保温与供餐第 203 / 320 题
Why do many managers require hot-holding temperature checks every 2 hours instead of every 4 hours?
a.Because the Food Code prohibits 4-hour intervals
b.Because thermometers lose calibration after 2 hours of use
c.Because 2-hour checks eliminate the need for a final check at closing
d.Because a 2-hour interval leaves time for corrective action, such as reheating to 165°F, instead of having to discard the food
解析
Food found below 135°F at a 2-hour check has been in the danger zone for at most 2 hours, which is within the safe window for corrective action. The food can be reheated to 165°F and returned to holding rather than thrown away, reducing both risk and waste.
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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