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What is the minimum internal temperature requirement for hot holding gravy on a breakfast buffet?

A. [tex]$135^{\circ} F \left(57^{\circ} C \right)$[/tex]

B. [tex]$145^{\circ} F \left(63^{\circ} C \right)$[/tex]

C. [tex][tex]$155^{\circ} F \left(68^{\circ} C \right)$[/tex][/tex]

D. [tex]$165^{\circ} F \left(74^{\circ} C \right)$[/tex]

Sagot :

GinnyAnswer
To determine the minimum internal temperature requirement for hot holding gravy on a breakfast buffet, let's analyze each of the given choices:

a. [tex]\(135^{\circ} F \left(57^{\circ} C \right)\)[/tex]

b. [tex]\(145^{\circ} F \left(63^{\circ} C \right)\)[/tex]

c. [tex]\(155^{\circ} F \left(68^{\circ} C \right)\)[/tex]

d. [tex]\(165^{\circ} F \left(74^{\circ} C \right)\)[/tex]

The correct answer for the minimum internal temperature requirement for hot holding gravy is [tex]\(135^{\circ} F\)[/tex]. This temperature ensures food safety and prevents the growth of harmful bacteria in the gravy while it is being held on the buffet.

Therefore, the minimum internal temperature requirement for hot holding gravy on a breakfast buffet is:

a. [tex]\(135^{\circ} F \left(57^{\circ} C \right)\)[/tex]

So, the correct answer is a. [tex]\(135^{\circ} F \left(57^{\circ} C \right)\)[/tex].
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