Top Posters
Since Sunday
a
5
k
5
c
5
B
5
l
5
C
4
s
4
a
4
t
4
i
4
r
4
r
4
Home Q & A Board Other Fields Homework Help Trades and Apprenticeship
New Topic  
pitch pitch
wrote...
Go to Answer
Posts: 632
Rep: 5 0
7 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:
Read 252 times
3 Replies
Replies
Answer verified by a subject expert
nerosainnerosain
wrote...
#1
Top Poster
Posts: 630
Rep: 29 0
7 years ago
Sign in or Sign up in seconds to unlock everything for free
More solutions for this book are available here
1

Related Topics

pitch Author
wrote...
#2
7 years ago
I searched the whole forum and couldn't find anything, really appreciate your input
wrote...
#3
7 years ago
Would appreciate any up votes too
New Topic      
Quick Reply
Explore
Post your homework questions and get free online help from our incredible volunteers
  1157 People Browsing
 105 Signed Up Today
Start New Topic Take the Tour CoursesNew Study Tools Topics Trending Browse by Textbook
Live Chat
Related Images
  
 241
  
 287
  
 8058
Your Opinion
How often do you eat-out per week?
Votes: 79
Previous poll results: Which country would you like to visit for its food?