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Bonefish Grill HACCP Test Questions And Answers $10.99   Add to cart

Exam (elaborations)

Bonefish Grill HACCP Test Questions And Answers

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  • Course
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Bonefish Grill HACCP Test Questions And Answers Why should you be aware of tacks & staple in boxes & cartons during prep? Stables etc may fall into food, causing injury if eaten What is the proper technique for thawing frozen food & why? Slack thaw under refrigeration or thaw under cold run...

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  • October 26, 2024
  • 4
  • 2024/2025
  • Exam (elaborations)
  • Questions & answers
  • HACCP
  • HACCP
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UpperClass
Bonefish Grill HACCP Test Questions And
Answers

Why should you be aware of tacks & staple in boxes & cartons during prep? Stables etc

may fall into food, causing injury if eaten




What is the proper technique for thawing frozen food & why? Slack thaw under

refrigeration or thaw under cold running water




When should food be removed from sinks when using running water to thaw?

Immediately after product is thawed




Can raw food & cooked food be thawed in the same sink or containers? No, because of

cross-contamination risk




What temperatures must previously reheated foods & leftovers be heated to? 165 degrees




What temperature range is in the Danger Zone? Can bulk foods be cooled slowly? 40-140

degrees is the Danger Zone. Bulk foods must be cooled quickly to minimize time in the Danger

Zone

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