HACCPCâu 187 / 240
Why should hazardous food not be reheated on a steam table?
a.They heat food too slowly, leaving it in the danger zone
b.They are only for cold food
c.Steam tables cannot hold food hot
d.They cook food above 165°F instantly
Giải thích
Steam tables warm food too slowly to reheat it safely, so food sits in the danger zone while it heats. Reheat on a stove, oven, or other equipment that reaches 165°F within two hours, then use the steam table only to hold it.
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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- A cook wants to hold cold cut melon for a lunch buffet. What is the correct cold-holding critical limit?
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