Time & Temperature (NYC)第 67 / 240 题
When should a food thermometer be calibrated?
a.Only at the end of the year
b.Only once, when it is purchased
c.Regularly, and especially after it is dropped, exposed to temperature extremes, or when accuracy is in doubt
d.Never; thermometers are always accurate
解析
Thermometers should be calibrated on a regular schedule and particularly after being dropped, exposed to extreme heat or cold, or whenever readings seem off. A miscalibrated thermometer can make unsafe food appear safe. Assuming permanent accuracy risks serving undercooked or temperature-abused food.
免费刷完整 240 道题库 — 无需注册。
同考点相关题目
- Why does NYC require poultry to be cooked to a higher temperature (165°F) than a whole beef steak (145°F)?
- A cook thaws shrimp under running water. To be safe, the water must be:
- What is the total maximum time allowed to cool TCS food from 140°F to 41°F under NYC's two-stage cooling rule?
- A new supervisor trained outside NYC says hot food only needs to stay above 135°F. In NYC, what should the supervisor enforce?
- Commercially processed, ready-to-eat food (such as canned chili) that is being heated for hot holding must reach at least:
- A NYC supervisor sets up a system to monitor cooking, cooling, holding, and reheating temperatures. This documentation is best described as: