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

Temp and humidity of proof box - 110°F/85% humidity What is the DDT? - Desired dough temp is 78°F-82°F What temp is yeast killed? - 140°F What should the internal temp of bread be after it has baked? - 199°F-204°F What temp and how long should 100% Whole Wheat 5 grain bread be baked at? - steam the bread for 50 seconds at 390°F and then drop temp to 370°F for 24-28 minutes What is the CALM approach? - Stay Cool, Apologize for the problem, Listen with empathy, Make it right...

The preservation technique that attempts to remove moisture is: - Dehydration Before you prepare a new raw animal food on a cutting board, you must - clean, rinse and sanitize High standards for food safety will improve the quality of food served. It will also improve tips, bring repeat customers, and - reduce the chance for lawsuits It is a good idea to learn about a food supplier's warehouse practices. The best way to gather the information is to - visit and inspect the warehouse Why is ...

Publix mission statement - Answer-To be the premier food retailer in the world. Passionately focused on customer service Intolerant of waste Dedicated to the dignity, value and emoloyement securitt of associates Devoted to the highest standards of stewardship for our stockholders Imvolves as resposible citizens in the community Q-san - Answer-200pm, range from 150-400 Proof box temps - Answer-110degrees, 80-85% humidity What is DDT? - Answer-Desired dough tempature 78-82 degrees ...

NRFSP Walmart Food Safety Test Questions and Answers 100% Verified Latest Updated 2024/2025 | Graded. What symptom requires a food handler to be excluded from the operation? - correct answer Jaundice What should staff do when receiving a delivery of food and supplies? - correct answer visually inspect all food items Single use gloves are not required when... - correct answer washing produce what myst food handlers do when handling ready-to-eat food? - correct answer wear single use gloves ...

which of the following is true about the big 6 food borne pathogens - Answer- they are easily transmissible to food why is it important that you stop handling food which will be served to consumers if you are sick and have been diagnosed with one of the big 6 pathogens? - Answer- you could easily pass on your illness to your customers you can always tell if food is contaminated with a food borne causing bacteria by simply looking at it - Answer- false what should you do if you experienc...

ServSafe 7th Edition Diagnostic Test> 80-question diagnostic test and answer key (all correct updated 2022-2023.) The purpose of a food safety management system is to A) keep all areas of the facility clean and pest-free. B) identify, tag, and repair faulty equipment within the facility. C) prevent foodborne illness by controlling risks and hazards. D) use the correct methods for purchasing and receiving food. A manager's responsibility to actively control risk factors for foodb...

A cheesecake weighs 4 lbs after it is baked. A baker portions it into 16 pieces. How much will each slice weigh? - Answer-4 oz When preparing the bakeshop for production of a specific recipe/formula, after you clean and sanitize the work area, what is the first thing you should do? - Answer-read the recipe What temperature should bread be baked to? - Answer-190 degrees When you are making up cookies, why would you want them to be the same size? - Answer-bake evenly During the baking proce...

Walmart Food Safety Test All Answers Complete Answers What symptom requires a food handler to be excluded from the operation? ️Jaundice What should staff do when receiving a delivery of food and supplies? ️visually inspect all food items Single use gloves are not required when... ️washing produce what myst food handlers do when handling ready-to-eat food? ️wear single use gloves What symptom can indicate a customer is having an allergic reaction? ️wheezing or shortness of b...

A food handler's duties regarding food safety include all of the following practices EXCEPT: Prevention of food contamination Dispose of food that poses a potential threat to human health Handle, transport, and store food safely Prevention of food contamination Dispose of food that poses a potential threat to human health Handle, transport, and store food safely Periodically test food for illness causing microorganisms - ANSWER-Periodically test food for illness causing microorganisms ...

CMS MED SURG A nurse is obtaining a medication history from a client who is to start taking nitroglycerin for chest discomfort with activity. Which of the following medications should the nurse instruct the client to avoid taking within 24 hr of using nitroglycerin? O Atorvastatin O Metformin O Sildenafil O Omeprazole 1) A nurse is caring for a client who has cancer and has a WBC count of 4,000/mm°. Which of the following actions should the nurse take? O Cleanse the client's toothb...