A chef acidifies a sauce so that it no longer supports pathogen growth. At or below which pH does a food stop being time/temperature control for safety on acidity alone?
a.A pH of 7.5 or lower
b.A pH of 4.6 or lower
c.A pH of 5.6 or lower
d.A pH of 6.5 or lower
Giải thích
Pathogens grow best in food that is close to neutral, and a pH of 4.6 or lower is the acidity threshold used to classify a food as not requiring time and temperature control on that basis. A pH of 5.6, 6.5, or 7.5 is still hospitable to bacteria, and changing a recipe's acidity to preserve food requires a variance from the regulatory authority.
Luyện 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
- A cook has an infected, draining boil on the back of his hand. Under what condition does the Food Code let him keep working with food?
- A banquet kitchen cools 20 gallons of beef gravy overnight in a deep covered pot. Which pathogen is this practice most likely to grow?
- A guest with liver disease eats raw oysters and develops a severe bloodstream infection. Which pathogen is the most likely cause?
- A manager sorts the walk-in by which items need strict temperature control. Which item is NOT a time/temperature control for safety food?
- A prep cook shreds several cases of romaine for the salad line. What changes about the romaine the moment it is cut?
- A kitchen makes a house garlic-in-oil mixture for the pasta station. Why must this mixture be treated as TCS food?
Cập nhật gần nhất: · quy trình kiểm tra
Đội ngũ PrepPass · Đối chiếu với ServSafe Food Protection Manager Exam · Quy trình kiểm tra