SNHD HEALTH TEST with 100% correct answers graded A+

SNHD HEALTH TEST with 100% correct answers graded A+ What is an approved source? -Correct Answer-a reputable supplier that has been inspected and follows regulations. temperatures for receiving TCS food -Correct Answer-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 -Correct Answer-Food must be identified as to what it is and where it came from. Shellstock Tags -Correct Answer-Shellfish tags must be kept on file for 90 days. Frozen Foods -Correct Answer-Reject frozen foods that have ice crystals or liquids in the packages. Signs of Contamination from Pests or Spills -Correct Answer-Packages should be clean, dry, and intact. Parasite Destruction for Some Fish -Correct Answer-Fish served undercooked or raw must have documents from the supplier explaining how fish is frozen or raised. Reject foods when.. -Correct Answer-If it does not meet standards rather than accepting it from the supplier. cross-contamination -Correct Answer-Cross contamination occurs when germs are moved from one food or surface to another cleaning and sanitizing -Correct Answer-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) -Correct Answer-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 -Correct Answer-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 -Correct Answer-Cook to required temperatures to reduce the amount of germs to safe levels Raw TCS foods can only -Correct Answer-Be under cooked if the customer orders it that way and there is a consumer advisory on the menu Cooling methods -Correct Answer-Keep foods between 135 degrees to 70 degrees in two hours and 70 degrees to 41 degrees in next 4 hours, but not to exceed 6 hours total Steps for proper calibration of stem thermometer -Correct Answer-1. completely fill a container with ice 2. add clean water but ice should not float 3. Immerse thermometer 4. Stir well 5. Allow 30 seconds before adjusting to 32 degrees When should you wash your hands? -Correct Answer-entering kitchen, after touching your face, hair or skin, after handling raw animal products, and after handling anything dirty How to prepare ready-to-eat foods? -Correct Answer-Use a physical barrier to prevent contamination from germs that have the potential to cause food borne illness What are the 5 big food borne illnesses? Send Sick Employees Home Now -Correct Answer-Salmonella, Shigella, E. Coli, Hepatitis A, Norovirus If you were diagnosed with any food borne illness you cannot work again until.. -Correct Answer-Symptom free for 24 hours without the use of medicine Uniforms must be -Correct Answer-Neat, clean, wounds covered, plain band ring, no wrist jewelry, proper hair restraint, short and clean nails Proper food storage should.. -Correct Answer-Store and prepare foods to protect them from cross contamination Cooked and ready t