HACCP第 184 / 240 题
A pizzeria makes a big batch of tomato sauce to cool overnight. Which method best speeds safe cooling?
a.Placing the hot pot directly in a crowded walk-in
b.Covering it tightly and leaving it out
c.Leaving it in one deep pot on the counter
d.Dividing it into shallow pans in an ice-water bath
解析
Dividing food into shallow pans and using an ice-water bath increases surface area and speeds cooling so it passes through the danger zone quickly. A deep pot or a crowded walk-in cools too slowly and lets bacteria grow.
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
- Active managerial control is best described as:
- Which of the following is one of the leading risk factors for foodborne illness that active managerial control targets?
- At which step should you first insert a thermometer to check if a whole roast chicken is safely cooked?
- Which HACCP principle comes immediately after determining the critical control points?
- How often should hot-holding and cold-holding temperatures be checked during service?
- Why should hazardous food not be reheated on a steam table?