HACCP第 175 / 240 题
What is the critical limit for the hot-holding control point in New York City?
a.140°F or above
b.120°F or above
c.100°F or above
d.165°F or above
解析
Hot hazardous food must be held at 140°F or above to keep it out of the danger zone. 165°F is a cooking or reheating temperature, not the hot-holding limit, and the lower values fall inside the danger zone.
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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