Temp for sanitizer - Study guides, Class notes & Summaries

NRFSP Safety Manager Exam Questions With Answers Latest Updated 2024/2025 Graded A+ (100% Correct) # of people it takes to be an outbreak - correct answer 2 Temp all reheated food needs to be cooked to - correct answer 165 Fo Tabletop equipment need to be on legs at least --- inches off the table - correct answer 4 Inches Surfaces that are in constant use should be cleaned and sanitized at least every ---- hours - correct answer 4 Hours Temp that cooked fruits and veggies need to be cooked ...

Oregon Tattoo Exam Questions With Verified Answers After how many years does a tattoo license expire? - ANSWER 3 years To maintain licensure a license holder must complete a minimum of ___ hours of continuing education - ANSWER 5 course and 5 self study (8 hours may carry over from a previous year) A temporary tattoo license may be renewed ___ times a year - ANSWER Two How long is a temporary license good for? - ANSWER 30 days How long do you need to request a temp tattoo license ...

Oregon Tattoo Exam Questions With Verified Answers After how many years does a tattoo license expire? - ANSWER 3 years To maintain licensure a license holder must complete a minimum of ___ hours of continuing education - ANSWER 5 course and 5 self study (8 hours may carry over from a previous year) A temporary tattoo license may be renewed ___ times a year - ANSWER Two How long is a temporary license good for? - ANSWER 30 days How long do you need to request a temp tattoo license ...

1. What is the definition of this Critical Control Point (CCP) symbol? [THERMOMETER] - ANSWER-b. Item must be cooked to, reheated to, or held at the specified temperature to meet food safety critical control point requirements 2. What is the definition of this Critical Control Point (CCP) symbol? [EGG] - ANSWER-a. Use only pasteurized eggs 3. The definition of this Critical Control Point (CCP) symbol is to label all products prepared for use and held in storage with only the following ...

Which actions prevent a sanitizer from working well? (select all that apply) Answer: Making the sanitizer temperature too high Putting extra sanitizer in the solution Rinsing off the sanitizer What must be included on the label for food prepared in-house? Answer: Name of food; use-by date Which practices are unsafe? Answer: Wearing a dirty chef coat Wearing nail polish Wearing a watch Taking off your apron in the restroom Working in the dishwashing area without a hat or a hairnet ...

List the 7 steps that are required to wash your hands correctly - Answer-1. Wet hands with hot water 2. Apply antibacterial soap 3. Lather for 20 seconds 4. Rinse soap from hands 5. Dry hands with paper towel 6. Use the paper towel to turn off the water 7. Apply sanitizer to hands and air dry What temperature does beef, chicken, and steak need to be out of the rethermalizer? - Answer-165 What positions can wear Taco Bell approved jackets, beanies, and gloves? - Answer-Only the drive thr...

Approved source Where food that is sold or given away to the public is made. Approved sources are regulated by the government and inspected for food safety. Bacteria Germs that Are found on and on food that can make you sick. Contamination When something dangerous gets into food. Cross- contamination When germs are transferred from a food or surface to another food. Foodborne illness When someone eats sick from something that they ate or drank. Pathogens Bacteria, viruses, and protoz...

servsafe manager Exam 7th edition (Answered) Complete Solution 100% foodborne illness -a disease transmitted to people by food -2 people or more -investigation is conducted by state and local regulatory authorities -lab analyses A foodborne illness is a disease transmitted to people through food? True What is the usual cause of unsafe food? contamination (presence of harmful substances in food) common risk factor? -purchasing food from unsafe sources -failing to cook food correctly...

Food Handler Card Questions and Answers Already Passed What makes people sick from food Physical-objects found in food, biological-germs, chemical-poisonous substance 4 causes of food Bourne illness bacteria-grows in food, moisture, and temperature, viruses- spread not by washing food, parasites- tiny bugs living in fish meat, killed at intense cold or heat chemicals- cause food borne illness Major food allergies milk, eggs, fish, crustacean/ shellfish, soybeans, tree nuts, whe...

ServSafe Manager Exam 2024 what should you do when taking a food order from customers who have concerns about food allergies - CORRECT ANSWER-Describe each menu item to the customer who ask, including any "secret" ingredients What temperature should the water be for manual dishwashing? - CORRECT ANSWER-Must be at least 110 F A food handler just finished storing a dry food delivery, which step was done correctly? - CORRECT ANSWER-Stored food away from the wall What should be done with f...