When transporting food off-site How should information such as used by date and Communications to offsite staff?
ServSafe Chapter 7 – obj. 4.04
| A | B |
|---|---|
| When transporting food off-site, how should information such as a use-by date and time be communicated to the off-site staff? | Labels on food |
| What rule for serving bread should food handlers practice? | Do not re-serve uneaten bread |
What is the food and Drug Administration requirement for an off-site career who will be serving food without temperature controls?
What are the requirements for holding hot food without temp control? Hold food at 135°F or higher prior to removing from temp control, label food with the time you must throw it out, and sell, serve or toss food within 4 hours.
Which procedure would help protect food from contamination by food handlers and customers?
Prevent contamination when serving food:
- Use separate utensils for each food.
- Clean and sanitize utensils after each task.
- At minimum, clean and sanitize them at least. once every four hours.
What is the first thing a person in charge should do when someone arrives at the food service?
What is the first thing a person in charge should do when someone arrives at the foodservice operation and says they are there to conduct an inspection of the operation? Ask for identification.
What is the correct order of tasks for washing dishes in a three?
Wash in Order Wash dishes in this order: crystal, glassware, clear glass plates, other plates, flatware, serving ware, the greasiest serving dishes, then pots and pans. Drain the dishwater tub and start again as needed.
What is the correct order of steps for washing dishes in a three compartment sink?
The correct order of a three-compartment sink is Wash – Rinse – Sanitize. Scrape or rinse away any leftover food on the dishes. In the first sink, scrub all surfaces of the dishes in warm, soapy water. In the second sink, rinse the dishes you have cleaned in clear water.
Who is responsible for food safety in the workplace?
The business owner, or whoever they ask to be responsible for food safety management, must have had suitable training to do so. Plus, any member of staff who handles food, and is responsible for food safety in any way, must be trained in food hygiene and safety, including allergens, before they start work.
What should staff do when receiving a delivery of food?
What should staff do when receiving a delivery of food and supplies Visually inspect all food items How should staff make sure that chemical sanitizer being used on a food-prep surface is at the correct strength
Which is the best way to reheat food?
use a microwave, oven or stove top to rapidly reheat it to at least 60°C. don’t heat food using bain maries, pie warmers or other equipment designed only to hold food hot – this is likely to take too long or not heat the food enough to keep it safe.
Where should a food handler wash his or her hands after Prepping food?
Where should a food handler wash his or her hands after prepping food Designated sink for handwashing When should a food handler with a sore throat and fever be excluded from the operation When the customers served are primarily a high-risk population A food handler comes to work with kiarrhea. What should the manager tell the food handler to do
Why are food temperatures taken in two different locations?
Why should food temperatures be taken in two different locations Temperature may vary in the food A food handler is prepping a seafood dish on April 4, using shrimp and scallops. The shrimp has a use-by date of April 8, and the scallops have a use-by date of April 10. What is the use-by date for the seafood dish April 8
What should an operation do before transporting food off-site?
When transporting food off-site, how should information such as a use-by date and time be communicated to the off-site staff? What must an operation do before packaging fresh juice on-site for later sale? The temperature of clam chowder is checked during holding. According to the operation’s policy, the chowder must be thrown out.
What happens if you reheat a potentially hazardous food?
Cooling and Reheating Potentially Hazardous foods is also available a PDF in English and Spanish. Improper cooling and reheating are major causes of foodborne illness.
What are the temperature requirements for food handling?
Cold-holding: Cold food must be maintained cold at 41ºF or less at all times. This includes refrigeration, salad bars, and during transport. Hot-holding: Hot food must be maintained hot at 135ºF or more at all times. This includes steam tables, stove tops, heating cabinets, and during transport.
Which is the danger zone for food handling?
Proper temperature controls and food handling practices are extremely important to prevent the growth of bacteria in potentially hazardous foods. The “Danger Zone” is the temperature range between 41ºF and 135ºF. Bacteria grow very rapidly in the Danger Zone. For this reason]
