Time & Temperature (NYC)第 70 / 240 题
A NYC supervisor sets up a system to monitor cooking, cooling, holding, and reheating temperatures. This documentation is best described as:
a.A marketing tool
b.A temperature log used as part of active managerial control to verify time-temperature safety
c.Only required for frozen desserts
d.An unnecessary formality
解析
A temperature log records cooking, cooling, holding, and reheating temperatures so the supervisor can verify that critical limits are met and catch deviations early — a core part of active managerial control. It supports corrective action and demonstrates compliance to inspectors. It is not a mere formality or limited to one food type.
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
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