HACCPQuestion 186 of 240
How often should hot-holding and cold-holding temperatures be checked during service?
a.Only when the inspector visits
b.Only once at opening
c.At least every two hours
d.Once a week
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.
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