3 compartment sink - Study guides, Class notes & Summaries

A detergent must remove soil German The most popular type of cockroach The sandwiches are held at 41F or lower while serving A group is prepping sandwiches made with ham, turkey, chicken salad, lettuce, tomato, and mayo. The MOST important component that should be checked for food safety is Salmonella enteritidis Bacteria that can cause a foodborne infection are Biological hazard The presence of growth of microorganism is a type of Thawing and refreezing A shipment of frozen fish arrives...

Hot water dishwasher wash cycle temperature - 150⁰ F Hot water dishwasher rinse cycle temperature - 160⁰ F Hot water dishwasher final rinse cycle temperature - 180⁰ F 3rd compartment sink in kitchen contains: - sanitizer 3rd compartment should be: - 75⁰ F with 50 PPM if bleach is used or 12.5 PPM (parts per million) if iodine is used Pots and pans are washed in hot water of: - 170⁰ F for 30 seconds Hot food should be kept at: - 135⁰ F and above Cold food should be kept at: - ...

ServSafe Ch. 1-15 Study Guide |Question and Answers| Graded A+ 3 categories of contaminants *Ans* Biological, chemical, physical 3 compartment sink dishwashing procedure *Ans* Rinse, scrape, soak items before washing Wash items in first sink Rinse items in second sink Sanitize items in third sink Air dry items on a clean and sanitized surface 5 food-handling mistakes *Ans* Purchasing food from unsafe sources Failing to cook food correctly Holding food at incorrect temperatures Us...

NRFSP Exam Study #3 Questions and Answers | 100% Pass A detergent must -Answer-remove soil German -Answer-The most popular type of cockroach The sandwiches are held at 41F or lower while serving -Answer-A group is prepping sandwiches made with ham, turkey, chicken salad, lettuce, tomato, and mayo. The MOST important component that should be checked for food safety is Salmonella enteritidis -Answer-Bacteria that can cause a foodborne infection are Biological hazard -Answer-The presence of...

When transporting tuna salad to an event, the tuna salad must be transported at a temperature of a) 41°F or below b) 50°F to 70°F c) 0°F d) 50°F or below Answer - A A pH level below 4.6 will a) encourage bacteria to grow rapidly in the food b) inhibit the growth of bacteria in the food c) have no effect on bacteria in the food d) allow viruses to grow in the food Answer - B The chef is cooling a stew. It has taken the chef 30 minutes to reduce the temperature to 70°F. How m...

Hawaii State Department of Health - Food Safety Certification questions and answers 3 - Compartment Sink: Water Temperature - correct answer 110 F 3 - Compartment Sink: Sanitation: Concentrations - correct answer Chlorine: 50-200 ppm Quaternary ammonium: 200 ppm Iodine: 12.5-25 ppm Why do I need to sanitize utensils or equipment if I will be using it for cooking? - correct answer There is no guarantee that the heat involved in cooking will heat all parts of the utensils or equipment t...

NAB Exam Review – Finance / HR /Environment / Regulatory Agencies/ Medical terms/Staffing/Labor laws/etc. Which psychological factor is normally not a problem with the aging? Which psychological factors is normally a problem with the aging? - Self-actualization. Paranoia, Depression, Feelings of worthlessness. Which statements concerning the needs of the elderly is true? - Relationships are need to combat loneliness. The need for closeness is never lost by most of the elderly. ...

1. The most important aspect of pest control can be traced to: A. Using the correct chemical B. Depriving pests of food, water, and shelter C. A good pest control company D. The geographical location of the restaurant - Answer-B. Depriving pests of food, water, and shelter 2. The correct order of cleaning when using a three compartment sink: A. Wash, rinse, sanitize B. Sanitize, rinse, wash C. Wash, sanitize, rinse D. None of the above - Answer-A. Wash, rinse, sanitize 3. If food falls...

Customer Value ~~>Always look to add value to the role you play,carefully order, and handle products to prevent out of stock and ensure product quality. Intolerance of waste ~~>job efficiency, controlling supply usage, preventing damages, awareness and report losses or theft, recycling Dedicated to the dignity, value, and employment security of our associates ~~>enhancing your role, adding my value and achieving tasks quickly and efficiently and correctly adds to the secur...

ARBY'S TRAINING ALL POSSIBLE QUESTIONS AND ANSWERS WITH COMPLETE SOLUTION What does BLAST stand for? Ans- Believe Listen Apologize Solve Thank BLAST = Ans- Believe Listen Apologize Solve Thank Arby's values: Ans- - dream big - make a difference - play fair - have fun - work hard - get it done What are the four basics of friendly service? Ans- Smile Say Thank You Greet Make Eye Contact Team Member Principles Ans- 1. we're friendly 2. we're proud 3. we put ...