What temp for roasts - Study guides, Class notes & Summaries
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SERVSAFE Manager Exam QUESTION BANK / Test Bank - Latest 2023 / 2024
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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 ...
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eFoodHandlers Test Questions and Answers Already Graded A
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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...
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Food Safety Temps Questions and Answers
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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 ...
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ARBY'S TRAINING ALL POSSIBLE QUESTIONS AND ANSWERS 2024-2025 WITH COMPLETE SOLUTION
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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 ...
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Certified Professional Food Safety (CP-FS) Exam Questions And Answers Solved 100% Correct!!
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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...
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Safety & Sanitation Test Questions and Answers 100% Solved
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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...
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eFoodHandlers Test 100% Correct Solved
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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 ...
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Suffolk County Food Managers Test Questions And Answers.
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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...
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Arizona eFoodHandlers Test Questions with 100% Correct Answers | Latest Version 2024 | Verified
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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...
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Food Safety Manager Exam Questions and Answers Already Passed
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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...
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