A manager sets the policy for checking hot-held food temperatures. If temperatures are checked only every 4 hours, what must happen when a pan of chicken is found below 135°F?
a.Throw the chicken out, because there is no way to know how long it has been below 135°F
b.Reheat the chicken to 165°F in the steam table well itself and return the pan to the service line
c.Move the chicken to the walk-in, since chilling it back below 41°F stops any more growth of bacteria
d.Stir the chicken, turn the well dial up by two marks, and check the temperature again in 15 minutes
解析
With checks every 4 hours, food found out of temperature could have been in the danger zone for up to 4 hours, so it must be discarded. Reheating to 165°F is not permitted here, and hot-holding equipment such as a steam table may never be used to reheat food; re-chilling to 41°F does not undo growth that already happened. Only a shorter checking interval, such as every 2 hours, leaves time for corrective action like reheating.
法律依据: FDA Food Code §3-501.16免费刷完整 500 道题库 — 无需注册。
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同考点相关题目
- What is the minimum internal temperature for TCS food held on a steam table for service?
- Why do many managers require hot-holding temperature checks every 2 hours instead of every 4 hours?
- What is the maximum internal temperature allowed for TCS food in cold holding, such as a salad bar pan of diced ham?
- During a mid-shift check, a manager finds tuna salad in the reach-in at 47°F. No one can say when the unit stopped holding temperature. What should the manager do?
- A buffet restaurant checks its hot line every 4 hours. At the 4-hour check, the tomato soup reads 120°F. The cook suggests reheating it to 165°F. What should the manager decide?
- A kitchen checks its hot-held mashed potatoes every 2 hours. At the 2-hour check they read 128°F. What is the correct corrective action?
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