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pitch pitch
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8 years ago
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) enter the end point temperature into a computer database
B) throw the chicken out
C) follow corrective actions as established for this CCP
D) place the chicken on a steam table and bring the temperature up to 165°
Textbook 
Foodservice Management: Principles and Practices

Foodservice Management: Principles and Practices


Edition: 13th
Authors:
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nerosainnerosain
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pitch Author
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#2
8 years ago
I searched the whole forum and couldn't find anything, really appreciate your input
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#3
8 years ago
Would appreciate any up votes too
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