HACCPCâu 191 / 240
Which safe method may be used to thaw a frozen block of fish?
a.Next to the stove for a few hours
b.In a sink of warm standing water
c.In the refrigerator at 41°F or below
d.On the counter at room temperature
Giải thích
Thawing in the refrigerator at 41°F or below keeps the fish out of the danger zone. Room temperature, warm standing water, and a spot next to the stove all let the surface warm into the danger zone while the center is still frozen.
Luyện miễn phí toàn bộ 240 câu hỏi — không cần đăng ký.
Câu hỏi liên quan cùng chủ đề
- Which is a physical hazard a hazard analysis would identify?
- A cook wants to hold cold cut melon for a lunch buffet. What is the correct cold-holding critical limit?
- If cooling soup is still at 90°F after the first two hours, what should the cook do?
- In the flow of food, when should a supervisor first control temperature for a delivery of fresh chicken?
- Why does a supervisor keep temperature logs at each critical control point?
- A NYC taquería adds a new ceviche made with raw fish 'cooked' only in lime juice. What should the HACCP plan do about this item?
Cập nhật gần nhất: · quy trình kiểm tra
Sen Lin, Người sáng lập PrepPass · Đối chiếu với NYC Food Protection Certificate Exam · Quy trình kiểm tra