Time & Temperature (NYC)Câu 58 / 240
How often should a supervisor check the temperatures of TCS food during holding, as a best practice?
a.Once a week
b.Only when the inspector visits
c.At least every 2 hours, correcting before food falls out of safe temperature, often recorded on a log
d.Never, if equipment is new
Giải thích
TCS food temperatures should be checked at least every 2 hours during holding so problems are caught before food spends too long in the danger zone; many operations log the readings. Checking only weekly or during inspections leaves long unmonitored gaps. Even new equipment can fail, so monitoring is always required.
Luyện miễn phí toàn bộ 240 câu hỏi — không cần đăng ký.
Câu hỏi liên quan cùng chủ đề
- During a lunch rush, a supervisor checks the steam table and finds rice at 128°F. Per NYC hot-holding rules, what should the supervisor do?
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