Time & Temperature (NYC)Câu 63 / 240
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:
a.8 hours
b.12 hours
c.4 hours when time alone is the control and food starts at a safe temperature
d.24 hours
Giải thích
When time alone is used as a public health control, TCS food must be labeled with a discard time and thrown out after at most 4 hours; a 6-hour option exists only if the food stays at or below 70°F and starts at 41°F. This works only with written procedures and clear labeling. After the time limit, remaining food must be discarded, not returned to storage.
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
- 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?
- Which statement about freezing TCS food is correct?
- 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:
- What is the total maximum time allowed to cool TCS food from 140°F to 41°F under NYC's two-stage cooling rule?
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