If cooling soup is still at 90°F after the first two hours, what should the cook do?
a.Put it back and give it four more hours
b.Add more hot soup to the batch
c.Reheat it to 165°F and start cooling again, or discard it
d.Serve it right away
解析
Food that has not reached 70°F within the first two hours has failed the cooling critical limit, so the corrective action is to reheat to 165°F and restart cooling, or discard it. Giving it more time only lets bacteria grow further.
法律依据: NYC Health Code Article 81免费刷完整 240 道题库 — 无需注册。
Own the complete NYC Food Protection Certificate guide — PDF + EPUB, $14.99 →
同考点相关题目
- Why should hazardous food not be reheated on a steam table?
- Which is a physical hazard a hazard analysis would identify?
- A cook wants to hold cold cut melon for a lunch buffet. What is the correct cold-holding critical limit?
- Which safe method may be used to thaw a frozen block of fish?
- In the flow of food, when should a supervisor first control temperature for a delivery of fresh chicken?
- Why does a supervisor keep temperature logs at each critical control point?
最近核对： · 审核流程
PrepPass 团队 · 依据官方资料核对 NYC Food Protection Certificate Exam · 我们如何核对