Certified Professional Food Safety (CP-FS) Practice Exam

When can a roast hold at 130F instead of 135F?

1. When it is not cooked

2. After being properly cooked

3. When it is kept in a hot holding unit

4. Only if served immediately

The correct answer is: After being properly cooked

Holding a roast at 130°F instead of 135°F is permissible after the roast has been properly cooked. When meat is cooked to a certain temperature, it undergoes a process that kills harmful bacteria, and maintaining it at a slightly lower temperature for a specified period can still be safe, provided that the meat has reached the appropriate internal temperature during cooking. In the context of food safety, the guidelines are designed to prevent the growth of pathogens. If the roast has been initially cooked correctly to the recommended safe minimum temperature, it can be held at a lower temperature as long as it meets the required time and temperature specifications outlined in food safety protocols. This practice can help in preserving the quality of the meat while still keeping it safe for consumption. The other scenarios do not support the practice of holding a roast at 130°F without compromising food safety. For example, not cooking the roast beforehand would not eliminate potential bacteria; therefore, it must be cooked fully before considering lower holding temperatures. Similarly, hot holding units are designed to keep food at safe temperatures but do not alter the safety of the meat unless it has been satisfactorily cooked beforehand. Serving immediately does not factor into the safety of holding temperatures if the meat has not been adequately cooked.