Danger zone hot zone - Study guides, Class notes & Summaries

Southern Nevada Food Handler Questions (2024) with Certified Solutions You should let your employer know if you experienced any of these 5 symptoms: 1. Vomiting 2. Diarrhea 3. Sore throat w/ fever 4. Infected cuts/wounds 5. Jaundice What are the 5 big Foodborne Illnesses? 1. Salmonella 2. Shigella 3. E. Coli 4. Hepatitis A 5. Norovirus You cannot work until you are symptom-free for __ hours without the use of medicine? 24 Acceptable to receive eggs, milk, and live shel...

California eFoodHandlers Test Answers 100% Verified How long can foods safely remain in the Danger Zone during preparation? 4 hours Refrigerated chili needs to be reheated quickly and to the proper temperature before hot holding. Which is the correct way to reheat potentially hazardous food? Reheat to 165F or hotter within 2 hours A handwashing sink can be used for food preparation as along as the sink is cleaned after each use False Who is the 'Person in Charge' or PIC The m...

IHOP BOH SOP Study Guide Questions and Answers Already Passed What is the maximum temperature for food quality? 165 Labels for prepared products must contain the following 4 pieces of information: 1. Product name 2. Preparer's initials 3. Prep date & Time 4. Expiration date & time What is the Temperature Danger Zone Between 41 and 140 degrees What is the preferred method for thawing food? In a refrigerator between 33 and 41 degrees What is it called when microorganisms are...

TECC QUIZ 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...

SERVSAFE MANAGER EXAM 2024 A food handler removes a frozen lasagna from the freezer and leaves in on a prep table to thaw overnight. Why is this method of thawing unsafe? - Answer- The dish is exposed to the temperature danger zone so pathogens can grow. What must be immediately done to food after it is thawed in a microwave? - Answer- Cook it. When slacking food during preparation, the food should never go above what temperature? - Answer- 41°F (5°C) What is the required minimum int...

What is the Temperature Danger Zone correct answers Between 41 and 140 degrees What is the preferred method for thawing food? correct answers In a refrigerator between 33 and 41 degrees What is it called when microorganisms are transferred from one surface to another? correct answers Cross-WhaContamination What is the sequence for cleaning the BOH floors? correct answers 1) Sweep 2) Mop with detergent solution 3) Mop rinse with hot water To check internal temps with a thermometer, ...

TECC QUIZ with Complete Solutions Already Graded A+ 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 - ️️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 - ️️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. ...

Hazmat Tech 2, Top Exam Questions and answers, 100% Accurate, Verified. What are the action options and response objectives? - -Offensive Defensive Nonintervention What are the action options and response objectives based on? - -Estimated outcomes Stage of Incident Strategic goals (stopping the event now occurring, keep future events from occurring) What are the basic principles to apply to action options and response objectives? - -one cannot influence events that have already ha...

1. What are the general guidelines for holding food for service ANS 1. Use food covers and sneeze guards to protect against contaminants and help maintain a food's internal temperature 2. Hold food at correct internal temperature 3. Use a thermometer to check a food's internal temperature. The equipment's thermometer does not measure internal temperature 4. Check food temperatures at least every four hours. If food is between 41dF and 135dF, throw it out. 2. What are the guidelines for hold...

This symbol means that food must be cooked, reheated, or held at a specified temperature to meet FS CCP requirements. Use only pasteurized eggs. Work with clean hands. Work with clean equipment. Label all prepared products Labels for prepared products must contain the following information: 1. Product name 2. Preparer's initials 3. Prep date & time 4. Expiration date & time What is the maximum temperature for food quality? 165 Maintain a ref...