a label on food foods prepared and packaged onsite for retail sales must list which info? - list of
ingredients
the first step in cooling a deep pan of rice is to - put the rice into shallow pans
which is most likely to be contaminated with the virus that causes hepatitis A? - ready to eat food,
contaminated water (shellfish)
the second compartment in a three compartment sink is for - rinising
a service sink should be used for - cleaning the mop & throwing out waste water
what is the minimum internal cooking temp for meat cooked in microwave? - 155 F , 68 C
if an order of vacuum packed, sliced deli meat at 49 F, the meat should be - refused upon delivery
floor coving is used to - reduce sharp corners on hard to clean floors
the agency responsible for inspecting operations that ship food to other states is the - FDA
what info does a chlorine test kit provide about sanitizing solution? - concentration
the purpose of a food defense program is - the effort to prevent unintentional contamination of food
products by agents reasonably likely to occur in the food supply
serving utensils are used when serving food in order - to keep the food handlers bare hands off the food
and prevent cross contamination
, a label from which organization indicates that equipment is approved for use in an operation - NSF
A food handler should recalibrate a thermometer after - before each shift, before first delivery arrives.
after?? b
which food item can be safely reserved? - individually packed breaksticks/crackers
staff exposure to hepatitis A must be reported to regular authorities within how many days? -
a danger or threat to health that requires immediate m correction or closure to prevent injury is an -
imminent health hazard
under which HACCP principle should managers establish minimum or maximum standards that must be
met to prevent a hazard? - principle 3, establish critical limits
which procedure would help protect the food from contamination by food handlers and customers? -
installing sneeze guards about salad bar/buffet area
the temp of veggie beef soup held on a steam table is checked and recorded every 2 hours. when the
temp falls bettwen 135, the cook tells the manager and then reheats the soup at 165 for 15 sec. what
was the corrective action taken? - to reheat to that temp after 2 hours
a manager notices some food items in the cooler that have not been properly labeled. what should the
manger do with this food? -
which special process requires HACCP plan? -
a food handler finishes mopping the floor. the food handler should - wash hands
ready to eat TCS food prepared on-site and stored at the correct refrigerated temperatue can be help
for up to many days? - 7 days
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