HACCPCâu 177 / 240
The critical limit for cooking ground meat such as chopped beef in NYC is:
a.140°F
b.145°F
c.150°F
d.158°F
Giải thích
Ground meat must reach 158°F because grinding spreads surface bacteria throughout the meat. Whole cuts and some other foods have lower minimums, but ground and chopped meats need this higher temperature.
Trích dẫn luật: NYC Health Code Article 81Luyện miễn phí toàn bộ 240 câu hỏi — không cần đăng ký.
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Đội Ngũ Biên Tập PrepPass · Đối chiếu với NYC Food Protection Certificate Exam · Quy trình kiểm tra