HACCPCâu 173 / 240
The total allowed time to cool cooked food from 140°F all the way to 41°F is:
a.Eight hours
b.Six hours
c.Twelve hours
d.Four hours
Giải thích
Cooling from 140°F to 70°F may take up to two hours, and from 70°F to 41°F up to four more hours, for a total of six hours. Exceeding this total means bacteria may have grown to unsafe levels.
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
- 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:
- 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?
- The temperature danger zone used in the NYC food protection course is:
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