Batch cooking - Study guides, Class notes & Summaries

What is a critical limit? maximum and/or minimum value to which a biological, chemical or physical parameter must be controlled at a CCP to prevent, eliminate or reduce to an acceptable level of occurrence of a food safety hazard What is a critical limit according to Codex? A criterion which separates acceptability from unacceptability What are critical limits and CCPs used for? To distinguish between safe and unsafe operating conditions What are operational limits? Usua...

Food Handler's Lesson 4 The Danger Zone questions and answers Batch cooking - answer Prepare food in small amounts, as you can use it only in four hours or less in the danger zone (41 to 135 degrees F) If cooked food rays in the Danger Zone for more than 4 hours, throw it out. Quick Thawing method - answer Place the food in the prep sink under cold, running water for no more than two hours. Afterward, clean and sanitize the sink and anything else the water may have touched Slow Thawing...

What is a critical limit? maximum and/or minimum value to which a biological, chemical or physical parameter must be controlled at a CCP to prevent, eliminate or reduce to an acceptable level of occurrence of a food safety hazard What is a critical limit according to Codex? A criterion which separates acceptability from unacceptability What are critical limits and CCPs used for? To distinguish between safe and unsafe operating conditions What are operational limits? Usua...

food handler safety test 100% correct for how long must shellfish tags be kept in the department - Correct Answer ️️ -90 days what is a a glue board? - Correct Answer ️️ - control device for use in the store, proper storage containers are made of? - Correct Answer ️️ - stainless steel & copper what is the temp danger zone according to the 2009 FDA food code - Correct Answer ️️ -41 F and 135 f where would you most likely find clostridium botulinum? - Correct Answer ️️ ...

A Food Worker at a bar was diagnosed with E. Coli and has not shown symptoms for a couple of days. What must her manager do? A) Restrict until Regulatory approval is obtained B) Exclude until Regulatory approbal is obtained C) Allow the worker to resume her normal duties D) Require her to wear single-used gloves at all times A) Restrict until Regulartory approval is obtained A large container of potato salad has been removed from cold holding at the correct temperature. How long can ...

Food Handler Training - Riverside, CA Final Exam Questions and Answers 100% Pass What should a food worker use to retrieve ice from an ice machine? - Correct Answer ️️ -A scoop stored outside the ice A food worker cooks scrambled eggs that will be served immediately. What is the minimum internal temperature that the eggs must reach during cooking? - Correct Answer ️️ -145°F (63°C) What should you do when a garbage can is nearly full? - Correct Answer ️️ -Take the garbage ba...

A food worker at bar was diagnosed with E. coli and has not shown symptoms for a couple of days. What must her manager do? a. restrict until regulatory approval is obtained b. Exclude until regulatory approval is obtained c. allow the worker to resume her normal duties d. require her to wear single-use gloves at all times. - Answer a. restrict until regulatory approval is obtained A large container of potato salad has been removed from cold holding at the correct temperature. How long can...

Batch cooking Prepare food in small amounts, as you can use it only in four hours or less in the danger zone (41 to 135 degrees F) If cooked food rays in the Danger Zone for more than 4 hours, throw it out. Quick Thawing method Place the food in the prep sink under cold, running water for no more than two hours. Afterward, clean and sanitize the sink and anything else the water may have touched Slow Thawing method Place the tightly wrapped frozen item, such as a roast, on the lo...

Food Handler Safety Test Already Verified A for how long must shellfish tags be kept in the department ️90 days what is a a glue board? ️ control device for use in the store, proper storage containers are made of? ️stainless steel & copper what is the temp danger zone according to the 2009 FDA food code ️41 F and 135 f where would you most likely find clostridium botulinum? ️swollen cans where are salmonella spp, most commonly found? ️poultry & eggs in refrigerated case...

What should the Certified Dietary Manager do when a client using a selective menu insists on ordering food that is not on her diet? - Answer The client should be educated on their diet but their rights may overrule their dietary restrictions. Diet conflicts should be referred to clinical nutrition staff and documented on the medical record. What is the difference between centralized and decentralized meal service? - Answer Centralized meal services are designed to produce large quantities o...