A sushi bar has a blast freezer that reaches -31°F. Which schedule satisfies parasite destruction?
a.Frozen solid at -31°F, then stored at -31°F for 15 hours
b.Frozen solid at -31°F, then stored at -31°F for 8 hours
c.Frozen solid at -31°F, then stored at 0°F for 15 hours
d.Frozen solid at -31°F, then stored at 10°F for 24 hours
Giải thích
The blast-freezer option freezes the fish at -31°F or below until it is solid and stores it at -31°F or below for a minimum of 15 hours. A second option stores it at -4°F or below for 24 hours after the same blast freeze, and storage at 0°F or 10°F does not meet either schedule.
Trích dẫn luật: FDA Food Code §3-402.11Luyện 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 barbecue restaurant partially cooks ribs in the morning and finishes them to order. What limit does the Food Code put on the initial heating step?
- A steakhouse that does not serve a highly susceptible population sells a whole-muscle intact beef steak rare. What must the kitchen do to that steak?
- A restaurant freezes its own snapper for ceviche in a standard freezer. Which freezing schedule does the Food Code specify?
- Which fish may be served raw without the freezing step for parasite destruction?
- A cook thaws frozen chicken quarters submerged under running water. Besides water at 70°F or below, what limit applies?
- A cook opens canned tuna at room temperature, mixes it with mayonnaise, and puts it in the walk-in. What cooling requirement applies?
Cập nhật gần nhất: · quy trình kiểm tra
Đội ngũ PrepPass · Đối chiếu với ServSafe Food Protection Manager Exam · Quy trình kiểm tra