To determine the minimum hot-holding temperature for fried shrimp, we need to identify the safe temperature as recommended by food safety guidelines. These guidelines ensure that the food remains safe for consumption, preventing bacterial growth.
We are presented with the following options:
a. [tex]$105^{\circ} F \left(41^{\circ} C \right)$[/tex]
b. [tex]$115^{\circ} F \left(46^{\circ} C \right)$[/tex]
c. [tex]$125^{\circ} F \left(52^{\circ} C \right)$[/tex]
d. [tex]$135^{\circ} F \left(57^{\circ} C \right)$[/tex]
Among these options, the correct minimum hot-holding temperature for fried shrimp is:
d. [tex]$135^{\circ} F \left(57^{\circ} C \right)$[/tex]
Thus, the minimum hot-holding temperature for fried shrimp is [tex]$135^{\circ} F \left(57^{\circ} C \right)$[/tex].
