HACCPQuestion 192 of 240
In the flow of food, when should a supervisor first control temperature for a delivery of fresh chicken?
a.Only after cooking
b.Only when it is served
c.At receiving, by checking it arrives at 41°F or below
d.There is no need to control it until storage
Explanation
Temperature control begins at receiving; cold TCS chicken should arrive at 41°F or below and be moved quickly into cold storage. Waiting until cooking or service ignores the growth that can occur earlier in the flow of food.
Law Reference: NYC Health Code Article 81Practice all 240 questions free — no signup required.
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