SNHD HEALTH CARD TEST QUESTIONS WITH COMPLETE SOLUTIONS

SNHD HEALTH CARD TEST QUESTIONS WITH COMPLETE SOLUTIONS What is an approved source? a reputable supplier that has been inspected and follows regulations. temperatures for receiving TCS food 135 degrees f(Hot foods) DANGER ZONE! (between 41 F and 135F) 45 degrees f (acceptable to receive eggs, milk and live shell stock at 45 degree F. Proper Labeling and Invoices Food must be identified as to what it is and where it came from. Shellstock Tags Shellfish tags must be kept on file for 90 days. Frozen Foods Reject frozen foods that have ice crystals or liquids in the packages. Signs of Contamination from Pests or Spills Packages should be clean, dry, and intact. Parasite Destruction for Some Fish Fish served undercooked or raw must have documents from the supplier explaining how fish is frozen or raised. Reject foods when.. If it does not meet standards rather than accepting it from the supplier. cross-contamination Cross contamination occurs when germs are moved from one food or surface to another cleaning and sanitizing Make sure equipment is clean and sanitized by washing as often as necessary. When in use, clean and sanitize utensils and equipment every four hours three compartment sink (5 step cleaning process) 1. Prewash 2. Hot soapy water at least 110 degrees 3. Rinse with clean water 4. Approved chemical sanitizer 5. Air dry Utensil storage protocol With handles pointing in the same direction, on a smooth food contact surface, in water that is 41 degrees or below, or under running water that is 135 degrees When cooking TCS foods Cook to required temperatures