HACCPCâu 195 / 240
How many times may cooked food safely be reheated for hot holding?
a.It never needs reheating
b.Up to five times
c.Only once
d.As many times as needed
Giải thích
Cooked hazardous food should be reheated to 165°F only once for hot holding. Repeated cooling and reheating cycles pass the food through the danger zone again and again, giving bacteria more chances to grow.
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
- 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?
- 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:
- Which pair correctly matches a critical control point with its critical limit?
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