To determine which temperature would be cause for concern when hot-holding sautéed mushrooms, we need to know the safe temperature threshold for hot-held foods. According to food safety guidelines, hot-held foods should be kept at or above [tex]\(135^{\circ} F \left(57^{\circ} C \right)\)[/tex] to prevent the growth of harmful bacteria.
Let's review each of the given temperature options to see if they meet or exceed the safe threshold of [tex]\(135^{\circ} F\)[/tex]:
a. [tex]\(131^{\circ} F \left(55^{\circ} C \right)\)[/tex]
b. [tex]\(136^{\circ} F \left(58^{\circ} C \right)\)[/tex]
c. [tex]\(142^{\circ} F \left(61^{\circ} C \right)\)[/tex]
d. [tex]\(145^{\circ} F \left(63^{\circ} C \right)\)[/tex]
- Option a: [tex]\(131^{\circ} F\)[/tex] is below the safe threshold of [tex]\(135^{\circ} F\)[/tex]. This temperature would be a cause for concern as it can allow harmful bacteria to grow.
- Option b: [tex]\(136^{\circ} F\)[/tex] is above the safe threshold. This temperature is safe and not a cause for concern.
- Option c: [tex]\(142^{\circ} F\)[/tex] is also above the safe threshold. This temperature is safe and not a cause for concern.
- Option d: [tex]\(145^{\circ} F\)[/tex] is well above the safe threshold. This temperature is safe and not a cause for concern.
Out of the given options, the temperature [tex]\(131^{\circ} F\)[/tex] (option a) is below the safe threshold of [tex]\(135^{\circ} F\)[/tex]. Therefore, the temperature that would be a cause for concern is:
a. [tex]\(131^{\circ} F \left(55^{\circ} C \right\)[/tex])
