HACCPQuestion 171 of 240
What is the critical limit for cooking poultry and stuffed foods in a NYC kitchen?
a.140°F
b.165°F
c.120°F
d.100°F
Explanation
Poultry and stuffed foods must reach an internal temperature of 165°F, the critical limit at the cooking control point. Lower temperatures leave harmful bacteria alive in these higher-risk foods.
Law Reference: NYC Health Code Article 81Practice all 240 questions free — no signup required.
Related questions on this topic
- Which HACCP principle involves keeping temperature logs and cooking charts to prove the plan is being followed?
- Reviewing your HACCP records weekly and testing thermometers to confirm the whole system is working is called:
- In most restaurant kitchens, which step is a critical control point because bacteria can be destroyed there?
- At the cooling critical control point, cooked food must drop from 140°F to 70°F within:
- The total allowed time to cool cooked food from 140°F all the way to 41°F is:
- Reheating previously cooked food for hot holding requires reaching what temperature within two hours?
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