A cook at a NYC deli sets the rule that chicken must reach 165°F. Which HACCP principle does setting that exact temperature represent?
a.Establishing a critical limit
b.Recordkeeping
c.Verification
d.Hazard analysis
解析
Setting an exact, measurable boundary such as 165°F for chicken is establishing a critical limit, the third HACCP principle. Hazard analysis identifies the risk, verification confirms the system works, and recordkeeping documents it.
法律依据: NYC Health Code Article 81免费刷完整 240 道题库 — 无需注册。
Own the complete NYC Food Protection Certificate guide — PDF + EPUB, $14.99 →
同考点相关题目
- Which is the FIRST of the seven HACCP principles?
- A critical control point (CCP) is best described as a step where:
- In the flow of food, which sequence is correct?
- Checking the temperature of cooling soup every hour and writing it on a log is an example of which HACCP principle?
- A cook finds that reheated rice only reached 120°F. Continuing to heat it until it reaches 165°F is an example of:
- Which HACCP principle involves keeping temperature logs and cooking charts to prove the plan is being followed?
最近核对： · 审核流程
PrepPass 团队 · 依据官方资料核对 NYC Food Protection Certificate Exam · 我们如何核对