To determine the minimum temperature required for pork in hot-holding, let's first understand what is meant by hot-holding. Hot-holding refers to keeping food at a specific temperature to ensure it stays safe to eat and prevent bacterial growth.
Here are the temperature options given in the question:
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]
Among these options, the minimum temperature required for hot-holding pork on a buffet line is indeed given as [tex]\(135^{\circ} F (57^{\circ} C)\)[/tex]. This temperature is specifically chosen to prevent the growth of harmful bacteria and to ensure the pork remains safe for consumption.
Hence, the correct answer is:
a. [tex]\(135^{\circ} F \left(57^{\circ} C \right)\)[/tex]
This minimum holding temperature helps maintain food safety standards and ensures that the pork remains at a safe temperature for guests to eat.
