Danger zone hot zone - Study guides, Class notes & Summaries
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ABSA 4b Questions And Answers With Verified Study Solutions
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Warm Air Heating System Equipment 
In a warm air heating system the cold air return registers 
are located 
a) in exterior walls 
b) in interior locations 
c) under windows 
d) in floors 
e) in ceilings - Answer-B 
The major disadvantage of an electric resistance coil furnace 
for warm air heating is 
a) the high cost of electricity 
b) the danger from electric shock 
c) the high cost of maintenance 
d) the large size of the furnace 
e) the location of electrical wiring - Answer-A 
Lowboy furnac...
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California eFoodHandlers Test Answers
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California eFoodHandlers Test Answers 
 
 
How long can foods safely remain in the Danger Zone during preparation? - ANSWER 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? - ANSWER Reheat to 165F or hotter within 2 hours 
 
 
 
A handwashing sink can be used for food preparation as along as the sink is ...
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Food Safety Temps Questions and Answers
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What is the temp danger zone? 
Ans- 41 F to 135 F 
Max cold food temp: 
all precut vegetables (tomatoes, lettuce, spinach, and precut melons 
Ans- 41 F for 15 secons 
Max temp for fresh, frozen, or canned fruits/veggies or cooked grains and 
legumes held on a steam table or hot box 
Ans- 135 F for 15 seconds 
Max temp for commercially prepared & packaged ready-to-eat food 
Ans- 135 F for 15 seconds 
Minimum hot holding temp 
Ans- 135 F for 15 seconds 
Beef, pork, lamb & veal roasts 
Ans- 145 F ...
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ABSA 4B EXAM QUESTIONS AND ANSWERS
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In a warm air heating system the cold air return registers 
are located 
a) in exterior walls 
b) in interior locations 
c) under windows 
d) in floors 
e) in ceilings - Answer-B 
 
The major disadvantage of an electric resistance coil furnace 
for warm air heating is 
a) the high cost of electricity 
b) the danger from electric shock 
c) the high cost of maintenance 
d) the large size of the furnace 
e) the location of electrical wiring - Answer-A 
 
Lowboy furnaces are just over 
a) 1.0 m in h...
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EFMB STUDY GUIDE EXAM 2024
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Procedures that are used to change the chemical, physical, or microbiological quality of water -answer- Water Treatment 
 
A process of killing infectious agents outside the body by direct exposure to chemical or physical agents. -answer- Disinfection 
 
A water treatment process that uses chlorine or a chlorine compound. -answer- Disinfection 
 
A total contact time of at least ____ minutes is required for satisfactory water disinfection. -answer- 30 minutes 
 
____ and _______ will cause chlor...
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Final Exam Culinary Arts Questions and Answers | 100% Correct Answer | Grade A+
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cross contamination 
Ans: passing bacteria from one surface or food item to another 
food borne illness 
Ans: illness caused by contaminated or spoiled food 
danger zone 
Ans: the temperature range where bacteria can grow in foods; 41-135 degrees F 
165 degrees F 
Ans: temperature at which reheated food and all poultry must reach for safe eating 
40 degrees F 
Ans: cold storage of foods must be 40 degrees or below 
0 degrees F 
Ans: proper freezer temperature 
Sharp knives 
Ans: The most safe fo...
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TECC QUIZ with Complete Solutions Already Graded A+
- Exam (elaborations) • 8 pages • 2023
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1. A _ is a dangerous location where anyone present is at risk of harm. 
a. Hot zone 
b. Cold zone 
c. Warm zone 
d. End zone - ️️1. A. Hot zone 
2. What can cause cardiac arrest to a casualty? 
a. Bleeding out 
b. Tension pneumothorax 
c. Blocked airways 
d. All of the above - ️️2. D. All of the above 
3. A _ is the area around the hot zone where it is unlikely (not impossible) that danger 
still exists. 
a. Hot zone 
b. Cold zone 
c. Warm zone 
d. End zone - ️️3. C. Warm zone 
4. T...
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2024 IHOP BOH SOP Study Guide Questions and Answers | 100% Correct Answer | Grade A+
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What is the maximum temperature for food quality? 
Ans: 165 
Labels for prepared products must contain the following 4 pieces of information: 
Ans: 1. Product name 
2. Preparer's initials 
3. Prep date & Time 
4. Expiration date & time 
What is the Temperature Danger Zone 
Ans: Between 41 and 140 degrees 
What is the preferred method for thawing food? 
Ans: In a refrigerator between 33 and 41 degrees 
What is it called when microorganisms are transferred from one surface to another? 
Ans: Cros...
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Food Handler's Lesson 4: The Danger Zone || All Answers Are Correct 100%.
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Batch cooking correct answers 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 correct answers 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 correct answers Place the tightly wrapped fr...
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TECC QUIZ with Complete Solutions Already Graded A+
- Exam (elaborations) • 8 pages • 2024
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1. A _ is a dangerous location where anyone present is at risk of harm. 
a. Hot zone 
b. Cold zone 
c. Warm zone 
d. End zone - ️️1. A. Hot zone 
2. What can cause cardiac arrest to a casualty? 
a. Bleeding out 
b. Tension pneumothorax 
c. Blocked airways 
d. All of the above - ️️2. D. All of the above 
3. A _ is the area around the hot zone where it is unlikely (not impossible) that danger 
still exists. 
a. Hot zone 
b. Cold zone 
c. Warm zone 
d. End zone - ️️3. C. Warm zone 
4. T...
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