A school cafeteria bakes cinnamon apples that will be held on the hot line until lunch ends. A cook argues that fruit is safe at any temperature. How should the manager respond?
a.The cook is right; fruit is not TCS food and needs no cooking temperature
b.Cooked fruits held for hot holding must reach at least 135°F, the same as vegetables
c.The apples must reach 165°F for 15 seconds, because any baked dish counts as a stuffed food
d.The apples must be cooled to 41°F and then held cold, because fruit may not be hot-held
Giải thích
Fruits and vegetables cooked for hot holding must reach a minimum of 135°F. Once cooked, these plant foods become TCS foods, so they must be brought to and kept at the hot-holding temperature to prevent pathogen growth. Baking does not make a dish a stuffed food requiring 165°F, and nothing prevents cooked fruit from being hot-held.
Trích dẫn luật: FDA Food Code §3-401.13Luyện miễn phí toàn bộ 500 câu hỏi — không cần đăng ký.
Own the complete ServSafe Food Protection Manager guide — PDF + EPUB, $19.99 →
Câu hỏi liên quan cùng chủ đề
- Which menu item requires a consumer advisory?
- A cook prepares pork chops stuffed with cornbread dressing. The cook plans to pull them from the oven when the pork reaches 145°F. What should the manager correct?
- When verifying the final cooking temperature of a thick chicken breast, where should the cook insert the probe thermometer?
- A sous-vide program cooks ground lamb at a lower temperature for a longer hold. Which pairing meets the same lethality as 155°F for 17 seconds?
- A cook is cooking ground turkey patties to order. What minimum internal temperature and hold time does the Food Code require?
- A ranch kitchen cooks ostrich medallions, which the Food Code groups with ratites. What is the minimum cooking requirement?
Cập nhật gần nhất: · quy trình kiểm tra
Đội ngũ PrepPass · Đối chiếu với ServSafe Food Protection Manager Exam · Quy trình kiểm tra