What is the critical limit for the hot-holding control point in New York City?
a.165°F or above
b.100°F or above
c.120°F or above
d.140°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。
Own the complete NYC Food Protection Certificate guide — PDF + EPUB, $14.99 →
同考点相关题目
- At the cooling critical control point, cooked food must drop from 140°F to 70°F within:
- The total allowed time to cool cooked food from 140°F all the way to 41°F is:
- Reheating previously cooked food for hot holding requires reaching what temperature within two hours?
- The temperature danger zone used in the NYC food protection course is:
- The critical limit for cooking ground meat such as chopped beef in NYC is:
- What tool is used to monitor most critical control points in a kitchen?
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