NFS standards require that food safe equipment be - Answer- smooth and resistant to damage
/how can an operation control bacteria growth - Answer-
... [Show More] limit time and temperature danger zone
organization creates national standards for foodservice equipment - Answer- NSF
acceptable method to cool food quickly - Answer- cut them into smaller pieces
what setting should be posted on dishwashing machines - Answer- water pressure
no concern regarding shelf life - Answer- salt and sugar
Manager ask a cook what temp a burger should be cooked at. cook does not know. Manger identified a - Answer- training need
what prevents a backflow from happening - Answer- double check valve
what measures the temp of liquids - Answer- immersion
highest internal temp for shellfish - Answer- 50f
what needs time and temp control for safety - Answer- refried beans
handwashing stations are only for - Answer- hand washing
A manager wants to do special training for assisstant manager, this is - Answer- active managerial control
when should a food handler be exempt from food service - Answer- if serving a high risk population
what is an example of imminent health hazard - Answer- fire
when prepping multiple types of food, what should be prepped first to min. cross contamination - Answer- ready to eat food
handwashing station sign - Answer- staff must wash hands before returning to work
nonplumbing requirement for handwashing station - Answer- stocked soap dispenser
important guide line for buying gloves - Answer- buy single use gloves only
whose instructions should be follower when installing equipment - Answer- manufacture
what is an obstacle to food safety - Answer- language barrier
primary food contaminants - Answer- biological, chemical and physical
control to prevent bare hand contact with ready to eat food - Answer- tongs
action part of washing hands - Answer- clean under finger nails
what should be rejected when receiving food - Answer- ice cream with ice crystals
appropriate lvl lighting - Answer- using correct light bulbs
floor mounted equipment should be - Answer- 6 inches high
how to store ready to eat food - Answer- in a clean covered food container
customers contracted food borne illness from salad, what illness? - Answer- nontyphoidal salmonella
Joseph is concerned about serving raw food, manager says that it needs - Answer- a statement about the risks of eating these foods
example of active managerial control - Answer- manager monitors how food is prepped for ppl with allergies
food contaminant of cherry pie is - Answer- cherry pit
importance of implementing active managerial control - Answer- identify risks, monitor activities and verification of policy and procedures
what is included in ready to eat - Answer- salad dressing
how to check if microwaved food is cooked - Answer- check temp in two places
Power outage at the mall, you operation is required to - Answer- close until problem is solved
internal temp for refried beans - Answer- 135f
after cleaning and sanitizing, final step - Answer- let air dry
gloves work best when they - Answer- are the correct size
detergents and sanitizers for dishwashers are - Answer- approved by regulatory authority
FDA, procedures are in place to make sure staff are - Answer- reporting illnesses to management [Show Less]