WHAT ARE 2 ACCEPTABLE METHODS FOR THAWING FROZEN FOODS - THAWING UNDER COLD
WATER, AND REFRDERATION
HOW OFTEN SHOULD APRONS BE CHANGED? - EVERY 2 HOURS OR AS NEEDED
HOW OFTEN SHOULD THE LINE BE RE-ICED? - ATLEAST EVERY HOUR
how should food be stored to avoid cross contamination - KEEP COOKED FO...
Outback Steakhouse- Food Safe
WHAT ARE 2 ACCEPTABLE METHODS FOR THAWING FROZEN FOODS - THAWING UNDER COLD
WATER, AND REFRDERATION
HOW OFTEN SHOULD APRONS BE CHANGED? - EVERY 2 HOURS OR AS NEEDED
HOW OFTEN SHOULD THE LINE BE RE-ICED? - ATLEAST EVERY HOUR
how should food be stored to avoid cross contamination - KEEP COOKED FOODS ABOVE RAW
FOODS
STORING RAW FOOD OVER COOKED FOOD CAN CAUSE CROSS CONTAIMINATION TRUE/FALSE? -
TRUE
T/F - It is better to re-heat large amount of food at one time rather than re-heating small batches? -
FALSE
T/F? BOTH RAW AND COOKED FOODS CAN BE THAWED IN THE SAME SINKS - TRUE
WHAT IS THE APPROPIATE RANGE TO HOLD OUR SOUP? - 170-180 DEGREES
what is the food temperature danger zone - 40-140 DEGREES
What is the proper way to sanitize? - Clean, rinse, then sanitize
what temp should previously cooked foods be reheated to - 165 DEGREES
WHAT TEMPERATURE SHOULD A FREEZER BE SET AT - ZERO (0) DEGREES
WHAT TEMPERATURE SHOULD THE FOOD BE STORED AT IN A REACH IN ? - BELOW 40 DEGREES
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