HACCPQuestion 189 of 240
A cook wants to hold cold cut melon for a lunch buffet. What is the correct cold-holding critical limit?
a.60°F or below
b.45°F or below
c.41°F or below
d.50°F or below
Explanation
Cut melon is a hazardous food and must be cold held at 41°F or below to stay out of the danger zone. The higher temperatures fall inside the danger zone where bacteria multiply.
Law Reference: NYC Health Code Article 81This topic, taught in full in the NYC Food Protection Certificate guide. NYC Food Protection Certificate — Complete Study Guide (2026) — PDF + EPUB, $14.99 · 14-day refund →
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