HACCP第 182 / 240 题
Which of the following is one of the leading risk factors for foodborne illness that active managerial control targets?
a.Using a printed menu
b.Serving food on white plates
c.Improper holding temperatures
d.Playing music in the dining room
解析
Improper holding temperatures is one of the CDC-identified leading risk factors for foodborne illness, along with poor personal hygiene, inadequate cooking, contaminated equipment, and unsafe food sources. The other choices have nothing to do with food safety risk.
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