Coving is a - Study guides, Class notes & Summaries

A service sink should be used for - cleaning mops and throwing out waste water. A food handler is slicing roast beef continuously on a slicer for 6 hours. After 4 hours, the roast beef is removed and set aside while the slicer parts are washed, rinsed, and sanitized. The meat is then put back on the slicer to continue slicing. What is the MOST SERIOUS risk of this procedure? - Timetemperature abuse of the roast beef When prepping foods, the only piece of jewelry that may be worn is a - plain...

What must the person in charge of a nursing home do when A food handler has a sore throat and fever? A. Make the food handler wear a medical face mask. B. Allow the food handler to wash dishes. C. Send the food handler home. - C. Send the food handler home Food handlers must wash their hands and exposed portions of their arms prior to which of the following activities? A. Using tobacco products. B. Taking a restroom break. C. Putting on disposable gloves. - C. Putting on disposable gl...

A service sink should be used for cleaning mops and throwing out waste water. A food handler is slicing roast beef continuously on a slicer for 6 hours. After 4 hours, the roast beef is removed and set aside while the slicer parts are washed, rinsed, and sanitized. The meat is then put back on the slicer to continue slicing. What is the MOST SERIOUS risk of this procedure? Time-temperature abuse of the roast beef When prepping foods, the only piece of jewelry that may be worn is ...

first top tip to remember when teaching correct answers Always give your students a reason for doing something No correct answers Is there a set format for a lesson plan? Context for your lesson correct answers this is the background for your lesson and will determine what you are actually going to teach. It should include: who you are teaching, practical info, aims of the lesson, and any anticipated problems and ideas to overcome them. Structure of your lesson correct answers This pa...

ServSafe Exam 2022A service sink should be used for - correct answer cleaning mops and throwing out waste water. A food handler is slicing roast beef continuously on a slicer for 6 hours. After 4 hours, the roast beef is removed and set aside while the slicer parts are washed, rinsed, and sanitized. The meat is then put back on the slicer to continue slicing. What is the MOST SERIOUS risk of this procedure? - correct answer Time-temperature abuse of the roast beef When prepping foods, the ...

What must the person in charge of a nursing home do when A food handler has a sore throat and fever? A. Make the food handler wear a medical face mask. B. Allow the food handler to wash dishes. C. Send the food handler home. - C. Send the food handler home Food handlers must wash their hands and exposed portions of their arms prior to which of the following activities? A. Using tobacco products. B. Taking a restroom break. C. Putting on disposable gloves. - C. Putting on disposa...

What must the person in charge of a nursing home do when A food handler has a sore throat and fever? A. Make the food handler wear a medical face mask. B. Allow the food handler to wash dishes. C. Send the food handler home. - Answer C. Send the food handler home Food handlers must wash their hands and exposed portions of their arms prior to which of the following activities? A. Using tobacco products. B. Taking a restroom break. C. Putting on disposable gloves. - Answer C. Putting on...

Which unused items may be re-served to another customer? - correct answer Prepackaged items such as soup crackers. What is NOT considered a safe way to thaw frozen meat? - correct answer Under hot running water. How should a cloth used for wet-wiping be stored? - correct answer In a bucket of sanitizing solution. Where should the scoop for the ice ...

ServSafe Food Manager Practice Exam With Complete Solutions I. Floor coving is used to a) Reduce sharp corners on hard-to-clean floors b) Eliminate the risk of slips and falls c) Increase the resiliency of hard surface flooring d) Improve noise reduction capabilities II. Tuna salad in a cooler must be held at or below an internal temperature of a) 32F b) 41F c) 45F d) 70F III. Which is a TCS Food a) Packets of mayonnaise b) Alfalfa sprouts c) Canned tomatoes d) Iced tea IV. To ...

How can an operation control the growth of bacteria? - Limit the time food spends in the temperature danger zone The reason for legs on a floor-mounted dishwashing machine is to - make it easy to clean around Coving is a - sealed curved edge between a floor and the wall. Your supplier tags packages that contain TCS foods with a TTI before delivering them to your operation. The reason that the supplier this is to - determine if the food was time temperature abused at any time...