Ground beef answer 155 - Study guides, Class notes & Summaries

Which unused items may be re-served to another customer? Answer- Prepackaged items such as soup crackers. What is NOT considered a safe way to thaw frozen meat? Answer- Under hot running water. How should a cloth used for wet-wiping be stored? Answer- In a bucket of sanitizing solution. Where should the scoop for the ice machine be stored between uses? Answer- In a protected and designated location. Which symptom must be reported to your regulatory authority when it afflicts a food h...

Certified Dietary Manager (CDM) Exam 2024 with 100%Correct Answers. 1. On what products would you specify Grade A or AA when ordering?: Answer- Both eggs and butter are graded and specifying at least Grade A or AA would be the best quality for most foodservice operations. 2. Endpoint temperature: Answer- Endpoint temperature is the temperature a food reaches at the end of cooking ex.: cooking ground beef to 155 degrees for 15 seconds 3. What does HIPAA protect?: Answer- HIPAA (Health Insu...

Which food must be cooked to a minimum internal temperature of 155 degrees F. (68 C) for 15 seconds? A. Pork roast B. Fish fillets C. Ground beef patties D. Stuffed peppers - ANSWER C. Ground beef patties The first step in cooling a deep pan of rice is to.... A. let the pan sit on the counter for an hour to cool. B. cover the rice tightly with foil. C. place the pan of rice in the walk-in freezer. D. put the rice into shallow pans. - ANSWER D. put the rice into shallow pans. A ...

Food Manager Certification Exam || With Questions & Answers (100% Verified – Rated A+) Food Manager Certification Exam || With Questions & Answers (100% Verified – Rated A+) What are the 4 biological hazards - ANSWER - 1. bacteria 2. viruses 3. parasites 4. fungi bacterial foodborne illnesses account for more than how many percentage of all foodborne related illness - ANSWER - 90% what is the danger zone - ANSWER - 41 degrees F- 135 degrees F The maximum accumulated time that fo...

What is one false statements about food establishment inspections? correct answer: In most jurisdictions, regulatory personnel inspect food establishments two to four times per year From a sanitation standpoint, which of the following criteria should be least important when selecting materials for walls, floors and ceilings? correct answer: Cost Which of the following statement about proper hand washing techniques is false? correct answer: Plastic gloves eliminate the need for constant ...

AAA Food Manager Certification Exam (2024) || With Questions & Answers (Graded A+) AAA Food Manager Certification Exam (2024) || With Questions & Answers (Graded A+) What should you do if an employee has a minor cut? - ANSWER - Wash the wound, use a water resistant bandage and cover the bandage with a single use glove or finger cot Which of the following is an acceptable area for employee handwashing? - ANSWER - Only in designated handwashing areas Which of the following is an acceptab...

NRFSP Culinary 2 Exam Study Guide 2024 temp for poultry -Answer-165 stuffed poultry, fish, meat or pasta -Answer-165 Stuffing containing fish, meat, and poultry -Answer-165 wild game animals -Answer-165 Roast (rare) beef -Answer-145 ground beef/pork -Answer-155 Fish and meat -Answer-145 Unpasteurized shell eggs prepared for immediate service -Answer-145 Unpasteurized shell eggs cooked for late service -Answer-155 Exotic species if game animal -Answer-155 Communicated fish and meat -An...

NRFSP Culinary 2 Exam Study Guide temp for poultry - correct answer 165 stuffed poultry, fish, meat or pasta - correct answer 165 Stuffing containing fish, meat, and poultry - correct answer 165 wild game animals - correct answer 165 Roast (rare) beef - correct answer 145 ground beef/pork - correct answer 155 Fish and meat - correct answer 145 Unpasteurized shell eggs prepared for immediate service - correct answer 145 Unpasteurized shell eggs cooked for late service - c...

Average number of food borne illnesses per year - CORRECT ANSWER-76 million people (1/4 people in the us) Symptoms of foodborne illness - CORRECT ANSWER-cramping in the abdominal area vomiting nausea diarrhea fever dehydration Listeria and Botulism - CORRECT ANSWER-have a greater health effect on pregnant women 2 types of food borne illness - CORRECT ANSWER-Foodborne infection and foodborne intoxication Foodborne Infection - CORRECT ANSWER-an illness caused by a bacteria, virus, o...

Average number of food borne illnesses per year Correct Answer: 76 million people (1/4 people in the us) Symptoms of foodborne illness Correct Answer: cramping in the abdominal area vomiting nausea diarrhea fever dehydration Listeria and Botulism Correct Answer: have a greater health effect on pregnant women 2 types of food borne illness Correct Answer: Foodborne infection and foodborne intoxication 2 Foodborne Infection Correct Answer: an illness caused by a bacteria, virus, or p...