Shift leader test (all solved)

What is the minimum amount of time you should wash your hands? correct answers 20 seconds What is the air temp standard for the walk-in cooler? correct answers 36-41 F What should the Quat sanitizing water for the 3 compartment sink be ? correct answers 200-400ppm Disposable gloves replace the need for frequent hand washing ? correct answers False What is the temp range for the food danger zone? correct answers 41-140 F Onion rings that are out of hold time can be used on a Western? correct answers False What is the minimum internal temp for an Angus Beefsteak patty? correct answers 140 degress F The same pair of tongs can be used for thawed and cooked products ? correct answers False Cross-contamination correct answers Spreading of bacteria from one area to anothwr or from one item to another It is acceptable to store cases of cups or food items on the floor? correct answers False After washing your hands, what method should be used to turn off the water faucet? correct answers Use a paper towel It is acceptable to re-freeze a product once it is thawed? correct answers False What towel procedure is used when cleaning tables and seats in the dining room? correct answers Sanitized towel for table, dry towel on seat After using hand sanitizer, you should allow your hands to air dry? correct answers True How long must produce temper at room temp prior to placing on the cooks line? correct answers 2 hours What method is acceptable to thaw products? correct answers None What is the thaw time for chicken tenders? correct answers 36 hours What is the hold time for sliced tomatoes under refrigeration? correct answers 24 hours A guest should not have to get up from the dining room table unless they are going to the bathroom or leaving ? correct answers True