Nhận hàng & Bảo quảnCâu 157 / 320
Why does the Food Code allow live shellfish, shell eggs, and milk to be received at 45°F rather than 41°F like other cold TCS foods?
a.These items have specific Code allowances reflecting how they are safely shipped, with follow-up requirements (e.g., cooling milk to 41°F within 4 hours)
b.Because they are not really TCS foods
c.Because 45°F is the general rule for all cold food
d.Because temperature does not matter for these items
Giải thích
The Food Code grants specific 45°F receiving allowances for live molluscan shellfish, shell eggs (ambient air), and milk, reflecting safe shipping practices, but with follow-up controls such as cooling milk to 41°F within 4 hours. These are still TCS foods, 45°F is not the general cold rule (which is 41°F), and temperature very much matters, these are narrow, item-specific exceptions.
Trích dẫn luật: FDA Food Code §3-202.11Luyện miễn phí toàn bộ 320 câu hỏi — không cần đăng ký.
Câu hỏi liên quan cùng chủ đề
- 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?
- A cook is storing bags of onions and boxes of canned tomatoes in dry storage. Which practice is correct?
- A cook has one shelf left in a crowded cooler and must store raw chicken and a pan of ready-to-eat cooked rice. What is the correct arrangement?
- A manager schedules deliveries during the slowest part of the day and inspects each one immediately. Why is this a good receiving practice?
- When storing food in the walk-in, how should containers of TCS food be kept to protect them from contamination?
- A cook labels a batch of cooked, cooled beans made today. Under 7-day date marking at 41°F, if today is July 1 (day 1), the discard date is:
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