保温与供餐第 202 / 320 题
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 and return it to the line
c.Move the chicken to the cooler to stop bacterial growth
d.Stir the chicken and recheck it 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. 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 320 道题库 — 无需注册。
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