Danger zone - Study guides, Class notes & Summaries

180 - Answer- In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse? Jaundice, vomiting and/or diarrhea - Answer- A food handler must be excluded from the food establishment for which symptoms? 41 to 135 - Answer- What is the temperature range for the danger zone? spore - Answer- What is the form some bacteria take to keep from dying when they do not have enough food? state - Answer- Most regulations for food service operations are at what leve...

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...

Food Handler's Lesson 4 The Danger Zone questions and answers Batch cooking - answer Prepare 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 - answer Place 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...

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...

Texas CDL Section 10 - School bus Exam Questions and Answers Define the Danger Zone and how far does it extend around the bus? - Answer- The area on all sides of the bus that extends a minimum of 10 feet What should you be able to see if the outside flat mirrors are adjusted properly? - Answer- 200 feet or 4 bus lengths, along the sides, and rear tires touching the ground What should you be able to see if the outside convex mirrors are adjusted properly? - Answer- entire side of bus up to...

Batch cooking Prepare 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 Place 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 Place the tightly wrapped frozen item, such as a roast, on the lo...

1. A _ is a dangerous location where anyone present is at risk of harm. a. Hot zone b. Cold zone c. Warm zone d. End zone correct answer: 1. A. Hot zone 2. What can cause cardiac arrest to a casualty? a. Bleeding out b. Tension pneumothorax c. Blocked airways d. All of the above correct answer: 2. D. All of the above 3. A _ is the area around the hot zone where it is unlikely (not impossible) that danger still exists. a. Hot zone b. Cold zone c. Warm zone d. End z...

TECC QUIZ questions with complete solutions. 1. A _ is a dangerous location where anyone present is at risk of harm. a. Hot zone b. Cold zone c. Warm zone d. End zone correct answer: 1. A. Hot zone 2. What can cause cardiac arrest to a casualty? a. Bleeding out b. Tension pneumothorax c. Blocked airways d. All of the above correct answer: 2. D. All of the above 3. A _ is the area around the hot zone where it is unlikely (not impossible) that danger still exists. a. Hot zone b. Cold ...

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

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...