The nutritionist of a company that serves lunch to its employees plans to conduct training on good practices in food preparation, using Resolution ...

The nutritionist of a company that serves lunch to its employees plans to conduct training on good practices in food preparation, using Resolution RDC nº 216/2004, from the National Health Surveillance Agency, as a reference. Within the information, the nutritionist should explain that for hot conservation, prepared foods should:


A) be subjected to a temperature higher than 70ºC for a maximum of 3 hours
B) be subjected to a temperature higher than 65ºC for a maximum of 4 hours
C) be subjected to a temperature higher than 60ºC for a maximum of 6 hours
D) be subjected to a temperature higher than 55ºC for a maximum of 5 hours