SNHD: Food Handler Card| latest

SNHD: Food Handler Card| latest Which of the following best indicates the presence of mice? - Gnaw marks on food containers Which step in food preparation reduces the number of germs in food to a safe level? - Cooking food to the proper temperature Food held at cold temperatures must be kept at this temperature or below. - 41 °F Which disease is transmitted by food? - Hepatitis A Customer's can order rare steak if: - There is a consumer advisory notice on the menu Foods held at hot temperatures must be kept at this temperature or higher. - 135 °F Germs that cause foodborne illness are most easily spread by: - Unwashed hands You reheat food in: - 165°F You cook poultry (chicken, duck, turkey) in: - 165°F You cook tenderized/injected and ground meats in: - 155°F You cook raw shell eggs for hot holding in: - 155°F You cook whole muscle meat in: - 145°F You cook Fish and seafood at - 145°F You cook Raw shell eggs for immediate service at - 145°F Fruits, vegetables, and grains cooked for hot holding - 135°F Reheat of manufactured TCS foods within two hours - 135°F Hot holding - 135°F Danger zone - between 41°F and 135 °F Cold holding - 41 °F Frozen food must be maintained frozen solid - 41 °F When reheating, how much should you reheat it for two hours> - 135°F to 70°F After reheating for two hours, how much do you reheat it again for four hours? - 70°F to 41°F What happens when it takes a long time for food to cool down? - It can put it in the danger zone for too long. What are some ways you can cool food? - - ice bath