HACCPCâu 169 / 240
Reviewing your HACCP records weekly and testing thermometers to confirm the whole system is working is called:
a.Monitoring
b.Verification
c.Hazard analysis
d.Corrective action
Giải thích
Verification, the sixth HACCP principle, is reviewing records and testing to confirm the entire system is working as intended. It is broader than monitoring, which checks a single critical limit in real time.
Trích dẫn luật: NYC Health Code Article 81Luyện miễn phí toàn bộ 240 câu hỏi — không cần đăng ký.
Câu hỏi liên quan cùng chủ đề
- Checking the temperature of cooling soup every hour and writing it on a log is an example of which HACCP principle?
- A cook finds that reheated rice only reached 120°F. Continuing to heat it until it reaches 165°F is an example of:
- Which HACCP principle involves keeping temperature logs and cooking charts to prove the plan is being followed?
- In most restaurant kitchens, which step is a critical control point because bacteria can be destroyed there?
- What is the critical limit for cooking poultry and stuffed foods in a NYC kitchen?
- At the cooling critical control point, cooked food must drop from 140°F to 70°F within:
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