ServSafe Manager Practice Exam

What is the required minimum internal cooking temperature for rice that will be hot-held for service?

1. 145°F (63°C)

2. 135°F (57°C)

3. 155°F (68°C)

4. 165°F (74°C)

The correct answer is: 135°F (57°C)

The required minimum internal cooking temperature for rice that will be hot-held for service is 135°F (57°C). This temperature is important because it ensures that the rice is held at a safe temperature to prevent the growth of harmful bacteria. According to food safety guidelines, foods that are held hot for service must be kept at this minimum temperature to maintain both safety and quality. While other temperature options may pertain to different types of food or cooking methods, 135°F is specifically designated for hot-held foods that are not cooked further before serving. Maintaining the rice at this temperature helps to preserve its texture and moisture while ensuring that it remains safe for consumers.