Tcs foods time and - Study guides, Class notes & Summaries

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 ...

CP-FS Study Guide Exam Questions Correct Answers New Update (A+ Pass) What is the primary goal of any food safety program? - Answers - To prevent foodborne illnesses and foodborne disease outbreaks. Foodborne illness - Answers - An acute illness resulting from eating contaminated food. Foodborne disease outbreaks - Answers - the occurrence of two or more cases of the same illness resulting from the consumption of the same food. confirmed disease outbreak - Answers - a foodborne disea...

Nevada Food Handler Safety Training Card Graded A+ Foodborne Illness Risk Factors Poor Personal Hygiene Food From Unsafe Sources Improper Cooking Temperatures/Methods Improper Holding, Time and Temperature Food Contamination Risk Factors for 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 R...

How long is a Suffolk County Food Service Permit valid for? - 1 Year Who does the Food Manager's certificate belong to? - The individual completing the class Where must the Food Manager's certificate be posted? - Visible to your patrons How long is the Suffolk County Limited Food Manager's Certificate valid for? - 3 years A restaurant can deny access to an inspector if the store is very busy and the owner is not present - False Only one shift at the food establishment must be covered by...

SNHD Food Handler Test 100% Correct Reject food with the following characteristics: - Correct Answer ️️ --Cans that are swollen, expanded or dented -Cardboard boxes with watermarks with evidence of thawing frozen food -Frozen foods with water crystals showing evidence of thawing and refreezing food -Any spoil food ( moldy cheese, bread or sour milk - Any expired food products and products without labels -.Food or Packaging with signs of pests, holes and rust FOOD-BORNE ILLNESS RISK F...

5 Foodborne Illness Risk Factors - ANSWER -Personal poor hygine -Food from Unsafe sources -Improper cooking temperatures -Improper holding,time and temperture -Food contamination Personal poor hygine - ANSWER - Improper hand washing -Bare hand contact with ready-to-eat (RTE) foods -Food handlers ill w symptoms like : vomiting,diarrhea,sore throat, a fever, infected cuts on hands & jaundice (eye infection) Food from Unsafe Sources - ANSWER -Food from unapproved source and/or prepated ...

Southern Nevada Food Handlers Safety Card Questions and Answers 100% Pass How do you prevent foodborne illness? Control of the five risk factors What are the five risk factors of foodborne illness? Poor personal hygiene, Food from unsafe sources, Improper cooking temperatures/methods, Improper holding, time, and temperature, and Food contamination What are the three types of food hazards? biological, chemical, physical What is "poor personal hygiene"? Improper hand washing, Bare...

Food Protection Manager Exam 2024-Grade A+ TCS - Answer ️️ -time/temperature control food TCS foods - Answer ️️ -meat, dairy, shellfish,fish, poultry, melon, cooked rice, beans, and vegetables, oil with garlic mixture, raw sprouts, sliced melons, cut tomatoes and leafy greens, baked potatoes PHF - Answer ️️ -Potential hazards to food safety potential hazards to food safety - Answer ️️ -biological, chemical, physical biological hazards to food safety - Answer ️️ -bacter...

NC Safe Plates- Module 1 -6 2024 Already Graded A Foodborne disease outbreak two or more cases of a similar illness as a result of eating a common food Foodborne illness/disease Illness caused by consumption of contaminated food Food Safety Safeguarding or protection of food from anything that could harm consumer's health. Cross contamination Transfer of a hazard from one food item to another. Temperature Danger Zone Range in temperature where pathogens grow most rapidly. 41...

Pathogens -microorganisms that cause illness two types of pathogens -one that make you sick when you eat them -toxin (poison) producing ones that make you sick symptoms of a foodborne illness -diarrhea -vomiting -fever -nausea -abdominal cramps -jaundice *varies from person to person and from illness the big six -highly contagious - singled out by FDA - can cause severe illness 1. shigella spp. 2. salmonella typhi 3. nontyphoidal salmonella 4. shiga toxin-prod...