HACCPCâu 194 / 240
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?
a.Serve it without any temperature control
b.Treat it as a special process needing extra controls, since acid does not fully destroy pathogens
c.Remove all other items from the plan
d.Ignore it because citrus makes it automatically safe
Giải thích
Acid alone does not reliably destroy pathogens, so a raw-fish ceviche is a higher-risk item that needs added controls such as approved sources, strict cold holding, and possibly a variance. Assuming citrus makes it safe is a dangerous shortcut.
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
- 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?
- Why does a supervisor keep temperature logs at each critical control point?
- How many times may cooked food safely be reheated for hot holding?
- Which statement about the seven HACCP principles is correct?
- A manager trains staff, writes standard procedures, and checks temperatures daily. These actions are examples of:
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