Tcs foods - Study guides, Class notes & Summaries

SNHD Food Handlers training practice guide what does Poor Personal Hygiene include? - correct answer • Improper hand washing • Bare hand contact with ready-to-eat (RTE) foods • Food handlers working while ill with the following symptoms: vomiting, diarrhea, sore throat with a fever, infected cuts on the hands, and jaundice Food from Unsafe Sources include: - correct answer • Food from an unapproved source and/or prepared in unpermitted locations • Receiving adulterated food...

meals are prepared from scratch and served in some facility Ans: conventional menu items are prepared and then chilled or frozen for later use Ans: ready-prepared menu items require little preparation. most are ready to serve or ready to heat Ans: assembly/serve food is prepared in central kitchen and then transported to satellite kitchens for service Ans: commissary TCS foods: meat, poultry, seafood, milk, eggs, cut __________ __________, cut ____________, melon, raw seed sprouts, coo...

Nevada Food Handlers Card Questions and Answers Rated A+ FOODBORNE ILNESS RISK FACTORS 1.Poor Personal Hygiene •Improper hand washing • Bare hand contact with ready-to-eat (RTE) foods • Food handlers working while ill with the following symptoms: vomiting, diarrhea, sore throat with a fever, infected cuts on the hands, and jaundice FOODBORNE ILNESS RISK FACTORS 2.Food from unsafe sources • Food from an unapproved source and/or prepared in unpermitted locations • Rece...

How long is a Suffolk County Food Service Permit valid for? - 1 year Who does the Food Manager's certificate belong to? - The individual completing the class Where must the Food Manager's certificate be posted? - Somewhere visible to your patrons How long is the Suffolk County Limited Food Manager's Certificate valid for? - 3 years The Danger Zone refers to temperatures between...? - 41 F- 140 F TCS Foods must be held under mechanical refrigeration at or below what temperature? - 41 F W...

what should you do when taking a food order from customers who have concerns about food allergies Describe each menu item to the customer who ask, including any "secret" ingredients What temperature should the water be for manual dishwashing? Must be at least 110 F A food handler just finished storing a dry food delivery, which step was done correctly? Stored food away from the wall What should be done with food that has been handled by a food handler who has been restr...

How long is a Suffolk County Food Service Permit valid for? - 1 Year Who does the Food Manager's certificate belong to? - The individual completing the class Where must the Food Manager's certificate be posted? - Visible to your patrons How long is the Suffolk County Limited Food Manager's Certificate valid for? - 3 years A restaurant can deny access to an inspector if the store is very busy and the owner is not present - False Only one shift at the food establishment must be covered by...

SERVSAFE EXAM LATEST 2023 - 2024 - All 100 % Correct ; Graded A Which cleaner is best for removing baked-on grease? Answer: detergent Signs of Rodent Infestation Answer: - gnaw marks - shiny black droppings - dirt tracks - nests thaw food in Answer: microwave or as part of cooking process Maximum registering thermometer Answer: indicates the highest temp reached during use and is used where temp readings cannot be continuously observed checks final rinse temp of dishwa...

SNHD Food Handler TestReject food with the following characteristics: - correct answer -Cans that are swollen, expanded or dented -Cardboard boxes with watermarks with evidence of thawing frozen food -Frozen foods with water crystals showing evidence of thawing and refreezing food -Any spoil food ( moldy cheese, bread or sour milk - Any expired food products and products without labels -.Food or Packaging with signs of pests, holes and rust FOOD-BORNE ILLNESS RISK FACTORS - correct ans...

SNHD Food Handler Safety Training card test- Poor personal hygiene - Food from unsafe sources - Improper cooking temperatures/methods - Improper holding, time and temperature - Food contamination - correct answer Foodborne illness risk factors What are the three food hazards? - correct answer Biological, chemical, physical Microorganisms that can cause foodborne illness Ex. Bacteria, viruses, parasites, and fungi - correct answer biological Chemicals not meant to be consumed ...

The preservation technique that attempts to remove moisture is: - ANSWER-Dehydration Before you prepare a new raw animal food on a cutting board, you must - ANSWER-clean, rinse and sanitize High standards for food safety will improve the quality of food served. It will also improve tips, bring repeat customers, and - ANSWER-reduce the chance for lawsuits It is a good idea to learn about a food supplier's warehouse practices. The best way to gather the information is to - ANSWER-visit a...