Time & Temperature (NYC)Câu 43 / 240
A steam table at a Manhattan cafeteria holds cooked rice and beans. Under NYC rules, what is the minimum hot-holding temperature?
a.130°F
b.140°F
c.125°F
d.110°F
Giải thích
NYC requires hot TCS food to be held at 140°F or above, which is higher than the generic FDA 135°F. Below 140°F the food enters the danger zone. Supervisors should check hot-holding temperatures regularly with a calibrated thermometer.
Trích dẫn luật: NYC Health Code Article 81Luyện miễn phí toàn bộ 240 câu hỏi — không cần đăng ký.
Own the complete NYC Food Protection Certificate guide — PDF + EPUB, $14.99 →
Câu hỏi liên quan cùng chủ đề
- According to the NYC Health Code, what is the Temperature Danger Zone in which bacteria multiply rapidly?
- At what maximum temperature must cold TCS food be held under the NYC Health Code?
- A cook roasts whole chickens at a NYC restaurant. What is the minimum internal cooking temperature for poultry?
- Under NYC food safety instruction, what is the minimum internal cooking temperature for ground meat such as hamburger?
- What is the minimum internal cooking temperature for whole cuts of pork, beef, veal, lamb, and fish?
- A cook at a Brooklyn kitchen makes a large batch of chili to cool. In NYC's two-stage cooling rule, the food must drop from 140°F to 70°F within how long?
Cập nhật gần nhất: · quy trình kiểm tra
Đội ngũ PrepPass · Đối chiếu với NYC Food Protection Certificate Exam · Quy trình kiểm tra