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Serv Safe Manager's Course: The Flow Of Food Preparation: The flow Of Food Service Exam Tested Questions With Revised Correct Detailed Answers >Latest Update>> $12.99
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Serv Safe Manager's Course: The Flow Of Food Preparation: The flow Of Food Service Exam Tested Questions With Revised Correct Detailed Answers >Latest Update>>
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Course
Food Manager
Institution
Food Manager
Serv Safe Manager's Course: The
Flow Of Food Preparation: The flow
Of Food Service Exam Tested
Questions With Revised Correct
Detailed Answers
>Latest Update>>
1. General Rules for holding food: In order to keep food safe, what should we
consider? - ANSWER
1. Temperatur...
Serv Safe Manager's Course: The
Flow Of Food Preparation: The flow
Of Food Service Exam Tested
Questions With Revised Correct
Detailed Answers
>Latest Update>>
1. General Rules for holding food: In order to keep food safe, what should we
consider? - ANSWER 1. Temperature
2. Thermometer
3. Time
4. Reheating food
5. Food covers and sneeze guards
6. Policies
2. General Rules for holding of food: Hold hot at an internal temperature of 135 F
or higher. Hold cold food at an internal temperature of 41 F or lower. - ANSWER
Temperature
3. General Rules for Holding Hot Food: Use a thermometer to check
temperatures. Never use the temperature gauge on a holding unit to do it. It does
not check the internal temperature of the food. - ANSWER Thermometer
,4. General Rules for Holding Hot Food: Check food temperature at least every four
hours. Throw out food that is not being held at that correct temperature. You can
also check the temperature every two hours. This will leave time for the
corrective action. For example, hot TCS food that has been held below 135 F can
be reheated and then placed back in the hot-holding unit. - ANSWER Time
5. General Rules for Holding Hot Food: Never use hot-holding equipment to
reheat food unless it is built to do so. Most hot-holding equipment does not pass
food through the temperature danger zone quickly enough. Reheat food
correctly. Then move it to the holding unit. - ANSWER Reheating food
6. General Rules for Holding Hot Food: Cover food and install sneeze guards to
protect food from contaminants. Covers, will help maintain a food's internal
temperature. - ANSWER Food covers and sneeze guards
7. General Rules for Holding Hot Food: Create policies about how long the
operation will hold food and when it will be thrown out. - ANSWER Policies
8. What are a couple of reasons why your operation may want to display or hold
TCS food without temperature control? - ANSWER 1. When displaying food
for a short time, such as at an off-site catered event
2. When electricity is not available to power holding equipment
9. Holding food without Temperature Control: Cold food: You can hold cold food
without temperature control for up to six hours if you meet what certain
conditions? - ANSWER 1. Hold the food at 41 F or lower before removing you
it from refrigeration.
, 2. Label the food with the time you removed it from refrigeration and the time
that you must throw it out. The discard time on the label must be six hours from
the time you removed the food from refrigeration.
3. Make sure that the food temperature does not exceed 70 F while it is being
served. Throw out any food that exceeds this temperature.
4. Sell, serve, or throw out the food within four hours
10. Holding Food without Temperature Control: Hot Food: You can hold hot food
without temperature control for up to four hours if you meet what certain -
ANSWER 1. Hold the food at 135 F or higher before removing it from
temperature control.
2. Label the food with the time you must throw it out. The discard time on the
label must be four hours from the time you removed the food from temperature
control.
3. Sell, serve, or throw out the food within four hours.
11. Guideline for Handling Food and Tableware: Where should you hold glasses
by? - ANSWER middle, bottom, or stem
12. Where should you hold dishes by? - ANSWER bottom or edge
13. When is it ever okay to touch the food-contact areas of dishes or glassware? -
ANSWER never
14. Why should we carry glasses in a rack or on a tray? - ANSWER to avoid
touching food-contact surfaces
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