HACCP第 186 / 240 题
How often should hot-holding and cold-holding temperatures be checked during service?
a.Only when the inspector visits
b.Only once at opening
c.At least every two hours
d.Once a week
解析
Holding temperatures should be checked at least every two hours so problems are caught before food spends too long in the danger zone. Checking only once, weekly, or only for inspections leaves long gaps where food can become unsafe.
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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