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

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

Danger Zone correct answers 41 - 135 F Refrigerator temp correct answers 40 F or below Cook most food to: correct answers 160 F Food that can be cooked to 145 F: correct answers roasts, steaks, veal, lamb Maintain hot cooked food at: correct answers 140F Reheat cooked food to correct answers 165 F Conventional Foodservice correct answers Food made from scratch Commissary Foodservice correct answers pre-made food Ready-prepared cook-chill/cook-freeze correct answers Cook t...

Which group of individuals has a high risk of foodborne illness? elderly people parasites are commonly associated with? seafood Ciguatera toxin is commonly found in amberjack Which is a TCS food? saltines bananas baked potato coffee baked potato Metal shavings are which type of contaminant physical What should food operators do to prevent spread of Hepatitis A exclude staff with jaundice from the operation To wash hands correctly, a food handle...

Food Handler's Study Guide Latest Update Graded A+ Food Handler an employee of a food facility who is involved in the preparation, storage, service, or handling of food products. Anyone who prepares food or who may come in contact with food products, food utensils, or equipment is a food handler. You are not a food handler unless: 1. Possesses a valid Food Handler Training Card, 2. is working in an establishment under the supervision of a certified food safety manager and has taken and passed ...

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 bacte...

Which group of individuals has a high risk of foodborne illness? - CORRECT ANS elderly people parasites are commonly associated with? - CORRECT ANS seafood Ciguatera toxin is commonly found in - CORRECT ANS amberjack Which is a TCS food? saltines bananas baked potato coffee - CORRECT ANS baked potato Metal shavings are which type of contaminant - CORRECT ANS physical What should food operators do to prevent spread of Hepatitis A - CORRECT ANS exclude staff...

ServSafe Exam Practice questions and answers guaranteed to score A+ An illness is considered an outbreak when: 1) 2 or more people have the same symptoms after eating the same food 2) An investigation is conducted by state and local regulatory authorities 3) the outbreak is confirmed by lab analysis 3 ways to contaminate food biological (bacteria, viruses, parasites, fungi) chemical (anything not food such as cleaners and sanitizers) physical (bones, shards of glass/metal, band aid...

41-135 - Correct Answer-Danger Zone 100F - Correct Answer-When properly washing hands, water should be 41F or lower - Correct Answer-Cold TCS foods must be delivered at ___ 45F or lower - Correct Answer-Live Shellfish and Shell eggs must be delivered at 135F or higher - Correct Answer-Hot TCS foods must be delivered at ___ Frozen solid - Correct Answer-Frozen foods must be delivered Refrigerators - Correct Answer-____ must be set at 39F or lower 70F - Correct Answer-Cool food to ___ befor...

what is the inventory of cattle in NC? - answer-830,000 Describe the NC cattle industry - answer-small but strong what are the segments of the beef cattle industry? - answer--cow/calf (seedstock) -stocker -feedlot -packer (purveyor) -retailer (imports) -consumer (exports) what are the two largest beef industry segments? - answer-cow/calf (seedstock) and consumer (exports) what are the two smallest industry segments? - answer-feedlot and packer (purveyor) where is the beef bel...

ServSafe Manager Practice Exam 2023 Accurate Answers provided; Completed A ServSafe Manager Practice Exam 2023 Accurate Answers provided; Completed A Which unused items may be re-served to another customer? Prepackaged items such as soup crackers. What is NOT considered a safe way to thaw frozen meat? Under hot running water. How should a cloth used for wet-wiping be stored? In a bucket of sanitizing solution. Where should the scoop for the ice machine be stored between uses? In a p...