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.Reheat the chicken to 165°F and return it to the line
b.Stir the chicken and recheck it in 15 minutes
c.Throw the chicken out, because there is no way to know how long it has been below 135°F
d.Move the chicken to the cooler to stop bacterial growth
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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