To determine the minimum hot-holding temperature for fried shrimp, we must refer to food safety guidelines provided by health authorities. These guidelines are crucial to ensure that food is held at safe temperatures to prevent the growth of harmful bacteria and other pathogens that can cause foodborne illnesses.
Hot-holding refers to keeping cooked food at a specified minimum temperature to ensure it remains safe for consumption over a period of time.
Given the choices:
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]
From the food safety guidelines, the minimum hot-holding temperature for fried shrimp is [tex]$135^{\circ} F\ \left(57^{\circ} C\right)$[/tex]. This temperature ensures that any harmful bacteria are kept in check, making the shrimp safe to eat even after being held at this temperature for a while.
Therefore, the correct answer is:
d. [tex]$135^{\circ} F \left(57^{\circ} C\right)$[/tex]
