HACCPCâu 199 / 240
Why is cooling considered one of the most hazardous steps in the flow of food?
a.Food is served to the public during cooling
b.Food passes slowly through the danger zone as it cools
c.Cooling destroys all nutrients
d.Cooling always happens outdoors
Giải thích
Cooling is hazardous because food spends time in the danger zone as it cools, giving surviving bacteria and spores a chance to multiply. That is why the two-stage cooling limits and rapid-cooling methods are so important.
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
- 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?
- 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?
- In NYC, why must the certified supervisor be present during operating hours in relation to HACCP?
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