Time & Temperature (NYC)Question 70 of 240
A NYC supervisor sets up a system to monitor cooking, cooling, holding, and reheating temperatures. This documentation is best described as:
a.A temperature log used as part of active managerial control to verify time-temperature safety
b.An unnecessary formality
c.A marketing tool
d.Only required for frozen desserts
Explanation
A temperature log records cooking, cooling, holding, and reheating temperatures so the supervisor can verify that critical limits are met and catch deviations early — a core part of active managerial control. It supports corrective action and demonstrates compliance to inspectors. It is not a mere formality or limited to one food type.
Law Reference: NYC Health Code Article 81Practice all 240 questions free — no signup required.
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