Representatives from the CDC inspect foodservice operations for compliance with sanitation regulations.
Indicate whether the statement is true or false
Question 2
A cook prepares chicken according to a recipe. The recipe includes a CCP with a minimum end point temperature of 165 for 15 seconds. At the end of the specified baking time the product temperature is at 160.
Following principles of HACCP, the next thing the cook should do is: a. place the chicken on a steam table and bring the temperature up to 165
b. enter the end point temperature into a computer database
c. throw the chicken out
d. follow corrective actions as established for this CCP
In this cartoon, Boss Tweed welcomes cholera—a skeletal figure of death carrying a handbag from “Asi
Characteristics of a Compliance Program
Schematic Diagram of the fluidized bed for the experiment (CHE415 Unit Operations)
Schematic Diagram of Steam-to-air experiment (CHE415 Unit Operations)
Operations Management question
Microbial fermentation operations