Tcs food must not - Study guides, Class notes & Summaries

The preservation technique that attempts to remove moisture is: - ANSWER-Dehydration Before you prepare a new raw animal food on a cutting board, you must - ANSWER-clean, rinse and sanitize High standards for food safety will improve the quality of food served. It will also improve tips, bring repeat customers, and - ANSWER-reduce the chance for lawsuits It is a good idea to learn about a food supplier's warehouse practices. The best way to gather the information is to - ANSWER-visit a...

NC Foods 2 - Safe Plates Mod 7 and 8 Rated A+ TCS food Foods that require time and temp control for safety every 4 hours how often to sanitize utensils detergents Chemical that helps dissolve grease and remove dirt 171°F for 30 seconds Temperature of water for manual operations and time dishes must be submerged 7 sec Time it takes to sanitize with chlorine 6 inches Height of food storage and equipment from floor Clean Make something free from dirt, food soil or residue. Cont...

what should you do when taking a food order from customers who have concerns about food allergies - correct answerDescribe each menu item to the customer who ask, including any "secret" ingredients What temperature should the water be for manual dishwashing? - correct answerMust be at least 110 F A food handler just finished storing a dry food delivery, which step was done correctly? - correct answerStored food away from the wall What should be done with food that has been handled by ...

Food Safety Manager Exam |100% Correct Questions and Verified Answers| | Grade A (Latest 2024/ 2025 Update) Q: At 6am, Alvin removed deli meat, sliced cheese, apples, and pudding cups from the cooler to make box lunches for a high school class field trip. When he finished making the lunches, Alvin left them on a table for the teacher. The lunches were left on the bus that warm spring day while the students toured a museum. At 1pm, they returned to a very warm bus to get their lunches, which ...

Nevada Food Handlers Card Latest Version Graded A+ What is Poor Personal Hygiene •Improper hand washing • Bare hand contact with ready-to-eat (RTE) foods • Food handlers working while ill with the following symptoms: vomiting, diarrhea, sore throat with a fever, infected cuts on the hands, and jaundice What is Food from unsafe sources • Food from an unapproved source and/or prepared in unpermitted locations • Receiving adulterated food What is Improper Cooking Temperat...

When transporting tuna salad to an event, the tuna salad must be transported at a temperature of a) 41°F or below b) 50°F to 70°F c) 0°F d) 50°F or below Answer - A A pH level below 4.6 will a) encourage bacteria to grow rapidly in the food b) inhibit the growth of bacteria in the food c) have no effect on bacteria in the food d) allow viruses to grow in the food Answer - B The chef is cooling a stew. It has taken the chef 30 minutes to reduce the temperature to 70°F. How m...

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

Which unused items may be re-served to another customer? Answer- Prepackaged items such as soup crackers. What is NOT considered a safe way to thaw frozen meat? Answer- Under hot running water. How should a cloth used for wet-wiping be stored? Answer- In a bucket of sanitizing solution. Where should the scoop for the ice machine be stored between uses? Answer- In a protected and designated location. Which symptom must be reported to your regulatory authority when it afflicts a food h...

Food Handlers License Test – With Complete Questions & Answers (Rated A+) Food Handlers License Test – With Complete Questions & Answers (Rated A+) What is an example of a physical contaminant? a. bones in chili b. mold on cheese c. chicken juices on a cutting board d. pathogens on unwashed hands - ANSWER - a. bones in chili there are three types of containments that can enter food: physical, biological and chemical a physical contaminant refers to things such as glass, dirt...

Nevada Food Handlers Card Questions and Answers Rated A+ FOODBORNE ILNESS RISK FACTORS 1.Poor Personal Hygiene •Improper hand washing • Bare hand contact with ready-to-eat (RTE) foods • Food handlers working while ill with the following symptoms: vomiting, diarrhea, sore throat with a fever, infected cuts on the hands, and jaundice FOODBORNE ILNESS RISK FACTORS 2.Food from unsafe sources • Food from an unapproved source and/or prepared in unpermitted locations • Rece...