HACCP第 172 / 240 题
At the cooling critical control point, cooked food must drop from 140°F to 70°F within:
a.Five hours
b.Two hours
c.Six hours
d.Four hours
解析
The first cooling stage requires food to cool from 140°F to 70°F within two hours, the riskiest part of cooling. The remaining drop to 41°F is allowed four more hours, for six hours total.
法律依据: NYC Health Code Article 81免费刷完整 240 道题库 — 无需注册。
同考点相关题目
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