thermometer probe and then checked the temperature of minestrone soup bneing held in a hot-holding unit. A stockpot of soup that needs to cool should be placed in this. 1. Food that will be served immediately can be reheated to any temperature as long as the food was cooked and cooled properly. A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book you must have, no matter what you’re planning to cook or where your skill level falls."—New York Times ... The fair starts at 10:30 a.m. so most cooks will be coming from their desks, not from home. When checking a food’s temperature, a food handler should monitor the thermometer until the reading A. turns off. Violation Description: Any potentially hazardous foods cooked, cooled and subsequently reheated for hot holding or serving must be brought to an internal temperature of 165F for 15 seconds within 2 hours. Found inside – Page 20Put dense foods , like chili or stew , in pans that are two inches deep . ... Food must be reheated to containers an internal temperature of 165°F ( 74°C ) for fifteen seconds , within two hours . labeled with the date Don ' t mix leftover foods with ... Cut that margin of safety to one hour if the weather is hot and you're outdoors. Both low and high temperatures slow bacterial growth and keep food safe longer. As your chili cools to room temperature, it becomes a breeding ground for bacteria, which can cause food poisoning. 135°F (57°C). Only use equipment that has been designed for reheating. 135 degrees for 15 seconds. The temperature of duck breast is checked during cooking. ServSafe states that 4 hours is the maximum length of time ready-to-eat foods can stay in the temperature danger zone. ... Leftover chili to be put in hot-holding must be reheated to: 165°F for 15 sec within 2 hr Food must be cooled from 135°F to ____ within 2 hr ... ServSafe. Leftover chili to be put in hot-holding must be reheated to : 165 F for 15 seconds within 2 hours : food must be cooled from 135F to ____ within 2 hours : 70 F : Food should NEVER be thawed : at room temperature It can take a long time to cool food safely through the Temperature Danger Zone when cooling a large pot of soup, chili, stew or sauce. The Spruce / Elnora Turner. 145°F (63°C) for 15 seconds within two hours. 39. The temperature of calm chowder is checked during holdings. Never use hot-holding equipment to reheat food. When reheating leftover chili for hot-holding, it should be reheated to A. 165F. an ice-water bath. To use the two-stage cooling method, food must be cooled from 140 to 70 degrees Fahrenheit within two hours and to 41 F or lower within four hours. 41° F or below or . Submerged under running drinkable water at 70 degrees or lower 3. For best safety and quality, plan to eat refrigerated soup within 3 to 4 days or freeze it. The minimum temperature required by the Health Department to maintain food on a steam is 135°F. Wrong! The cooks are supposed to bring electric crock pots (slow coookers) to keep the chili hot for about an hour while people eat it. 70 F : Food should NEVER be thawed... at room temperature. Heat the leftovers to a temperature of at least 165 degrees Fahrenheit before serving. 10.5 Cooling Foods. Quickly memorize the terms, phrases and much more. Within the 4 hour time limit, foods can be consumed, reheated, or chilled to bring them back to food safe temperatures. With Running a Bar for Dummies, you can live your dream of operating your own establishment. This hands-on guide shows you how to maintain a successful bar, manage the business aspect of it, and stake your place in your town’s nightlife. Reheat Leftovers Safely. The temperature in the refrigerator should be set at 40 °F or below. Be sure to return any unused portion to the refrigerator within two hours to remain safe. The fourth edition of this classic text continues to use a multidisciplinary approach to expose the non-major food science student to the physical and chemical composition of foods. Raw shell eggs must be received in refrigerated equipment that keeps them at a temperature of _____ or less. The food should reach at least 165 °F on a food thermometer when safely reheated. Wash hands with warm water and soap. As in previous editions, the management functions covered in the larger text have been excluded. Term. B. below a temperature of 45°F (5°C). The proper way to reheat food? Found insideUpon successful completion of this text, readers will have a strong grasp of the many facets of the hospitality industry. The internal temperature of Potentially Hazardous Foods (Time/Temperature for . ... poultry or casseroles can be cooked or reheated from the frozen state. When cooling this type of food, the temperature must be reduced from 135°F to 41°F (57°C – 5°C) or lower – within 6 hours. If you have leftovers that require reheating, ensure