HACCP第 176 / 240 题
The temperature danger zone used in the NYC food protection course is:
a.32°F to 100°F
b.41°F to 140°F
c.50°F to 120°F
d.41°F to 135°F
解析
The NYC food protection course uses a danger zone of 41°F to 140°F, the range in which bacteria multiply most rapidly. Cold food is held at or below 41°F and hot food at or above 140°F.
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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