Reheating food - Study guides, Class notes & Summaries

Food Protection Manager Questions and Answers Rated A A foodborne outbreak is when you have at least (Blank) people showing similar symptoms from eating the same thing at the same location? 2 Which of the following is an example of a high risk population? A. Young People B. The Elderly C. Sick People D. All of these D. All of these All foods served in the food establishment must be from approved sources such as what? A. My home B. An unlicensed street vendor C. A licensed food distribut...

Certified Dietary Manager (CDM) Test Questions And Correct Answers | Updated What is a food intolerance? - ANSWER : A food intolerance does NOT involve the immune system food intolerance is a metabolic disorder What are the 8 common food allergies? - ANSWER : milk eggs wheat soy peanuts, tree nuts fish and shellfish What time frames do allergic reactions usually occur? - ANSWER : allergic reactions can occur between minutes or 2 hours after the ingestion of the allergen. s...

Food Safety Manager Test Questions with All Correct Answers An employee with a fever and headache must be ________ from handling food - Answer-Restricted If they work with high-risk people then they must be _____ from the poeration - Answer-Exclude If an employee has symptoms of Diarrhea or Vomiting they must be _______ from the operation and cannot return to work unless they are symptom free for ___ hours or get a written release from a doctor - Answer-Exclude; 24 Purchasing, recei...

Servsafe Manager 2024 Exam 1.1 What is a foodborne-illness outbreak? A. When two or more food handlers contaminate multiple food items B. When an operation serves contaminated food to two or more people C. When two or more people report the same illness from eating the same food D. When the CDC receives information on two or more people with the same illness - Answer ️️ -C. When two or more people report the same illness from eating the same food 1.2 Which is a ready to eat food? A. ...

Food Safety Manager Questions and Answers Graded A+ A food establishment that packages ROP (reduced oxygen packaged) food should: A.Not be without a good vacuum-packer B.Be packagedaccording to USDA standards C.Create a HACCP D.Have HESSN C All vehicles and trucks delivering food products should be checked to ensure that :A.Food was not exposed to contamination during shipping B.Shipper was local C.Vehicle has up-to-date safety features D.Truck was loaded promptly A All canned goods mus...

NDTR Practice Test 1 UPDATED Exam Questions and CORRECT Answers What is the process of converting carbohydrates to carbon dioxide, acids, and alcohol by yeast or bacteria? - CORRECT ANSWER- Fermentation According to the Food Code, what temperature should be reached and maintained for at least 15 seconds when reheating previously cooked foods? - CORRECT ANSWER- 165 degrees Structure/function claims on the label of a dietary supplement might describe how a nutrient - CORRECT ANSWER- affe...

Which of the following occurs with the use of adequate lighting in a food establishment? A. It encourages pests to enter B. It is more difficult to identify hazards C. It makes cleaning and sanitizing easier D. It makes cleaning and sanitizing more complicated - ANSWER: C. It makes cleaning and sanitizing easier What is the proper minimum clearance between the floor and floor-mounted equipment? A. 4 inches B. 6 inches C. 8 inches D. 12 inches - ANSWER: B. 6 Inches What minimum te...

Food safety - the practice of eliminating harmful agents from food, preventing food contamination, and ensuring that food is fit for consumption Common goals for food safety - -prevent contamination - reduce conditions that favor growth/introduction of microorganisms that causes illnesses and spoilage -dispose of food that poses a threat to human health benefits of high standards in food safety - - reduce lawsuits and criminal prosecutions caused by poor standards - enable cust...

AAA Food manager certification Question and Answers 100% Correct – Latest 2024 A serious foodborne illness that is commonly transmitted by fecal-oral routes is caused by which virus? Hepatitus A Under ideal conditions bacteria can multiply every? 20 minutes What is the range of temperature for the danger zone? 41 - 135 Degrees Which bacteria is associated with contaminated lunch meats and grows at temperatures below 41 degrees Fahrenheit? Listeria which parasite is associated with...

13 High Violations Ans- 1) Hand washing at the appropriate time and hand sink supplies available in stores 2) TCS hot and cold holding; Pre-chilling before TCS products placed in prep cooler 3) Proper reheating temperatures for hot holding 4) Proper cooling time and temperatures; rice in cooling not left out at room temperature > 30 mins 5) No direct cross-contamination or adulterated food observed; food from an approved source 6) Employee health meets requirements 7) Temperatu...