NYC FOOD PROTECTION COURSE ACTUAL EXAM QUESTIONS AND DEATILED ANSWERS 2024 UPDATE ALREADY A GRADE.

NYC FOOD PROTECTION COURSE ACTUAL EXAM QUESTIONS AND DEATILED ANSWERS 2024 UPDATE ALREADY A GRADE. Which of the hazards in HACCP mostly concerned with? Biological If potentially hazardous foods are left in the Temperature Danger Zone for more than two hours, the following corrective action should be taken: Food Should be discarded Potentially hazardous foods in the refrigerator storage must be discarded when the temperature is: A and B only When making cold salads such as tuna , it is recommended that ingredients must be pre-chilled. True Which of the following steps in a Critical Control Point (CCP) during the food Flow for fried chicken? Cooking Which of the following steps is NOT a Critical Control Point (CCP) during the food Flow For Tuna Salad? Receiving