Time & Temperature (NYC)Câu 62 / 240
Which statement about freezing TCS food is correct?
a.Freezing stops or slows bacterial growth but does not kill all bacteria, which can resume growing when thawed
b.Freezing kills all bacteria, making food sterile
c.Freezing raises the food's temperature over time
d.Frozen food can never cause illness
Giải thích
Freezing halts or greatly slows bacterial growth, but it does not kill all bacteria; surviving organisms can multiply again once the food thaws into the danger zone. That is why thawing must be controlled and food must still be cooked to required temperatures. Freezing is a preservation method, not a kill step, except for parasites under specified freezing parameters.
Luyện miễn phí toàn bộ 240 câu hỏi — không cần đăng ký.
Câu hỏi liên quan cùng chủ đề
- Which method helps TCS food cool quickly enough to meet NYC's 2-hour and 4-hour cooling limits?
- Shell eggs that will be hot-held for later service (not cooked to order) must be cooked to a minimum internal temperature of:
- A customer orders a dish and the cook reheats a previously cooked component to serve it right away (not for hot holding). What temperature rule applies?
- A NYC concession stand wants to hold hot dogs using time instead of temperature control. If food is removed from temperature control, it must be marked and discarded after a maximum of:
- Why does NYC require poultry to be cooked to a higher temperature (165°F) than a whole beef steak (145°F)?
- A cook thaws shrimp under running water. To be safe, the water must be:
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