Danger zone - Study guides, Class notes & Summaries

What is the most effective way to control the growth of bacteria in food? - Answer- Control time and temperature What is one of the most effective ways of preventing the contamination of food? - Answer- Hand washing What is the total time that any potentially hazardous food can be exposed to the temperature danger zone? - Answer- 4 hours What is the definition of "Clean"? - Answer- All debris washed away with a cleaning agent and rinsed What is the definition of "Sanitized"? - An...

Define "Clean" correct answer: Free from dirt, marks, or stains Define "Sanitary" correct answer: Free from harmful diseases causing bacteria What is the temperature danger zone? correct answer: 5°C-60°C What persons are prohibited by health codes from working with food or in food contact areas? correct answer: Diarrhoea, Vomitting, Sick, Riunny nose, Fever List 10 activites that would require an employee to wash their hands correct answer: - Handling Money - Going to the...

Beef and veal bones - Answer-use bones with some meat still clinging to them to give the stock a richer flavor Dr.Tim Ryan - Answer-President of The Culinary institute of America Three potential Hazard - Answer--Biological hazard -physical hazard -Chemical hazard Biological hazards - Answer--Bacteria -viruses -Parasites -fungi (including molds) What does FAT TOM stands for? - Answer-Food Acidity Temperature Time Oxygen Moister What is the temperature danger zone? - A...

Batch cooking - ANSWERSPrepare food in small amounts, as you can use it only in four hours or less in the danger zone (41 to 135 degrees F) If cooked food rays in the Danger Zone for more than 4 hours, throw it out. Quick Thawing method - ANSWERSPlace the food in the prep sink under cold, running water for no more than two hours. Afterward, clean and sanitize the sink and anything else the water may have touched Slow Thawing method - ANSWERSPlace the tightly wrapped frozen item, such as a ...

You have been told to put food in short-term refrigeration storage. What is the best temperature? - ANSWER-34-40F Where would you put grains in order to limit cross-contamination? - ANSWER-next to canned pears The chef hands Amy a plate of sautéed chicken that looks undercooked. Which food contamination is a likely danger here? - ANSWER-salmonella It is imperative that you remember which of the following things when you're developing and implementing a successful HACCP Plan? - ANSWER-...

If work surfaces and utensils are not properly cleaned and sanitized, food can become unsafe. correct answersTrue A leading cause of foodborne illness is unsafe food handling by food service workers. correct answersTrue Salt is a common food allergen. correct answersFalse Florida law requires food safety training for food service workers. correct answersTrue TCS food must not remain in the Temperature Danger Zone for more than _____ hours. correct answers4

Foodborne Illness -- Ans A disease carried or transmitted to people by food Foodborne Illness Outbreak -- Ans When two or more people experience the same illness after eating the same food High Risk Populations -- Ans Infants, preschool age children, pregnant women, the elderly, people taking meds, people who are ill Temperature Control for Safety -- Ans TCS 41-135 -- Ans Danger Zone TCS Foods -- Ans Milk, eggs, shellfish, fish, meats, meat alternatives, untreated garl...

Learn2Serve Food Manager Certification Exam Questions and Answers - Latest Update | 100% Verified. foodborne intoxication an illness caused by toxins that an organism has produced in a food; toxins may also be produced by chemicals, heavy metals, or other substances -most common are staph and clostridium three main areas of food safety and sanitation -time and temp -heat and cold -handwashing/ware-washing(plates and etc) poultry cooked to and internal temp of 165 for 15 seconds ground...

A _________ impact area is a large land area that multiple ranges shoot into, reserved for the impact and fragmentation of launched or fired ammunition, ordnance and explosives. - dedicated As the OIC during grenade training, you observe a thrown grenade that does not explode. What action should you take? - Call a cease-fire and contact Range Control As the OIC, what is the minimum communication capability you must have when conducting a live fire exercise on a range? - You must have both r...

Batch cooking - ANSWERSPrepare food in small amounts, as you can use it only in four hours or less in the danger zone (41 to 135 degrees F) If cooked food rays in the Danger Zone for more than 4 hours, throw it out. Quick Thawing method - ANSWERSPlace the food in the prep sink under cold, running water for no more than two hours. Afterward, clean and sanitize the sink and anything else the water may have touched Slow Thawing method - ANSWERSPlace the tightly wrapped frozen item, such as a ...