SACE Stage 2 Food And Hospitality Practice Questions - SACE Stage 2 Food And Hospitality External Assessment Exam

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A commercial kitchen prepares cooked chicken breasts for cold salad service. At which point is a Critical Control Point (CCP) established to eliminate biological hazards?

Cooking the chicken breast to a minimum core temperature of 75°C Receiving raw chicken breasts from an accredited supplier Plating the finished salad for customer delivery Washing raw lettuce in fresh potable water

Correct Answer:

Cooking the chicken breast to a minimum core temperature of 75°C

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