USCG HS SWE Exam Solved 100% Correct!!

milk temperature upon delivery - 45 degrees Temperature for Potentially hazardous food - Stored at 41 or bellow or above 140. Frozen at 0 or bellow How to clean green vegetables - 15min in 100 ppm of chlorine solution or 30 min in 50ppm and rinse well. How long can you keep prepared food in between 140-41 degrees? - 4 hours is served food considered a leftover? - no How far does trash need to be placed from entrance of the food facility? - At least 100 ft away What are the exceptions for Swellers and springers in cans? - Coffee and molasses Inspection report form? - cg 5145 Annual training for food serving personnel? - 6 hours refresher training Time frame for food intoxication - 1-6 hrs Time frame for Food infection? - 6-24 hrs Ranges for hazardous noise - 85dba+ for continuous noise and 140dba for impact noiseWhen's double hearing required? - 104dba+ History and report of OMSEP examination - CG-5447