Time & Temperature (NYC)Câu 80 / 240
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:
a.Keep cooling slowly; it will get there eventually
b.Move it to hot holding at 90°F
c.Discard it — or, if still permitted and safe, immediately reheat to 165°F and restart proper rapid cooling — because it failed the 140°F-to-70°F-in-2-hours limit
d.Serve it immediately to avoid waste
Giải thích
The soup failed the first cooling stage (it must reach 70°F within 2 hours but was 90°F at 2.5 hours), so it must be discarded, or reheated to 165°F and re-cooled rapidly only if permitted and safe. Continuing to cool slowly or serving it lets bacteria and toxins reach dangerous levels. Recognizing a cooling failure and acting is a supervisor responsibility.
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?
- 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:
Cập nhật gần nhất: · quy trình kiểm tra
Đội Ngũ Biên Tập PrepPass · Đối chiếu với NYC Food Protection Certificate Exam · Quy trình kiểm tra