HACCPCâu 167 / 240
A cook finds that reheated rice only reached 120°F. Continuing to heat it until it reaches 165°F is an example of:
a.Hazard analysis
b.Verification
c.A corrective action
d.Monitoring
Giải thích
Taking action when a critical limit is not met, such as continuing to heat undercooked rice to 165°F, is a corrective action, the fifth HACCP principle. Monitoring only checks the limit; a corrective action fixes the failure.
Trích dẫn luật: NYC Health Code Article 81Luyện miễn phí toàn bộ 240 câu hỏi — không cần đăng ký.
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Câu hỏi liên quan cùng chủ đề
- In the flow of food, which sequence is correct?
- A cook at a NYC deli sets the rule that chicken must reach 165°F. Which HACCP principle does setting that exact temperature represent?
- Checking the temperature of cooling soup every hour and writing it on a log is an example of which HACCP principle?
- Which HACCP principle involves keeping temperature logs and cooking charts to prove the plan is being followed?
- Reviewing your HACCP records weekly and testing thermometers to confirm the whole system is working is called:
- In most restaurant kitchens, which step is a critical control point because bacteria can be destroyed there?
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