Time & Temperature (NYC)Câu 69 / 240
Commercially processed, ready-to-eat food (such as canned chili) that is being heated for hot holding must reach at least:
a.165°F
b.158°F
c.180°F
d.135°F to 140°F (up to the NYC hot-holding temperature)
Giải thích
Commercially processed, ready-to-eat foods reheated for hot holding need only be brought up to the hot-holding temperature (135°F under FDA, 140°F in NYC), because they were already cooked in a controlled facility. Food cooked, cooled, and reheated in-house must reach the stricter 165°F within 2 hours. Knowing the difference prevents both unsafe practice and unnecessary quality loss.
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
- 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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- A new supervisor trained outside NYC says hot food only needs to stay above 135°F. In NYC, what should the supervisor enforce?
- A NYC supervisor sets up a system to monitor cooking, cooling, holding, and reheating temperatures. This documentation is best described as:
- A cook needs to cool a large pot of stock quickly to meet NYC limits. The most effective single step is to:
- Fish that will be cooked must reach a minimum internal temperature of 145°F. What is required instead for fish that will be served raw (like sushi)?
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