HACCPCâu 170 / 240
In most restaurant kitchens, which step is a critical control point because bacteria can be destroyed there?
a.Plating the food
b.Writing the daily specials
c.Taking the customer's order
d.Cooking
Giải thích
Cooking is a critical control point because reaching the correct internal temperature destroys the bacteria that cause illness. Plating, ordering, and writing specials are not steps where a hazard is controlled.
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
- 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?
- Reviewing your HACCP records weekly and testing thermometers to confirm the whole system is working is called:
- 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:
- The total allowed time to cool cooked food from 140°F all the way to 41°F is:
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