How to clean and sanitize - Study guides, Class notes & Summaries

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, ...

Texas Cosmetology Practical Exam Questions with Verified Answers How long do you have to take the entire test? The total amount of time allowed is 3 hours and 20 minutes. How many points can you be awarded? A total of 142 points What is the passing score? It is 70% or 100 points out of 142 What's forms of identification are allowed? Driver license, passport, school ID (including picture, date of birth, name, and high school name) Are models required to have an ID? Yes, any I...

Which action is necessary as part of stationary equipment maintenance? A. Submerging the equipment in sanitizer B. Polishing the outside of the equipment C. Drying the removable parts with a soft dish towel D. Taking off small, removable parts to clean and sanitize - Answer-D. Taking off small, removable parts to clean and sanitize A food worker wearing clean gloves uses her gloved hand to rub butter in a baking tin. What should the food worker do before touching the ready-to-eat food? A...

Study Guide for PCT Test Questions Answered 100% correct The minimum recommended needle gauge for a fistula that tolerates a blood flow of 300-350 ml/min without difficulty is? 16 gauge The dialysis technician has performed a rinse back on a patient and failed to gather all the supplies needed to disconnect the patient. What must the dialysis technician do prior to getting clean supplies? Remove gloves, wash/sanitize hands, and retrieve item. One way to establish a patient has o...

State food safety Practice Exam Questions and Answers How long must a manager maintain records of the origin of shellfish by keeping shell stock tags? - Answer-A 90 days after delivery B. 90 days from harvesting the shellfish C. 90 days from the time the container of shellstock is emptied 'D. 90 days from the first service of sale of shellfish from the container.' Which characteristic is required for non food contact surfaces that are exposed to splash, spillage, or other food soiling...

State Food Safety Practice Exam Questions With Verified Solutions Which action is necessary as part of stationary equipment maintenance? A. Submerging the equipment in sanitizer B. Polishing the outside of the equipment C. Drying the removable parts with a soft dish towel D. Taking off small, removable parts to clean and sanitize - answerD. Taking off small, removable parts to clean and sanitize A food worker wearing clean gloves uses her gloved hand to rub butter in a baking tin. What ...

BOH SOP Test Questions and Answers Already Passed 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 transferred from one surface to another? Cross- WhaContamination What is the sequence for cleaning the BOH floors? 1) Sweep 2) Mop with detergent solution 3) Mop rinse with hot water To check internal temps with a thermometer, where ...

Zaxby's Certification Exam – FOH Questions and Answers 100% Pass What is the proper procedure for greeting a guest at Zaxby’s? Smile, make eye contact, and offer a warm greeting such as, “Welcome to Zaxby’s! How can I help you today?” How should you respond if a guest has a complaint about their food? Listen attentively, apologize sincerely, and offer a solution such as replacing the meal or providing a discount, if necessary. What is the appropriate action when a gues...

IHOP SOP Study Guide 2024 Test Questions with Complete Answers 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 fo...

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...