HACCPQuestion 198 of 240
Which pair correctly matches a critical control point with its critical limit?
a.Cooking poultry / 165°F
b.Cold holding / 140°F
c.Reheating / 100°F
d.Hot holding / 41°F
Explanation
Cooking poultry has a critical limit of 165°F. The other pairs are wrong: cold holding is 41°F or below, reheating is 165°F, and hot holding is 140°F or above.
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