Phf - Studienführer, Klassennotizen & Zusammenfassungen

Bacteria is likely to grow quickly in PHF with water activity of 0.85 or higher. - Answer- True For PHF with high water activity, cold holding temperatures should be maintained at 41 degrees or less. - Answer- True Bacteria grow best in warm, dry food. - Answer- False Bacteria grow best in PHF foods such as deli turkey meat and cheeses. - Answer- True When receiving a delivery what should be stored first? - Answer- Eggs, milk, and butter For food safety purpose, at what temperatur...

Food Safety Exam Questions and Answers 100% Pass Bacteria is likely to grow quickly in PHF with water activity of 0.85 or higher. - Correct Answer ️️ -True For PHF with high water activity, cold holding temperatures should be maintained at 41 degrees or less. - Correct Answer ️️ -True Bacteria grow best in warm, dry food. - Correct Answer ️️ -False Bacteria grow best in PHF foods such as deli turkey meat and cheeses. - Correct Answer ️️ -True When receiving a delivery wh...

Food Safety Manager Exam Final Review With Best Tested Correct Questions and Answers A+ Graded 100% Which food is not a PHF? a) Bean sprouts b) Cut melon c) Beef jerky d) Chocolate custard - CORRECT ANSWER-c) Beef jerky The Person In Charge (PIC) is responsible for all of the following except a) training all staff in food safety b) complying with all state and local regulations c) correctly answer questions regarding food safety d) complying with staff's vacation requests - CORRECT...

What must all food service establishments have? - All food service establishments must have a current and valid permit issued by the NYC Health Department. Do health inspectors have the right to inspect, while it's in operation? - Health Inspectors have the right to inspect a food service or food processing establishment as long as it is in operation. Inspectors must be given access to all areas of the food establishment during an inspection. Are supervisors required to have a Food Protect...

Food Safety Exam Questions and Answers 100% Pass Bacteria is likely to grow quickly in PHF with water activity of 0.85 or higher. - Correct Answer ️️ -True For PHF with high water activity, cold holding temperatures should be maintained at 41 degrees or less. - Correct Answer ️️ -True Bacteria grow best in warm, dry food. - Correct Answer ️️ -False Bacteria grow best in PHF foods such as deli turkey meat and cheeses. - Correct Answer ️️ -True When receiving a delivery wh...

Pre-Assessment - Quantitative Analysis For Business (PHFO) Exam Questions and Complete Solutions Graded A+

This symbol means that food must be cooked, reheated, or held at a specified temperature to meet FS CCP requirements. Use only pasteurized eggs. Work with clean hands. Work with clean equipment. Label all prepared products Labels for prepared products must contain the following information: 1. Product name 2. Preparer's initials 3. Prep date & time 4. Expiration date & time What is the maximum temperature for food quality? 165 Maintain a ref...

Food Safety Exam Questions and Answers 100% Pass Bacteria is likely to grow quickly in PHF with water activity of 0.85 or higher. - Correct Answer ️️ -True For PHF with high water activity, cold holding temperatures should be maintained at 41 degrees or less. - Correct Answer ️️ -True Bacteria grow best in warm, dry food. - Correct Answer ️️ -False Bacteria grow best in PHF foods such as deli turkey meat and cheeses. - Correct Answer ️️ -True When receiving a delivery wh...

NYC Food Protection Course Review Study Guide (2023/2024) Rated A All food service establishments must have a current and valid permit issued by the NYC Health Department. Health Inspectors have the right to inspect a food service or food processing establishment as long as it is in operation. Inspectors must be given access to all areas of the food establishment during an inspection. According to the NYC Health Code, supervisors of all food service establishments are required to have a Food ...

An outbreak of Salmonella is commonly associated with ______. Ans: Undercooked poultry The restaurant staff noticed the health inspector coming in the door and assumed correctly they would be inspected. One of the employees quickly took the towel buckets, dumped them in a sink with dirty dishes, made fresh sanitizing solution, and put the towels back in the water. To their surprise, the inspector marked a violation. The violation was for _________. Ans: Putting the soiled towels back in...