Why do many managers require hot-holding temperature checks every 2 hours instead of every 4 hours?
a.Because probe thermometers, by Food Code rule, must be recalibrated after 2 hours, so the check is scheduled to match
b.Because a 2-hour check schedule removes the need for a final temperature check when the hot line closes
c.Because a 2-hour interval leaves time for corrective action, such as reheating to 165°F, instead of having to discard the food
d.Because the Food Code makes 2-hour checks mandatory and treats any 4-hour interval as a violation
Giải thích
Food found below 135°F at a 2-hour check has been in the danger zone for at most 2 hours, which is within the safe window for corrective action. The food can be reheated to 165°F and returned to holding rather than thrown away, reducing both risk and waste. The Food Code does not forbid a 4-hour interval and sets no 2-hour calibration rule; the 2-hour schedule is a management choice, and closing checks are still required.
Trích dẫn luật: FDA Food Code §3-501.16Luyện miễn phí toàn bộ 500 câu hỏi — không cần đăng ký.
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Câu hỏi liên quan cùng chủ đề
- What is the minimum internal temperature for TCS food held on a steam table for service?
- 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?
- 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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