Food safety training - Study guides, Class notes & Summaries

ProServe Questions and Answers Latest Version Graded A ProServe provides? Social responsibility training in regard to liquor sales and serving and does not replace training required of me by my employer AGLC Alberta Gaming and Liquor Commission 50 Corriveau Ave St Albert T8N3T Who needs proserve everyone basically except kitchen staff,cleaning staff, and bussers Class C Special event needs PS by first day of event Expiry 5 years Have 30 days from start date of employment to complete ProTec...

How many days can meat be accepted after the grind-on/pack date? - 14 Time and temperature checks should be preformed at minimum every ___ hours - 2 Which of the following is the managers best practice during a food safety audit? - Walk with the specialist during the audit If you have cut fries exhibiting the acid effect, what should you do? - Throw all the buckets from that batch in the trash, then wash, rinse, and sanitize the buckets What is the primary reason for toasting the buns gold...

INC3701 Assignment 4 (COMPLETE ANSWERS) 2024 (867676) - DUE 24 July 2024: For Assistance Whats_app-9-2-3-3-0-1-5-6-2-1-6-8; Question 1 Read scenario A and answer the questions that follow: INC3701/103/2024 7 Scenario A. Tommy is 10 years old. He attends a school 8 km from home. He lives in a two-room house that he shares with his mother, his 85-year-old sick grandfather and eight other children. His mother is blind and cannot find a job. Because no one in the house earns an income Tommy is oft...

SCH4801 Assignment 2 (COMPLETE ANSWERS) 2024 (248018) - 26 June 2024; 100% TRUSTED workings, explanations and solutions. for assistance Whats-App 0.6.7..1.7.1..1.7.3.9 .......... SECTION A TOTAL:[24 MARKS] Please read the case study below before answering any questions. SCH4801 ASSIGNMENT 2 2024 Page 7 of 16 Nando’s: A Triumph of Supply Chain Excellence Nando’s, a South African casual dining restaurant chain renowned for its delectable flame-grilled peri-peri chicken, has had a remarka...

TAP SERIES: FOOD SAFETY TRAINING

INC3701 Assignment 4 (COMPLETE ANSWERS) 2024 (867676) - DUE 24 July 2024 ;100 % TRUSTED workings, explanations and solutions. For assistance call or W.h.a.t.s.a.p.p us on ...(.+.2.5.4.7.7.9.5.4.0.1.3.2)........... Question 1 Read scenario A and answer the questions that follow: INC3701/103/2024 7 Scenario A. Tommy is 10 years old. He attends a school 8 km from home. He lives in a two-room house that he shares with his mother, his 85-year-old sick grandfather and eight other children. His mother...

Highly Susceptible Populations - ANS -The very young -The elderly -The chronically ill -Those with immune problems 5 most common risk factors - ANS -Food from unsafe sources -Contaminated equipment -Poor personal hygiene -Inadequate cooking -Inadequate hot and cold holding USDA - ANS United States Department of Agriculture Regulates meat, poultry, eggs, and food crossing state boundaries/involves more than 1 state FDA - ANS Food and Drug Administration Regulates all...

Food Safety Manager Exam Final Questions And Answers 2024 The Person In Charge (PIC) is responsible for all of the following except a) training all staff in food safety b) complying with all state and local regulations c) correctly answer questions regarding food safety d) complying with staff's vacation requests - CORRECT ANSWER-d) complying with staff's vacation requests In order to continue working, what should a Food Employee with a minor cut on their hand do? a) Not allowed t...

Which cleaning product is required to stop cross-contact of allergen foods: - ANS Detergent In the three-sink manual ware washing process, the detergent wash water must be ___ or higher: - ANS 110F Ware wash machines that use hot water to sanitize must have a minimum hot water temperature of: - ANS 180F Eggs are inspected by which federal agency: - ANS U.S. Department of Agriculture (USDA) Which of the following is NOT considered as one of the "highly susceptible p...

what is the best type of temperature measuring device used in a refrigerator - ANS air probe Foodborne intoxication is caused by eating foods that contain: - ANS poisons Clean plates are required for each trip to a buffet because - ANS contamination can be prevented Which of these three most common chemical sanitizers is NOT true: - ANS Quats use a minimum water temperature of 60°F 20°C for 7 seconds of contact 1. hot TCS food on the self-service bar was originally placed o...