4 methods to thawing food - Study guides, Class notes & Summaries

Perishable foods should not be left at room temperature for more than Correct Answer: Four hours A package of opened hot dogs should only be used for no more than which amount of days? Correct Answer: 1 week If a kitchen worker comes into work with dirty fingernails, unkempt hair, and smells of body odor, the correct action is: Correct Answer: Send the employee home Potentially hazardous foods must be cooled from 135°F to 70°F in two hours and from 70°F to 41°F in how many hours?...

What are the risk factors for foodborne illness? Poor personal hygiene Food from unsafe sources Improper cooking and handling methods Improper holding, time, and temperature Food contamination All of the above All of the above What is the proper uniform? Hair restraint Neat and clean clothes Covered wounds No wrist jewelry Plain rings Short and clean nails All of the above all of the above What are the three types of food hazards? Biological Chemical Physical All...

eFoodHandlers Test Questions and Answers Already Graded A Select which of the following statements are true about foodborne illness -foodborn illness sends 128,000 people to the hospital each year -foodborne illnesses is caused by biological, chemical, and physical hazards -foodborne illnesses account for 3,000 deaths annually. Select the foods below that make up the 8 most common allergens milk soy eggs wheat peanuts nuts fish shellfish what are the responsibilities that are required of the...

DCF Exam: Health, Safety, and Nutrition (2024 / 2025 New!!) | Questions and Verified Answers | 100% Score 1. True or False: For both diarrhea and vomiting, stop the child's normal diet and give electrolytes ~ Answer: True 2. Hib is an infection that can lead to other conditions which can cause secondary infections in many area of the body including: ~ Answer: Meningitis, pneumonia, epiglottis infection 3. True or False: Hepatitis B and C are diseases of the liver ~ Answer: True 4. Conjunctiviti...

Food Manager Certification Study Guide Questions with All Correct Answers What is the 2 stage cooling process - Answer-the first stage is to cool the food from 135 degrees to 70 degrees within 2 hours. the second stage is to cool the food from 70 to 41 degrees with an additional 4 hours. you are allowed a maximum of 6 hours but the full 6 hours is not needed each time to cool foods. 4 methods to thawing food - Answer-crow. cooking process, refrigeration, oven (microwave), and water (running...

SNHD Food Handler Test Questions and Answers Rated A+ Reject food with the following characteristics: -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 FA...

2024 CALIFORNIA FOOD HANDLERS ACTUAL 300 EXAM QUESTIONS AND CORRECT ANSWERS/ CALIFORNIA EFOOD HANDLERS CERTIFICATION TEST QUESTIONS WITH 100% CORRECT ANSWERS (GUARANTEED PASS!!) NEWEST 2024 A food worker cooks scrambled eggs that will be served immediately. What is the minimum internal temperature that the eggs must reach during cooking? - ANSWER-145°F (63°C) Ready-to-eat foods are foods served without additional washing or cooking to remove germs. Which of these is NOT an example ...

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 Test 100% Correct Reject 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 F...

Licensed Applicators - ANSWER-Pesticides are harmful substances that must only be handled by _________________, and only when food is carefully protected. Ready to Eat - ANSWER-A food item that does not need to be cooked or has already been cooked and ready to served. Never - ANSWER-Foods obtained from unsafe sources are _____________ appropriate to serve to customers. Washing your hands - ANSWER-What is the most important personal hygiene practice? Returned or thrown away - ANSWER-P...