HACCP第 190 / 240 题
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。
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