HACCP第 170 / 240 题
In most restaurant kitchens, which step is a critical control point because bacteria can be destroyed there?
a.Plating the food
b.Taking the customer's order
c.Cooking
d.Writing the daily specials
解析
Cooking is a critical control point because reaching the correct internal temperature destroys the bacteria that cause illness. Plating, ordering, and writing specials are not steps where a hazard is controlled.
法律依据: NYC Health Code Article 81免费刷完整 240 道题库 — 无需注册。
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