HACCP第 192 / 240 题
In the flow of food, when should a supervisor first control temperature for a delivery of fresh chicken?
a.Only when it is served
b.At receiving, by checking it arrives at 41°F or below
c.There is no need to control it until storage
d.Only after cooking
解析
Temperature control begins at receiving; cold TCS chicken should arrive at 41°F or below and be moved quickly into cold storage. Waiting until cooking or service ignores the growth that can occur earlier in the flow of food.
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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