A catering crew loads hot chafing pans and cold salads for a venue 40 minutes away. What must the transport equipment do?
a.Keep hot food at 135°F or above and cold food at 41°F or below
b.Keep hot food at 120°F or above and cold food at 50°F or below
c.Keep all food at any temperature for up to 2 hours in transit
d.Keep all food covered, since transit time is under 1 hour
Giải thích
Transport does not suspend the holding rules: hot TCS food stays at 135°F or above and cold TCS food at 41°F or below unless the operation is running written time-as-a-control procedures. Insulated carriers must be preheated or prechilled, and the crew probes the food on arrival rather than assuming the trip was short enough.
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
- A buffet guest returns to the hot line carrying the plate she has been eating from. What does the Food Code require?
- Which item on display may be left unprotected by packaging, a food guard, or a display case?
- How must condiments be offered to guests under the Food Code?
- An employee checks the steam table by reading the well thermometer, which shows 160°F. Why is that not enough?
- A manager finds a pan of green chile stew on the hot line at 119°F and nobody knows how long it has been there. What is the correct action?
- A coffee shop lets guests refill their own reusable cups at the drip station. Under what condition is that acceptable?
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