Foodborne Illness第 26 / 240 题
Which of the following becomes a TCS food once it is cut or prepared, requiring temperature control?
a.Cut melons, cut leafy greens, and cut tomatoes
b.Whole uncut watermelon
c.A bag of flour
d.A bottle of vinegar
解析
Cut melons, cut leafy greens, and cut tomatoes are specifically designated TCS foods once cut, because cutting exposes moist, nutrient-rich interior tissue that supports pathogen growth. They must be held at 41°F or below. A whole intact melon, dry flour, and acidic vinegar are not TCS.
免费刷完整 240 道题库 — 无需注册。
同考点相关题目
- A prep cook cuts raw chicken and then, without cleaning, uses the same board and knife to slice tomatoes for a salad. What is this an example of, and why is it dangerous?
- The single most important thing a food worker can do to prevent the spread of foodborne pathogens is:
- A worker was diagnosed with Salmonella Typhi. Before returning to work, the establishment must:
- A customer vomits in the dining room of a NYC restaurant. Because Norovirus is extremely contagious, the supervisor should:
- Which pathogen is a parasite historically associated with undercooked pork and wild game?
- Which statement correctly distinguishes viruses from bacteria in food safety?