Time & Temperature (NYC)Câu 79 / 240
Ready-to-eat TCS food prepared in-house and held cold in a NYC walk-in must be date-marked and used within a maximum of:
a.24 hours
b.3 days
c.10 days at any temperature
d.7 days when held at 41°F or below (counting the prep day as day 1)
Giải thích
Ready-to-eat TCS food prepared on site and stored cold must be date-marked and used or discarded within 7 days when held at 41°F or below, with the preparation day counted as day one. This limits growth of pathogens like Listeria that survive refrigeration. Holding it longer, or warmer, increases risk and violates the rule.
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
- A NYC deli holds tuna salad on a self-serve bar packed in ice. For this to keep the food safe, the ice must:
- Whole-muscle roasts (like a beef roast) may be cooked using lower temperatures held for longer times. This is allowed because:
- When TCS food such as raw chicken pieces is cooked in a microwave, NYC and FDA guidance require cooking to a higher temperature and letting it stand. The food should be heated to:
- A NYC restaurant offers hamburgers cooked to order below 158°F on request. What time-temperature-related requirement applies?
- Which type of thermometer is appropriate for checking the internal temperature of a thin hamburger patty?
- A cook checks cooling soup and finds it is still 90°F after 2.5 hours. According to NYC time-temperature rules, the correct action is to:
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