HACCPCâu 193 / 240
Why does a supervisor keep temperature logs at each critical control point?
a.To decorate the kitchen wall
b.Because customers ask to see them
c.To replace the need for thermometers
d.To document that critical limits were met and support verification
Giải thích
Temperature logs document that critical limits were met and provide the records used for verification and for inspections. They do not replace thermometers, which are still needed to take the readings.
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
- If cooling soup is still at 90°F after the first two hours, what should the cook do?
- Which safe method may be used to thaw a frozen block of fish?
- In the flow of food, when should a supervisor first control temperature for a delivery of fresh chicken?
- 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?
- How many times may cooked food safely be reheated for hot holding?
- Which statement about the seven HACCP principles is correct?
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