HACCP第 198 / 240 题
Which pair correctly matches a critical control point with its critical limit?
a.Cooking poultry / 165°F
b.Cold holding / 140°F
c.Reheating / 100°F
d.Hot holding / 41°F
解析
Cooking poultry has a critical limit of 165°F. The other pairs are wrong: cold holding is 41°F or below, reheating is 165°F, and hot holding is 140°F or above.
法律依据: NYC Health Code Article 81免费刷完整 240 道题库 — 无需注册。
同考点相关题目
- A NYC taquería adds a new ceviche made with raw fish 'cooked' only in lime juice. What should the HACCP plan do about this item?
- How many times may cooked food safely be reheated for hot holding?
- Which statement about the seven HACCP principles is correct?
- A manager trains staff, writes standard procedures, and checks temperatures daily. These actions are examples of:
- Why is cooling considered one of the most hazardous steps in the flow of food?
- In NYC, why must the certified supervisor be present during operating hours in relation to HACCP?