FOOD MICROBIOLOGY
FOODBORNE ILLNESS AND FOOD SAFETY
|
Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
|
The school’s cafeteria serves cold sandwiches in a self-serve display. Which step in the flow of food would be a critical control point?
|
|
Cooling
|
|
|
Reheating
|
|
|
Cooking
|
|
|
Storage
|
Explanation:
Detailed explanation-1: -REHEATING (critical control point) Reheat beef stew to an internal temperature of 74°C (160°F) or hotter for at least 15 seconds within 2 hours – one time only (critical limit).
Detailed explanation-2: -These seven principles are: (1) hazard analysis, (2) critical control point identification, (3) establishment of critical limits, (4) monitoring procedures, (5) corrective actions, (6) record keeping, and (7) verification procedures.
There is 1 question to complete.