Order of washing dishes Study guides, Class notes & Summaries

NRFSP Exam study Questions with Verified Answers Latest Updated 2024/2025 Graded A+. A detergent must remove soil German The most popular type of cockroach The sandwiches are held at 41F or lower while serving A group is prepping sandwiches made with ham, turkey, chicken salad, lettuce, tomato, and mayo. The MOST important component that should be checked for food safety is Salmonella enteritidis Bacteria that can cause a foodborne infection are Biological hazard The presence of growth of...

Servsafe Food Handler Examination Questions and Answers 100% Correct 1. It is important to cover food when storing it in order to a. seal in the flavor b. decrease discoloration c. prevent cross-contamination d. keep temperature consistent - Correct Answer ️️ -c. prevent cross contamination 2. A food handler has finished slicing raw pork. Before chopping lettuce, the food- contact surface should be a. brushed and wiped b. wiped and rinsed c. rinsed and cleansed d. cleaned and san...

Food Safety Already Graded A+ Bacteria is likely to grow quickly in PHF with water activity of 0.85 or higher. ️True For PHF with high water activity, cold holding temperatures should be maintained at 41 degrees or less. ️True Bacteria grow best in warm, dry food. ️False Bacteria grow best in PHF foods such as deli turkey meat and cheeses. ️True When receiving a delivery what should be stored first? ️Eggs, milk, and butter For food safety purpose, at what temperature shou...

California eFoodHandlers Test Answers 2022/2023. How long can foods safely remain in the Danger Zone during preparation? Refrigerated chili needs to be reheated quickly and to the proper temperature before hot holding. Which is the correct way to reheat potentially hazardous food? A handwashing sink can be used for food preparation as along as the sink is cleaned after each use Who is the 'Person in Charge' or PIC What should a food worker do if they are sick? What describes the pro...

The three types of hazards that make food unsafe - biological, chemical, and physical Bacteria, viruses, parasites, and fungi that cannot be seen, tasted or smelled are known as - Pathogens A food handler spills sanitizer into the fryer and then lets its soak into the grease. What type of hazard is this - Chemical A food handler cleans dirty dishes using hot water and then puts them away with the rest of the clean dishes. This is an example of - poor cleaning and sanitizing A food handler...

NRFSP Exam Study #3 A detergent must - correct answer remove soil German - correct answer The most popular type of cockroach The sandwiches are held at 41F or lower while serving - correct answer A group is prepping sandwiches made with ham, turkey, chicken salad, lettuce, tomato, and mayo. The MOST important component that should be checked for food safety is Salmonella enteritidis - correct answer Bacteria that can cause a foodborne infection are Biological hazard - correct answer...

Order of Washing dishes: - correct answer -Wash, rinse, sanitize What will help get the red stain out of a cashmere shirt? - correct answer -Alkaline Fat measuring method - correct answer -Electrical current Intangible Resources - correct answer -Cannot be touched - integrity, confidence, literacy Human Resources - correct answer -Skills, talents, and abilities that people possess Tangible Resources - correct answer -Real, touchable, concrete, able to appraised - jewelry, land, ho...

The six conditions pathogens need to grow - Answer-Food, Acidity, Temperature, Time, Oxygen, Moisture What should be used to dry your hands after washing them? - Answer-Single-use paper towel Using bottom to top shelving order and storing foods in proper food containers is a way to prevent - Answer-Cross-contamination At what internal temperature should raw meat, poultry, and seafood be stored? - Answer-41°F and below What is the temperature range of the temperature danger zone? - Answer-...

The three types of hazards that make food unsafe - biological, chemical, and physical Bacteria, viruses, parasites, and fungi that cannot be seen, tasted or smelled are known as - Pathogens A food handler spills sanitizer into the fryer and then lets its soak into the grease. What type of hazard is this - Chemical A food handler cleans dirty dishes using hot water and then puts them away with the rest of the clean dishes. This is an example of - poor cleaning and sanitizing A food handler...

Cold, cooked food that needs to be reheated for hot holding must be heated to _____°F for 15 seconds within 2 hours, before being put onto the steam table to be held at 135°F. - correct answer 165 degrees Which of these is NOT one of the 8 most common Food Allergens? - correct answer Mustard Prevent cross-contamination by using one ________________ for fresh produce and a separate one for raw meat, poultry and seafood. - correct answer cutting board Which of these will NOT preve...