HACCPCâu 172 / 240
At the cooling critical control point, cooked food must drop from 140°F to 70°F within:
a.Five hours
b.Two hours
c.Six hours
d.Four hours
Giải thích
The first cooling stage requires food to cool from 140°F to 70°F within two hours, the riskiest part of cooling. The remaining drop to 41°F is allowed four more hours, for six hours total.
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
- 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?
- What is the critical limit for cooking poultry and stuffed foods in a NYC kitchen?
- The total allowed time to cool cooked food from 140°F all the way to 41°F is:
- Reheating previously cooked food for hot holding requires reaching what temperature within two hours?
- What is the critical limit for the hot-holding control point in New York City?
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