HACCPCâu 198 / 240
Which pair correctly matches a critical control point with its critical limit?
a.Cooking poultry / 165°F
b.Hot holding / 41°F
c.Cold holding / 140°F
d.Reheating / 100°F
Giải thích
Cooking poultry has a critical limit of 165°F. The other pairs are wrong: cold holding is 41°F or below, reheating is 165°F, and hot holding is 140°F or above.
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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- In NYC, why must the certified supervisor be present during operating hours in relation to HACCP?
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