HACCPQuestion 186 of 240
How often should hot-holding and cold-holding temperatures be checked during service?
a.At least every two hours
b.Only once at opening
c.Once a week
d.Only when the inspector visits
Explanation
Holding temperatures should be checked at least every two hours so problems are caught before food spends too long in the danger zone. Checking only once, weekly, or only for inspections leaves long gaps where food can become unsafe.
Law Reference: NYC Health Code Article 81Practice all 240 questions free — no signup required.
Related questions on this topic
- At which step should you first insert a thermometer to check if a whole roast chicken is safely cooked?
- A pizzeria makes a big batch of tomato sauce to cool overnight. Which method best speeds safe cooling?
- Which HACCP principle comes immediately after determining the critical control points?
- Why should hazardous food not be reheated on a steam table?
- Which is a physical hazard a hazard analysis would identify?
- A cook wants to hold cold cut melon for a lunch buffet. What is the correct cold-holding critical limit?
Last reviewed: · editorial process
PrepPass Editorial Team · Verified against NYC Food Protection Certificate Exam · How we review