4 methods to thawing food - Study guides, Class notes & Summaries

Reject food with the following characteristics: - 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 FACTORS - Answer-1. Poor Personal Hygiene • Improper...

LABORATORY MANUAL OF FOOD MICROBIOLOGY FOR ETHIOPIAN HEALTH AND NUTRITION RESEARCH INSTITUTE (FOOD MICROBIOLOGY LABORATORY) UNIDO PROJECT (YA/ETH/03/436/11-52) DEC. 2003 DRAFTED BY DR. CIIRA KIIYUKIA (INIDO / FOOD ANALYSIS – MICROBIOLOGY) 1 TABLE OF CONTENTS INTRODUCTION.....................................................................................................4 MICROORGANISMS MORPHOLOGY AND STAINING.............7 MICROSCOPY............................................

NC Safe Plates Module 4 & 5 (Preparation, Cooking, Cooling & Holding) Already Passed Calibration Ensuring a temperature measuring device has an accurate reading by testing against a known temperature Commercially processed A food that h as undergone temperature treatments, process and and or packaging by a government inspected facility Core/internal temperature Temperature at the last place in the food to be heated ( usually the center of the thickest part; could be a cold part). U...

Reject food with the following characteristics: correct answers -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 FACTORS correct answers 1. Poor Personal Hygie...

california food handler exam questions and answers 100% pass Ready-to-eat foods are foods served without additional washing or cooking to remove germs. Which of these is NOT an example of ready-to-eat food? - Correct Answer ️️ - Soup Which of these is NOT an important hygiene practice that all employees must follow? - Correct Answer ️️ -Clothes must be dry cleaned and pressed 4. In order to be properly cooked for safe eating, raw eggs cooked for immediate service and fish (fresh ...

Arizona eFoodHandlers Test Questions with 100% Correct Answers | Latest Version 2024 | Verified Select which of the following statements are true about foodborne illness - -foodborne illness sends 128,000 people to the hospital each year -foodborne illnesses is caused by biological, chemical, and physical hazards -foodborne illnesses account for 3,000 deaths annually. Select the foods below that make up the 8 most common allergens - milk soy eggs wheat peanuts nuts fish shel...

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 FACTORS - correct answer 1. Poor Personal Hyg...

Perishable foods should not be left at room temperature for more than Correct Answer: Four hours A package of opened hot dogs should only be used for no more than which amount of days? Correct Answer: 1 week If a kitchen worker comes into work with dirty fingernails, unkempt hair, and smells of body odor, the correct action is: Correct Answer: Send the employee home Potentially hazardous foods must be cooled from 135°F to 70°F in two hours and from 70°F to 41°F in how many hours?...

Food Handlers (Tulsa, OK) Verified Solutions To prevent cross-contamination of food: a. wash hands or change gloves often. b. clean and sanitize work surfaces after working with raw meats. c. store raw meats below ready-to eat foods. d. all of the above answers are correct. ️D. all of the above answer are correct. 165 F for 15 seconds is the minimum cooking temperature for what types of food? a. roast beef and hamburgers b. spaghetti and meatballs c. poultry (chicken and turk...

NYC Food Handler's study guide with 100% complete solutions true or false: It is illegal to handle ready-to-eat foods with bare hands - Correct Answer ️️ -true true or false: workers must use gloves when handling foods that will be cooked - Correct Answer ️️ -false what are three acceptable methods of thawing frozen foods - Correct Answer ️️ - refrigerate place under cold running water microwave oven with continuous cooking afterwards what is the correct cooking temperatur...