Reheating food - Study guides, Class notes & Summaries
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Food Safety Manager Test Questions with All Correct Answers
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Food Safety Manager Test Questions with All Correct Answers 
 
An employee with a fever and headache must be ________ from handling food - Answer-Restricted 
 
If they work with high-risk people then they must be _____ from the poeration - Answer-Exclude 
 
If an employee has symptoms of Diarrhea or Vomiting they must be _______ from the operation and cannot return to work unless they are symptom free for ___ hours or get a written release from a doctor - Answer-Exclude; 24 
 
Purchasing, recei...
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Certified Dietary Manager (CDM) Test Questions And Correct Answers | Updated
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Certified Dietary Manager (CDM) 
Test Questions And Correct 
Answers | Updated 
What is a food intolerance? - ANSWER : A food 
intolerance does NOT involve the immune system 
food intolerance is a metabolic disorder 
What are the 8 common food allergies? - ANSWER : 
milk 
eggs 
wheat 
soy 
peanuts, tree nuts 
fish and shellfish 
What time frames do allergic reactions usually occur? - 
ANSWER : allergic reactions can occur between minutes 
or 2 hours after the ingestion of the allergen. 
s...
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Servsafe Manager 2024 Exam
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Servsafe Manager 2024 Exam 
1.1 What is a foodborne-illness outbreak? 
A. When two or more food handlers contaminate multiple food items 
B. When an operation serves contaminated food to two or more people 
C. When two or more people report the same illness from eating the same food 
D. When the CDC receives information on two or more people with the same illness - Answer ️️ 
-C. When two or more people report the same illness from eating the same food 
1.2 Which is a ready to eat food? 
A. ...
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NDTR Practice Test 1 UPDATED Exam Questions and CORRECT Answers
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NDTR Practice Test 1 UPDATED Exam 
Questions and CORRECT Answers 
What is the process of converting carbohydrates to carbon dioxide, acids, and alcohol by 
yeast or bacteria? - CORRECT ANSWER- Fermentation 
According to the Food Code, what temperature should be reached and maintained for at least 
15 seconds when reheating previously cooked foods? - CORRECT ANSWER- 165 degrees 
Structure/function claims on the label of a dietary supplement might describe how a nutrient - 
CORRECT ANSWER- affe...
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Food Protection Manager Questions and Answers Rated A
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Food Protection Manager Questions and Answers Rated A 
A foodborne outbreak is when you have at least (Blank) people showing similar symptoms from eating the same thing at the same location? 2 
Which of the following is an example of a high risk population? 
A. Young People 
B. The Elderly 
C. Sick People D. All of these D. All of these 
All foods served in the food establishment must be from approved sources such as what? 
A. My home 
B. An unlicensed street vendor 
C. A licensed food distribut...
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Food Safety Manager Questions and Answers Graded A+
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Food Safety Manager Questions and Answers Graded A+ 
A food establishment that packages ROP (reduced oxygen packaged) food should: 
A.Not be without a good vacuum-packer 
B.Be packagedaccording to USDA standards 
C.Create a HACCP D.Have HESSN C 
All vehicles and trucks delivering food products should be checked to ensure that 
:A.Food was not exposed to contamination during shipping 
B.Shipper was local 
C.Vehicle has up-to-date safety features D.Truck was loaded promptly A 
All canned goods mus...
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Texas Food Managers Certification Exam questions with correct answers
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Which of the following occurs with the use of adequate lighting in a food establishment? 
A. It encourages pests to enter 
B. It is more difficult to identify hazards 
C. It makes cleaning and sanitizing easier 
D. It makes cleaning and sanitizing more complicated - ANSWER: C. It makes cleaning and sanitizing easier 
 
What is the proper minimum clearance between the floor and floor-mounted equipment? 
A. 4 inches 
B. 6 inches 
C. 8 inches 
D. 12 inches - ANSWER: B. 6 Inches 
 
What minimum te...
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Food Handlers Learn2serve Test Questions with Complete Answers, Rated A+
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Food safety - the practice of eliminating harmful agents from food, preventing food contamination, and ensuring that food is fit for consumption 
 
Common goals for food safety - -prevent contamination 
- reduce conditions that favor growth/introduction of microorganisms that causes illnesses and spoilage 
-dispose of food that poses a threat to human health 
 
benefits of high standards in food safety - - reduce lawsuits and criminal prosecutions caused by poor standards 
- enable cust...
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Panda Express Questions and Answers
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13 High Violations 
Ans- 1) Hand washing at the appropriate time and hand sink supplies available 
in stores 
2) TCS hot and cold holding; Pre-chilling before TCS products placed in prep 
cooler 
3) Proper reheating temperatures for hot holding 
4) Proper cooling time and temperatures; rice in cooling not left out at room 
temperature > 30 mins 
5) No direct cross-contamination or adulterated food observed; food from an 
approved source 
6) Employee health meets requirements 
7) Temperatu...
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AAA Food manager certification Question and Answers 100% Correct – Latest 2024
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AAA Food manager certification Question and Answers 100% Correct – Latest 2024 
A serious foodborne illness that is commonly transmitted by fecal-oral routes is 
caused by which virus? 
Hepatitus A 
Under ideal conditions bacteria can multiply every? 
20 minutes 
What is the range of temperature for the danger zone? 
41 - 135 Degrees 
Which bacteria is associated with contaminated lunch meats and grows at 
temperatures below 41 degrees Fahrenheit? 
Listeria 
which parasite is associated with...
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