HACCPCâu 182 / 240
Which of the following is one of the leading risk factors for foodborne illness that active managerial control targets?
a.Improper holding temperatures
b.Using a printed menu
c.Serving food on white plates
d.Playing music in the dining room
Giải thích
Improper holding temperatures is one of the CDC-identified leading risk factors for foodborne illness, along with poor personal hygiene, inadequate cooking, contaminated equipment, and unsafe food sources. The other choices have nothing to do with food safety risk.
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
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- Which HACCP principle comes immediately after determining the critical control points?
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