Giữ nóng/lạnh & Phục vụCâu 239 / 320
A deli marks a pan of sliced cheese with a 4-hour discard time under time as a public health control. Two hours in, business is slow, and a worker wants to put the cheese back in the cooler and erase the mark to reuse it tomorrow. What should the manager explain?
a.That is fine as long as the cheese is still below 70°F
b.Once food is placed under time as a public health control, it cannot go back to temperature control; it must be sold, served, or discarded by the marked time
c.The cheese can return to the cooler if the 4-hour mark is carried over to tomorrow
d.The cheese can be refrozen to reset the clock
Giải thích
Time as a public health control is a one-way commitment: the food gave up temperature control, so bacteria may have begun growing, and returning it to the cooler does not reverse that growth. The marked discard time stands, and unsold cheese must be thrown out when it expires.
Trích dẫn luật: FDA Food Code §3-501.19Luyện miễn phí toàn bộ 320 câu hỏi — không cần đăng ký.
Câu hỏi liên quan cùng chủ đề
- A salad bar pan of cut melon reads 45°F. The manager sees the pan is stacked well above the fill line of the cold well. What is the most likely cause and fix?
- How should an employee verify that the beef barbacoa in the steam table is being held at a safe temperature?
- After a table leaves, a server finds an opened squeeze bottle of ketchup, a sealed jam packet, and an uncovered dish of butter pats. Which items must be discarded rather than re-served?
- At the end of a catered luncheon, the client asks to keep the chafing dishes of pasta that sat on the buffet for 3 hours. What is the food-safety-sound response from the catering manager?
- A self-service beverage station lets customers refill their own drink cups. Under what condition is this allowed?
- A carvery cooks a whole beef roast to 145°F held for 4 minutes and moves it to the carving station. The station thermometer shows the roast holding at 132°F, and a new cook says it must be discarded for being below 135°F. What should the manager clarify?
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