HACCPCâu 175 / 240
What is the critical limit for the hot-holding control point in New York City?
a.140°F or above
b.120°F or above
c.100°F or above
d.165°F or above
Giải thích
Hot hazardous food must be held at 140°F or above to keep it out of the danger zone. 165°F is a cooking or reheating temperature, not the hot-holding limit, and the lower values fall inside the danger zone.
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
- 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:
- Reheating previously cooked food for hot holding requires reaching what temperature within two hours?
- The temperature danger zone used in the NYC food protection course is:
- The critical limit for cooking ground meat such as chopped beef in NYC is:
- What tool is used to monitor most critical control points in a kitchen?
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Đội Ngũ Biên Tập PrepPass · Đối chiếu với NYC Food Protection Certificate Exam · Quy trình kiểm tra