HACCP第 189 / 240 题
A cook wants to hold cold cut melon for a lunch buffet. What is the correct cold-holding critical limit?
a.60°F or below
b.45°F or below
c.41°F or below
d.50°F or below
解析
Cut melon is a hazardous food and must be cold held at 41°F or below to stay out of the danger zone. The higher temperatures fall inside the danger zone where bacteria multiply.
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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