Time & Temperature (NYC)Câu 70 / 240
A NYC supervisor sets up a system to monitor cooking, cooling, holding, and reheating temperatures. This documentation is best described as:
a.A marketing tool
b.A temperature log used as part of active managerial control to verify time-temperature safety
c.Only required for frozen desserts
d.An unnecessary formality
Giải thích
A temperature log records cooking, cooling, holding, and reheating temperatures so the supervisor can verify that critical limits are met and catch deviations early — a core part of active managerial control. It supports corrective action and demonstrates compliance to inspectors. It is not a mere formality or limited to one food type.
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
- When should a food thermometer be calibrated?
- A new supervisor trained outside NYC says hot food only needs to stay above 135°F. In NYC, what should the supervisor enforce?
- Commercially processed, ready-to-eat food (such as canned chili) that is being heated for hot holding must reach at least:
- 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)?
- A large pan of lasagna is left to cool covered on a prep table for 3 hours before refrigerating. What is the NYC time-temperature problem?
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