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The ultimate responsibility for sanitary conditions and the safety of food products served
falls on the - ANSWER chef
The danger of fish toxins is... - ANSWER gaining more widespread attention, as fish
become a larger part of the Americqn diet
Cooper cookware is an example of a potential ... hazard. - ANSWER chemical
Which on the following is the safe way to thaw frozen food? - ANSWER thaw it under
cold running water
To test the internal temperature of food and get a true reading, place the thermometer... -
ANSWER in the center, or thickest part
Food in a steam table should be stirred frequently... - ANSWER so the food does not
fall into the temperature danger zone
Norovirus is estimated to be responsible for 48% of food borne illness outbreaks in the US.
The virus... - ANSWER can be prevented destroyed by heat
Foods prepared from ingredients at room temperature must be cooled to 41 degrees
within... - ANSWER 4 hours
1
, Reheated food must be heated to an internal temperature of... - ANSWER 165 degrees
The commons agents for sanitizing are... - ANSWER heat and chemicals
Food service employees should put on a clean uniform... - ANSWER at the beginning
of every workday, whenever it gets heavily soiled, and when they get to work and not before
Along with the temperature danger zone, HACCP (Hazard Analysis and Critical Control
Points) pays attention to the ... - ANSWER presence of physical hazards
A factor that helps determine the frequency of health inspections at a foodservice
establishment is the ... - ANSWER operation's prior inspection results
Always carry a knife... - ANSWER by your side and pointed downward
If the food in a frying pan catches fire, covering the pan removes which of the following
ingredients necessary for fire? - ANSWER Oxygen
The type of fire extinguisher recommended for commercial foodservice is the Class ...
extinguisher, which is designed to put out vegetable based oil and grease fires. -
ANSWER K
Each of the following is an example of an employee behavior that can help reduce energy
consumption, except turning... - ANSWER on all equipment at the start of the day
The four step PASS technique is a series of steps... - ANSWER for using a fire
extinguisher
Cooks place a damp towel between the cutting board and work table for which of the
following reasons? - ANSWER to keep the board from shifting during knife work
2
The ultimate responsibility for sanitary conditions and the safety of food products served
falls on the - ANSWER chef
The danger of fish toxins is... - ANSWER gaining more widespread attention, as fish
become a larger part of the Americqn diet
Cooper cookware is an example of a potential ... hazard. - ANSWER chemical
Which on the following is the safe way to thaw frozen food? - ANSWER thaw it under
cold running water
To test the internal temperature of food and get a true reading, place the thermometer... -
ANSWER in the center, or thickest part
Food in a steam table should be stirred frequently... - ANSWER so the food does not
fall into the temperature danger zone
Norovirus is estimated to be responsible for 48% of food borne illness outbreaks in the US.
The virus... - ANSWER can be prevented destroyed by heat
Foods prepared from ingredients at room temperature must be cooled to 41 degrees
within... - ANSWER 4 hours
1
, Reheated food must be heated to an internal temperature of... - ANSWER 165 degrees
The commons agents for sanitizing are... - ANSWER heat and chemicals
Food service employees should put on a clean uniform... - ANSWER at the beginning
of every workday, whenever it gets heavily soiled, and when they get to work and not before
Along with the temperature danger zone, HACCP (Hazard Analysis and Critical Control
Points) pays attention to the ... - ANSWER presence of physical hazards
A factor that helps determine the frequency of health inspections at a foodservice
establishment is the ... - ANSWER operation's prior inspection results
Always carry a knife... - ANSWER by your side and pointed downward
If the food in a frying pan catches fire, covering the pan removes which of the following
ingredients necessary for fire? - ANSWER Oxygen
The type of fire extinguisher recommended for commercial foodservice is the Class ...
extinguisher, which is designed to put out vegetable based oil and grease fires. -
ANSWER K
Each of the following is an example of an employee behavior that can help reduce energy
consumption, except turning... - ANSWER on all equipment at the start of the day
The four step PASS technique is a series of steps... - ANSWER for using a fire
extinguisher
Cooks place a damp towel between the cutting board and work table for which of the
following reasons? - ANSWER to keep the board from shifting during knife work
2
