HACCP第 178 / 240 题
What tool is used to monitor most critical control points in a kitchen?
a.A light meter
b.A clean, calibrated thermometer
c.A kitchen timer only
d.A pH meter
解析
A clean, calibrated thermometer is the main tool for monitoring the temperature-based critical control points of cooking, cooling, reheating, and holding. Timers help track time but do not confirm the food reached a safe temperature.
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