What temp for roasts - Study guides, Class notes & Summaries

SERVSAFE Manager Exam QUESTION BANK / Test Bank - Latest 2023 / 2024 What is the minimal temp. for ground meat (beef, pork, etc...); injected meat (brined ham, flavor-injected roasts, etc...); mechanically tenderized meat; ratites (ostrich, emu, etc...); ground seafood (chopped, minced, etc...); shell eggs that will be hot held for service Answer: 155oF (68oC) for 15 seconds Norovirus source Answer: •transfers to food when infected food handlers touch food or equipment with feces on ...

eFoodHandlers Test Questions and Answers Already Graded A Select which of the following statements are true about foodborne illness -foodborn illness sends 128,000 people to the hospital each year -foodborne illnesses is caused by biological, chemical, and physical hazards -foodborne illnesses account for 3,000 deaths annually. Select the foods below that make up the 8 most common allergens milk soy eggs wheat peanuts nuts fish shellfish what are the responsibilities that are required of the...

What is the temp danger zone? Ans- 41 F to 135 F Max cold food temp: all precut vegetables (tomatoes, lettuce, spinach, and precut melons Ans- 41 F for 15 secons Max temp for fresh, frozen, or canned fruits/veggies or cooked grains and legumes held on a steam table or hot box Ans- 135 F for 15 seconds Max temp for commercially prepared & packaged ready-to-eat food Ans- 135 F for 15 seconds Minimum hot holding temp Ans- 135 F for 15 seconds Beef, pork, lamb & veal roasts Ans- 145 F ...

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 ...

Four phases of bacterial presence in food - Answer-1. Lag Phase, 2. Log Phase, 3. Stationary Phase, 4. Death Phase Log phase - Answer-Most essential phase of bacterial presence in food due to the fastest increase in populations Lag phase - Answer-Time/temp play an important role in keeping bacteria in this phase (where numbers are less dangerous and growth is slowed) Norwalk virus - Answer-Rarely a pathogen associated with shellfish Hepatitis A virus (HAV) and Vibrio spp (a bacteria) - An...

Safety & Sanitation Test Questions and Answers 100% Solved 3 Types of Contaminants - Biological (bacteria, viruses, etc) - Chemical (cleaning counter tops around food) - Physical (hair, nails, etc) Time Temp Abuse TCS foods are time and temperature abused any time they're in the temperature danger zone, 41°F to 135°F Cross Contamination The process by which bacteria or other microorganisms are unintentionally transferred from one substance or object to another, with harmful effect Personal...

eFoodHandlers Test 100% Correct Solved Select which of the following statements are true about foodborne illness - Correct Answer ️️ --foodborn illness sends 128,000 people to the hospital each year -foodborne illnesses is caused by biological, chemical, and physical hazards -foodborne illnesses account for 3,000 deaths annually. Select the foods below that make up the 8 most common allergens - Correct Answer ️️ -milk soy eggs wheat peanuts nuts fish shellfish what are the ...

Time/Temperature Controlled for Safety Foods (TCS Foods) - Milk and Milk Products, Meat (Beef, Pork, and Lamb), Shell Eggs, Poultry, Fish, Shellfish, Crustaceans, Cooked Potatoes, Cooked Rice, Cooked Pasta, Cooked Beans, Cooked Vegetables, Soy Products, Sprouts, Seed Sprouts, Sliced Melons, Cut Tomatoes, Leafy Greens, Garlic and Oil Mixtures. Temperature Danger Zone (TDZ) - 41°F to 135°F Do not store food between these temperatures. TCS foods cannot be stored where? - The Temperature Dang...

Arizona eFoodHandlers Test Questions with 100% Correct Answers | Latest Version 2024 | Verified Select which of the following statements are true about foodborne illness - -foodborne illness sends 128,000 people to the hospital each year -foodborne illnesses is caused by biological, chemical, and physical hazards -foodborne illnesses account for 3,000 deaths annually. Select the foods below that make up the 8 most common allergens - milk soy eggs wheat peanuts nuts fish shel...

Food Safety Manager Exam Questions and Answers Already Passed Exclude a food worker from the operation who has been diagnosed with Hepatitis A Virus, Norovirus, or Jaundice. (The food worker must report diagnosis) Exclude worker with illnesses caused by Salmonella Typhi, Shigella spp. or Engterohemorrhagic and shiga toxin-producing Escherichia coli. (notify local regulatory authority) Illnesses need to be reported if they have these symptoms jaundice, diarrhea, vomiting, and fever When hand w...