Order of washing dishes Study guides, Class notes & Summaries

"Serv-Safe Food Handler" Exam Questions and Answers 100% Pass The three types of hazards that make food unsafe - Correct Answer ️️ -biological, chemical, and physical Bacteria, viruses, parasites, and fungi that cannot be seen, tasted or smelled are known as - Correct Answer ️️ -Pathogens A food handler spills sanitizer into the fryer and then lets its soak into the grease. What type of hazard is this - Correct Answer ️️ -Chemical A food handler cleans dirty dishes using hot ...

In what order should food be stored/put away? - ANSWER-1) Refrigerated 2) Frozen 3) Dry What does FIFO stand for? - ANSWER-First In First Out Dry goods should be stored within what temperature range? - ANSWER-50ﾟ-70ﾟ Upon delivery, frozen foods must be: - ANSWER-Solid to the touch Cardboard boxes should always be: - ANSWER-Broken down before being thrown in the dumpster How often should the inside of trash containers be washed? - ANSWER-Everyday When is it acceptable to k...

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

eFoodHandlers Test Questions and Answers Already Graded A Select which of the following statements are true about foodborne illness -foodborn illness sends 128,000 people to the hospital each year -foodborne illnesses is caused by biological, chemical, and physical hazards -foodborne illnesses account for 3,000 deaths annually. Select the foods below that make up the 8 most common allergens milk soy eggs wheat peanuts nuts fish shellfish what are the responsibilities that are required of the...

ServSafe 7th Edition Diagnostic Test> 80-question diagnostic test and answer key (all correct updated 2022-2023.) The purpose of a food safety management system is to A) keep all areas of the facility clean and pest-free. B) identify, tag, and repair faulty equipment within the facility. C) prevent foodborne illness by controlling risks and hazards. D) use the correct methods for purchasing and receiving food. A manager's responsibility to actively control risk factors for foodb...

A food handler's duties regarding food safety include all of the following practices EXCEPT: Prevention of food contamination Dispose of food that poses a potential threat to human health Handle, transport, and store food safely Prevention of food contamination Dispose of food that poses a potential threat to human health Handle, transport, and store food safely Periodically test food for illness causing microorganisms - ANSWER-Periodically test food for illness causing microorganisms ...

SNHD- Food Handler Card Exam Prep (Latest 2024/ 2025 Update) Questions and Verified Answers| 100% Correct Q: Which of the following statements is true: A.) A clean container that once held detergent may be used to store most types of foods B.) A brand new bus tub designed to hold dishes may be used to store most types of foods C.) A brand new garbage container may be used to store most types of foods D.) A food-grade container may be used to store most types of foods Answer...

Which of the following behaviors indicates the highest potential for spreading infections among clients? The nurse: 1) disinfects dirty hands with antibacterial soap. 2) allows alcohol-based rub to dry for 10 seconds. 3) washes hands only after leaving each room. 4) uses cold water for medical asepsis. 2. What is the most frequent cause of the spread of infection among institutionalized patients? 1) Airborne microbes from other patients 2) Contact with contaminated equipment 3) Hands of...

Food Safety Manager Exam (2024/ 2025) Questions and Verified Answers| 100% Correct| Grade A Q: Where can food service employees smoke? A. In the food storage and food prep area B. In areas where utensils are stored C. In linen storage areas D. In designated areas Answer: D Q: All of the following practices can help prevent time-temperature abuse EXCEPT: A. Storing milk at 41°F (5°C) B. Holding chicken noodle soup at 120°F (49°C) C. Reheating chili to 165°F (...

IHOP SOP Test Questions Latest Update Graded A+ In what order should food be stored/put away? 1) Refrigerated 2) Frozen 3) Dry What does FIFO stand for? First In First Out Dry goods should be stored within what temperature range? 50゚-70゚ Upon delivery, frozen foods must be: Solid to the touch Cardboard boxes should always be: Broken down before being thrown in the dumpster How often should the inside of trash containers be washed? Everyday When is it acceptable to k...