FOODSAFE Level 1

Set · 2026-10

A cook is reheating previously cooked, cooled potentially hazardous food for hot holding in BC. Which target is generally appropriate?

Select oneReheat rapidly to at least 74 degrees C, then hold at 60 degrees C or hotterWarm slowly to 40 degrees C and serve throughout the dayUse the hot-holding unit to warm it gradually overnightReheat only until the surface feels warm

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2026-10 · 30 practice questions with explanations

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FOODSAFE Level 1

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