Wendys Training Practice Test

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

1. 125 F

2. 130 F

3. 135 F

4. 140 F

The correct answer is: 135 F

The correct minimum internal cooking temperature for rice that is hot-held for service is 135°F. This temperature ensures that the rice is maintained at a safe level to prevent the growth of harmful bacteria and to preserve food quality. Hot-holding food at the correct temperature is crucial for food safety. Temperatures below this level can result in unsafe conditions as bacteria can grow in food that is not kept at a high enough temperature. It's important for food service employees to be well versed in these temperature guidelines to ensure customer safety and satisfaction. Maintaining the rice at or above 135°F is a standard practice in many food safety protocols to protect both the food and the health of those consuming it.