During a lunch rush, a supervisor checks the steam table and finds rice at 128°F. Per NYC hot-holding rules, what should the supervisor do?
a.Nothing; 128°F is acceptable for hot holding
b.Lower the steam table setting to save energy
c.Reheat the rice rapidly to 165°F within 2 hours and correct the steam table so it holds at 140°F or above
d.Add more rice on top and keep serving
解析
Hot TCS food must be held at 140°F or above in NYC; 128°F is in the danger zone. The supervisor must reheat the rice quickly to 165°F within 2 hours (if within allowable time) and fix the equipment to maintain 140°F or higher. Adding more food or ignoring it lets bacteria multiply.
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 is the danger zone so hazardous? Within it, a single bacterium can double approximately every:
- A cook checks the temperature of a chicken breast. Where should the thermometer stem be placed for an accurate reading?
- A supervisor finds cut melon on the salad bar reading 50°F. According to NYC cold-holding rules, the food is:
- Using the boiling-point method to calibrate a thermometer at sea level in NYC, the device should read:
- When receiving a delivery of fresh (not frozen) chicken at a NYC restaurant, at what temperature should the cold TCS product be to be accepted?
- How often should a supervisor check the temperatures of TCS food during holding, as a best practice?
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