Giữ nóng/lạnh & Phục vụCâu 202 / 320
A manager sets the policy for checking hot-held food temperatures. If temperatures are checked only every 4 hours, what must happen when a pan of chicken is found below 135°F?
a.Reheat the chicken to 165°F and return it to the line
b.Stir the chicken and recheck it in 15 minutes
c.Throw the chicken out, because there is no way to know how long it has been below 135°F
d.Move the chicken to the cooler to stop bacterial growth
Giải thích
With checks every 4 hours, food found out of temperature could have been in the danger zone for up to 4 hours, so it must be discarded. Only a shorter checking interval, such as every 2 hours, leaves time for corrective action like reheating.
Trích dẫn luật: FDA Food Code §3-501.16Luyện miễn phí toàn bộ 320 câu hỏi — không cần đăng ký.
Câu hỏi liên quan cùng chủ đề
- What is the minimum internal temperature for TCS food held on a steam table for service?
- Why do many managers require hot-holding temperature checks every 2 hours instead of every 4 hours?
- What is the maximum internal temperature allowed for TCS food in cold holding, such as a salad bar pan of diced ham?
- During a mid-shift check, a manager finds tuna salad in the reach-in at 47°F. No one can say when the unit stopped holding temperature. What should the manager do?
- A buffet restaurant checks its hot line every 4 hours. At the 4-hour check, the tomato soup reads 120°F. The cook suggests reheating it to 165°F. What should the manager decide?
- A kitchen checks its hot-held mashed potatoes every 2 hours. At the 2-hour check they read 128°F. What is the correct corrective action?
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