6 ms·

I have no experience with this subject, but I don't think hot food needing to be "held" at 135°F has any implications regarding the cooking temperature. The doc

by wonnor 4y ago

I have no experience with this subject, but I don't think hot food needing to be "held" at 135°F has any implications regarding the cooking temperature. The document you linked seems to be forbidding holding TCS food below 135°F for more than 4 hours.

boomboomsubban 4y ago
You're right, I misread it in my haste. So, NYC >Cook rare beef to at least 130°F https://www1.nyc.gov/site/doh/business/food-operators/food-safety-guidelines.page https://www1.nyc.gov/site/doh/business/food-operators/food-s... I realize it says temporary, but you can check the full guidelines where it says that 130°F is only permitted if you cook it for 112 minutes.