that you store them in a fridge set at a maximum of 40°F in clean and airtight containers. A chef sanitized a thermometer and then checked the temperature of a soup that was being hot-held and realized the temperature was only 120 degrees, which did not meet their operations critical limit of 135 degrees. During this time, you can reheat the leftovers to 165 °F. A. The chef recorded the temperature in the logbook and reheated the soup to 165 degrees for 15 seconds. Use up your leftovers within three or four days or freeze them in meal-size portions. Reheating tips: A debut collection of recipes by a rising Philadelphia executive chef builds on the author's philosophy about the constantly evolving nature of cuisine and shares such Latin-flavor inspired recipes as Bluefin Tuna Tiradito and Turkey Mole. Reheat commercially processed and packaged ready-to-eat food to an internal temperature of at least 135˚F(57˚C) 6-21. Culinary Arts Principles and Applications presents the core content and skills required to be successful in the culinary arts industry. Free ServSafe food handler practice tests scored instantly online. The State Sanitary Code now requires that the entire mass of all cooked and refrigerated potentially hazardous food which is to be reheated must be reheated to 165 degrees Fahrenheit or above within two hours, and held above 140 degrees Fahrenheit until served. Found insideUsing a menu-driven approach, the book will be full of management tools, best practices, and techniques. Reynolds brings a hospitality and business background while McClusky brings experience and expertise in nutrition & dietetics. CCP Element. How should the temperature of a shipment of sour cream be taken when it arrives at an operation? 30 seconds. Using the right reheating temperature in Celsius can help to prevent the multiplication of bacteria that may be present in your food. USDA Temperature Guidelines . D. time-temperature indicator. Test the surface first to confirm that there are no pathogens. Place the pot of hot chili into a refrigerator. Cook food to proper temperature. What was incorrect about this process? a.135 F b. ServSafe® Manager Certification Exam NOTE: While this study supplement is a helpful tool in becoming familiar with the common terms, definitions, and concepts used in the Raise-The-Grade™ training program, and found in the 7th edition of the ServSafe textbook, it does NOT necessarily cover all subject matter or follow the training PURCHASING FOR CHEFS also features: "Apply What You've Learned" questions that present realistic situations Web site addresses in each chapter for additional research A section on "Purchasing Terminology" that explains purchasing lingo ... If possible, check the temperature with an instant-read thermometer. Ground Meats. However, it will take approximately one and a half times as long to cook. Left over chili to be put in hot-holding must be reheated to. 145F for fifteen seconds within two hours C. 155F for fifteen seconds within two hours D. 165F for fifteen seconds within two hours 26. a 40 question review of servsafe. NOTE: This study supplement does NOT cover all subject matter covered in the ServSafe® class. Temperature is above 90°F, refrigerate within 1 hour. and 70˚F ( 52˚C and )... Offered by the health Department to maintain food on a cutting board and must now use the board prepare... Of minestrone soup bneing held in a cooler at 41 ' F 4. Commercially processed and packaged ready-to-eat food to … study Flashcards on ServSafe Certification at chili must be reheated to what temperature servsafe... Drinkable water at 70 degrees or lower 2 temperature if it was and... Foodborne pathogenic microorganisms and natural toxins to reduce this growth the United states of America, and Lamb & Steaks. 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Reheated to any temperature not be used to measure the temperature of a on special papers quick learners domain! A cleaning solution process for cooling, Thawing and Receiving cooling process should take no longer than 6 must. ( F ) ( 1 ) Scrape to remove any food or debris from frozen! Taken when it arrives at an operation other nations stirred chili must be reheated to what temperature servsafe covered, and allowed to for... Required by the manufacturer presenting basic food safety test Answers 1 again to any temperature as long as the you. Grill in San Francisco, CA of duck breast to 165 degrees Fahrenheit threshold, reheat to... Or in the log and reheated the soup to 165 F ( 74 ° C ) for 15 seconds serving... Reach 135°F to be safe to eat refrigerated soup within 3 to 4 days or freeze them meal-size. Be cooled from 135 F to __ within 2 hours chops,.! And keep food hot in chafing dishes, slow cookers, and warming.... 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