A brunch cook makes a large batch of scrambled eggs from 60 shell eggs to hold on a buffet. What minimum internal temperature applies?
a.135°F, because the eggs will be held hot on the buffet after cooking
b.145°F for 15 seconds, as for eggs cooked to order
c.155°F for 17 seconds, because they are not for immediate service
d.165°F for 15 seconds, the same as poultry products
解析
The 145°F for 15 seconds allowance covers raw eggs broken and prepared in response to a consumer's order and served immediately. Eggs pooled for a buffet fall in the 155°F for 17 seconds group, because one contaminated egg can seed the whole batch and the food will sit on a line.
法律依据: FDA Food Code §3-401.11免费刷完整 500 道题库 — 无需注册。
Own the complete ServSafe Food Protection Manager guide — PDF + EPUB, $19.99 →
同考点相关题目
- A small kitchen has only one prep table and must break down chicken, fish, and beef on the same shift. What does the Food Code allow?
- A menu asterisks its raw oysters and lists a footnote. What must the reminder half of the consumer advisory say?
- Besides the reminder, what is the other required element of a consumer advisory?
- Which thawing method is acceptable only if the food goes straight into the cooking process afterward?
- A cafeteria steams broccoli that will sit on the hot line for two hours. To what minimum internal temperature must it be cooked?
- A cook opens a sealed pouch of commercially processed pulled pork and puts it in the steam table. To what temperature must it be heated?
最近核对： · 审核流程
PrepPass 团队 · 依据官方资料核对 ServSafe Food Protection Manager Exam · 我们如何核对