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Food Handler_ Assessment Fourquestions and answers
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Food Handler_ Assessment Fourquestions and answers
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Food Handler: Assessment Four"Chilling" is most commonly practiced by: - correct answer-Commercial food distributers
All of the following are Time/Temperature Control for Safety Food (TCS) EXCEPT: - correct
answer-Processed garlic oil mixtures
Bacterial contamination can spread quickly because if the conditions are right, bacteria can
multiply in: - correct answer-10 to 20 minutes
Food preservation does all of the following EXCEPT: - correct answer-Promotes the growth
of microorganisms
In degrees Fahrenheit, what is the temperature range of the Danger Zone? - correct
answer-41 to 135
It is important that food servers are trained to know food ingredients because: - correct
answer-They will need to help customers who have food allergies.
Reheated food items must be heated for a minimum of 15 seconds to at least: - correct
answer-165° F
The best temperature for short-term refrigeration storage is: - correct answer-Below 41° F
The preservation technique that attempts to remove moisture is: - correct
answer-Dehydration
Which preservation technique involves heating foods to mild temperatures and then cooling
them down immediately? - correct answer-Pasteurization
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