Latest / Food Service Exam Prep
ServSafe Manager Exam Prep 99, Hot Holding — 135°F or Higher, Check Every 4 Hours
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: - Time/Temperature Control for Safety (TCS) food must be hot-held at a minimum internal temperature of 135°F (57°C). - Food temperatures must be checked with a calibrated thermometer at least every four hours; checking every two hours is a best practice that…
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