Chops of beef - Study guides, Class notes & Summaries

ground beef - 155 poultry - 165 fish - 145 whole steaks or chops - 145 eggs for immediate service - 145 reheating foods - 165 if the employee is sick and coughing with a fever what should the employee do? - GO HOME!!!!!!!! what are the four acceptable methods for thawing food - fridge microwave running water counter cooking it how do the shelves in fridge go in order - fruit tray salmon fillet ground beef whole chicken whats the temp for temp danger zone? - 41 to 135 whats the hot...

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...

NRFSP Manager Exam Questions With 100% Correct Answers The 7 HACCP principles are - answer1. Hazard analysis 2. Critical Control Points 3.Critical Limits 4. Monitor Critical Control Points 5. Corrective Action 6. Verify the system 7. Document the system Active Managerial Control - answerDevelopment and implementation of food safety management systems to prevent, eliminate, or reduce the occurrence of food borne illness risk factors 165 degrees for 15 seconds - answer-Poultry -stuffi...

NRFSP manager examThe 7 HACCP principles are - correct answer 1. Hazard analysis 2. Critical Control Points 3.Critical Limits 4. Monitor Critical Control Points 5. Corrective Action 6. Verify the system 7. Document the system Active Managerial Control - correct answer Development and implementation of food safety management systems to prevent, eliminate, or reduce the occurrence of food borne illness risk factors 165 degrees for 15 seconds - correct answer -Poultry -stuffing made...

The 7 HACCP principles are - Answer-1. Hazard analysis 2. Critical Control Points 3.Critical Limits 4. Monitor Critical Control Points 5. Corrective Action 6. Verify the system 7. Document the system Active Managerial Control - Answer-Development and implementation of food safety management systems to prevent, eliminate, or reduce the occurrence of food borne illness risk factors 165 degrees for 15 seconds - Answer--Poultry -stuffing made with meat, fish, poultry -stuffed meat, seafoo...

YMCA EXAM QUESTIONS AND ANSWERS. COMPLETE 2024 ACTUAL EXAM UPDATE. How many people do you think get sick from food-born related illnesses each year? --Correct Answer--About 48 million Which of the following is NOT a high risk population group of food borne illnesses? --Correct Answer--Teenagers Which of the following would NOT be considered a condition that can cause your immune system to be impaired? --Correct Answer--muscle ache Foodborne illness are --Correct Answer--very co...

Grades of Meat correct answers Prime, choice, select, standard - determined at slaughter - grading based on maturity of animal, marbling of fat, color and texture of lean - standard grades have the least marbling; prime the most Meat Cuts - determine the method of cooking correct answers Most tender cuts come from the least used muscles - loin, backbone (pork chops - loin) Medium tender meats come from the shoulder - chuck Least tender meats come from the most used muscles - flank, b...

Surf Safe Exam Questions & Answers 2023/2024 Raw ground pork is being stored in a cooler with raw fish, raw steak, raw crab cakes and raw poultry. The raw ground pork should be placed above the - ANSWER-Raw Poultry What temperature is acceptable for storing ground beef? - ANSWER-40F Soap must be in contact with hand a minimum of - ANSWER-10 seconds Pork chops must reach which minimum internal cooking temperature for 15 seconds? - ANSWER-145F Cold food should be received at or be...

HESI RN EXIT EXAM 2023 LATEST UPDATE {VERIFIED QUESTIONS AND ANSWERS} GRADED A The nurse is completing the admission assessment of a 3-year old who is admitted with bacterial meningitis and hydrocephalus. Which assessment finding is evidence that the child is experiencing increased intracranial pressure (ICP)? A. Tachycardia and tachypnea B. Sluggish and unequal pupillary responses C. Increased head circumference and bulging fontanels D. Blood pressure fluctuations and syncope - answ...

Which food must be cooked to a minimum internal temperature of 155 degrees F. (68 C) for 15 seconds? A. Pork roast B. Fish fillets C. Ground beef patties D. Stuffed peppers - Answer C. Ground beef patties The first step in cooling a deep pan of rice is to.... A. let the pan sit on the counter for an hour to cool. B. cover the rice tightly with foil. C. place the pan of rice in the walk-in freezer. D. put the rice into shallow pans. - Answer D. put the rice into shallow pans. A ...