Maggie's Catering is delivering 10 hot lasagnas to a birthday party.

Catering and off-site service present unique challenges for maintaining food safety. Hot TCS foods, such as lasagna, must be kept out of the Temperature Danger Zone ($41^{\circ}F$ to $135^{\circ}F$) to prevent the growth of bacteria likeBacillus cereusorClostridium perfringens. According to the FDA Food Code and ServSafe, the minimum temperature forhot holding and transportis$135^{\circ}F$ ($57^{\circ}C$).

When the catering kitchen prepares the lasagna, it must first be cooked to the correct internal temperature ($165^{\circ}F$ since it usually contains a mix of cheese, pasta, and potentially meat). However, for the purposes of holding and delivery, it must never drop below the $135^{\circ}F$ threshold. Maggie’s Catering must use insulated, food-grade containers designed to retain heat during the journey. If the lasagna arrives at the destination below $135^{\circ}F$, it may need to be discarded or reheated to $165^{\circ}F$ if the time it spent in the danger zone was less than two hours. Option A is in the danger zone; Options C and D are higher than necessary for holding. Managers must ensure that temperatures are recorded before the food leaves the facility and upon arrival at the event site to demonstrate a continuous "Active Managerial Control" of the food's safety throughout the transit process.