A phf is a food that - Study guides, Class notes & Summaries

Where can food establishment operations nor be conducted correct answer: -private or in a room used as living or sleeping quarters **Can have food establishment in BEQ as long as its no in sleeping quarters Employees must use proper methods to rapidly cool TCS foods that are not held hot or are not consumed within how many hours correct answer: 4 hrs Reportable sx correct answer: -Vomiting (E) -Diarrhea (E) -Jaundice (E) -Sore throat with fever (E) -A lesion containing pus (R) H...

Food Manager Exam (all 100% correct answers) Questions and Answers (Texas Food Manager Exam Learn2Serve 360 training) 2024 GRADED A+. An outbreak of Salmonella is commonly associated with ______. - 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...

Texas Food Manager Certification Exam Questions and Answers Learn2Serve (100% correct Answers) 2024/2025, GRADED A+. An outbreak of Salmonella is commonly associated with ______. - 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 surpr...

Food Handler's Test for NYC Dept of Health Exam Questions and Answers 100% Pass What temperature should refrigerated foods be held at? And what are the exceptions? - Correct Answer ️️ -41 F or below. Exceptions include: smoked fish which should be held at 38 F or below. Raw shell eggs which should be held at 45 F or below. What should shellfish have upon arrival in store? - Correct Answer ️️ -Shellfish tags. How long should shellfish tags be kept? - Correct Answer ️️ -Shellf...

Food Safety Manager Exam Guaranteed Success The Person In Charge (PIC) is responsible for all of the following except: ️Complying with staff's vacation requests If a Food Employee has a minor cut on their hand, they should: ️Cover the cut with a watertight bandage and a glove In the event that a Food Employee has an infected open wound, the Food Manager must: ️Restrict the employee from working with open food All of the following are acceptable for handling ready...

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

A Food Establishment that packages MAP (Modified Atmosphere Packaging) foods should: A. Only Package Milk B. Have a HACCP plan C. Have a Canning License D. Be approved by USDA -:- B. All Food delivery vehicles should: A. have proper signage on the doors B. Have a Siren C. be only late model vehicles D. have clean & sanitary conditions -:- D. 2 0 2 4 / 2 0 2 5 | © copyright | This work may not be copied for profit gain | Excel! 2 | P a g e | G r a d e A + | 2 0 2 4 / 2 0 2 5...

An outbreak of Salmonella is commonly associated with ______. - ANSWER-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 _________. - ANSWER-Putting the soiled towels back ...

NEHA CERTIFIED PROFESSIONAL FOOD MANAGER EXAM PRACTICE QUESTIONS AND ANSWERS 1. A bacterial spore is: a. Bacterial dung b. A resistant resting phase which can sometimes resist high heat c. There is no such thing as a bacterial spore. They are different genus. d. All of the above - Correct Answer ️️ -B 2. Which are the three basic types of contamination? a. Physical, personal, atmospheric b. Chemical, personal, biological c. Physical, chemical, biological d. Chemical, atmospheric, ...

On what products would you specify grade A or AA when ordering? - Answer Grading is a voluntary process and refers to quality attributes such as appearance, color, or size. Both eggs and butter are graded and specifying at least Grade A or AA would be the best quality for most food service operations. Assistive devices - Answer CMS guidelines require foodservice departments to provide devices that will assist clients in eating. They help the client overcome disabilities caused by stroke or ...