自助餐中保温的汤应贴有标签

Question

自助餐中保温的汤应贴有标签

BlackTom AI · Accepted Answer

Question: In a buffet, the hot-held soup should be labeled with what information?

Option A: 食物名称 (food name).
Why it could be correct: Labeling the dish with its name helps diners know what they are consuming, which is essential for clarity, safety, and dietary preferences. This aligns with food service best practices for bulk hot-held items, where a clear name is the primary identifying information.

Option B: 准备日期 (preparation date).
Why it’s not correct here: While traceability is important, preparation dates are not typically required on every buffet chafing dish label. They are more commonly used for internal record-keeping or when items are time-temperature controlled, but not as the standard label displayed to customers.

Option C: 汤的材料 (ingredients of the soup).
Why it’s not correct here: Listing all ingredients can be helpful for allergen awareness, but it is not usually posted on every buffet item unless there is a dedicated allergen or ingredient sign. The primary label is the dish name; ingredients may be provided separately if needed for allergens.

Option D: 使用期限 (use-by date).
Why it’s not correct here: Use-by dates are relevant for packaged foods and certain perishable products, but a bulk buffet item in standard service does not typically display a use-by date on the served label. Food safety practices focus more on preparation date and temperature control rather than a displayed use-by date for each serving.

Overall, the best-supported labeling practice in this context is to display the food name so diners can quickly identify the dish, which corresponds to Option A. The other options describe information that is not normally required on the customer-facing label for a buffet soup.

11:709:301:01 食品安全与卫生 ServSafe 诊断测试

自助餐中保温的汤应贴有标签

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