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32. Hot TCS foods must be held at a temperature of at least:

A. [tex]130^{\circ} F \left(54^{\circ} C \right)[/tex]
B. [tex]135^{\circ} F \left(57^{\circ} C\right)[/tex]
C. [tex]145^{\circ} F \left(63^{\circ} C\right)[/tex]
D. [tex]165^{\circ} F \left(74^{\circ} C \right)[/tex]

Sagot :

GinnyAnswer
Certainly! Let's solve the problem of determining the correct temperature at which Hot TCS (Time/Temperature Control for Safety) foods must be held.

The problem provides us with multiple temperature options both in Fahrenheit (°F) and Celsius (°C):

- 130°F (54°C)
- 135°F (57°C)
- 145°F (63°C)
- 165°F (74°C)

First, let's list the given temperatures in both units for clarity:

1. 130°F corresponds to 54°C.
2. 135°F corresponds to 57°C.
3. 145°F corresponds to 63°C.
4. 165°F corresponds to 74°C.

All these temperature options are above the critical minimum temperature needed to ensure safety in hot TCS foods. Thus, all the given options (130°F, 135°F, 145°F, and 165°F) and their corresponding Celsius values (54°C, 57°C, 63°C, and 74°C) are valid temperatures at which hot TCS foods can be safely held to prevent bacterial growth and ensure food safety.

So, the correct answer includes all the provided temperature choices: 130°F (54°C), 135°F (57°C), 145°F (63°C), and 165°F (74°C).
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