Nhận hàng & Bảo quảnCâu 151 / 320
When storing raw meats above nothing but each other (no ready-to-eat food nearby), the ordering principle by minimum cooking temperature still means whole fish and whole beef cuts go:
a.Below ground beef
b.Below poultry
c.Above ground beef and poultry, because they have lower minimum cooking temperatures (145°F)
d.It does not matter among raw meats
Giải thích
Whole fish and whole beef/pork cuts have a minimum cooking temperature of 145°F, lower than ground meat (155°F) and poultry (165°F), so they are stored above ground beef and poultry. Placing them below ground beef or poultry reverses the safe order, and the order always matters among raw meats because juices from higher-temperature items must never drip onto lower-temperature ones.
Trích dẫn luật: FDA Food Code §3-302.11Luyện miễn phí toàn bộ 320 câu hỏi — không cần đăng ký.
Câu hỏi liên quan cùng chủ đề
- Besides keeping food at least 6 inches off the floor, which additional storage practice protects food from contamination?
- A delivery of frozen chicken arrives partially thawed and soft, with the meat pliable rather than solid. What is the correct decision?
- A health inspector asks to see the shellstock tags for the oysters served last week. How should these tags have been maintained?
- A supplier offers a manager a great deal on home-canned salsa and shellfish harvested by a friend without tags. Under the Food Code, the manager should:
- Which ready-to-eat TCS food does NOT require date marking when held for more than 24 hours?
- A manager checks a case of fresh salmon and finds the flesh is soft, the eyes are cloudy and sunken, and it smells strongly fishy/ammonia-like. What should happen?
Cập nhật gần nhất: · quy trình kiểm tra
Đội Ngũ Biên Tập PrepPass · Đối chiếu với ServSafe Food Protection Manager Exam · Quy trình kiểm tra