The minimum temperature required for hot holding cooked pork is a. 135°F (57°C). This is the temperature that should be maintained to ensure food safety during hot holding in a buffet line.
After it is cooked, pulled pork is placed in hot-holding equipment on a buffet line.
What is the minimum temperature required for pork in hot holding?
• a. 135°F (57°C)
O b. 145°F (63°C)
O c. 155°F (68°C)
• d. 165°F (74°C)
1 answer