ServSafe Manager Exam Prep 94, Cooking Temp 135°F — Commercially Processed RTE Hot-Held Titelbild

ServSafe Manager Exam Prep 94, Cooking Temp 135°F — Commercially Processed RTE Hot-Held

ServSafe Manager Exam Prep 94, Cooking Temp 135°F — Commercially Processed RTE Hot-Held

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This podcast is made by Ran Chen, who holds an EA license, Insurance and Securities licenses (Series 6, 63, 65), and the CFP® designation. He is passionate about opening access to high-quality exam preparation resources and helping learners prepare more effectively for professional certification exams. In this episode you will learn: - The 135°F minimum temperature is for hot-holding commercially processed ready-to-eat foods and plant-based foods like fruits, vegetables, and grains. - This temperature's purpose is to prevent pathogen growth during hot-holding, not to act as an initial pathogen kill step. - A common exam trap is to incorrectly select 135°F as the cooking temperature for raw animal products like chicken (165°F) or pork (145°F). - There is a critical difference between heating commercially processed foods (to 135°F) and reheating food cooked in-house (to 165°F). - The mnemonic 'One-three-five keeps plants and processed alive' can help you remember which foods this temperature applies to for the exam. For more free exam prep tools, practice questions, and AI-powered explanations, visit https://open-exam-prep.com/ or YouTube Channel: https://www.youtube.com/@Open-exam-prep
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