HACCPCâu 176 / 240
The temperature danger zone used in the NYC food protection course is:
a.32°F to 100°F
b.41°F to 140°F
c.50°F to 120°F
d.41°F to 135°F
Giải thích
The NYC food protection course uses a danger zone of 41°F to 140°F, the range in which bacteria multiply most rapidly. Cold food is held at or below 41°F and hot food at or above 140°F.
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
- 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?
- 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?
- How should a bimetallic stem thermometer be calibrated?
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Đội Ngũ Biên Tập PrepPass · Đối chiếu với NYC Food Protection Certificate Exam · Quy trình kiểm tra