on-site
your boss told you to set up a self serve section in the restaurant. what are some policies and things you will do the protect food from contaminates and to ensure the food will stay good.
the policies and protection of the foods i will do will be to make a policy about how long the operation will hold food and when it will be thrown out. and for the protection of food i will install a sneeze guard and covers for the food to ensure protect from contaminants and help maintain food temperatures.
youre getting ready to transport a food delivery what would you do to ensure the good will be properly transported good.
id use insulated, food grade containers to make sure the food is packaged correctly. as well as label food with use by date and time, and reheating and service instructions. and check the internal food temperatures
your sent into the back on your first day on the job and told to sort out the storage in a First in, First out order. What would that order be?
your resturant has had some food in holding for a pickup and you want to ensure the food stays good. how would you do so.
I would check the temperature of the food at least every 4 hours. if the food is not at 41F or lower or 135F or higher i would have to throw it away.
your new to the job and sent to label food in the back how would you label them.
youll have to label them by writing the name of the food. if its a RTC food youll have to mark it if being held longer then 24 hours. and if so youll have to date when the food must be sold eaten or thrown out. the holding time if only seven days if its held in 41F.
your restaurant is open for business and has cold foods out how long and those food be held without temperature control for.
for cold they can be held out for a maximum of 6 hours if it was held at 41F or lower before removing from refrigeration. and it needs to be labeled specifying time it was removed from refrigeration and time it must be thrown out. it also must not go over 70F during service.
you got back into the kitchen after getting everything for your job and now have to store the food. what would the proper way of storing them be
the proper way of storing would be from this order from top to bottom. 1. ready to eat food. 2. seafood. 3. whole cuts of beef and pork. 4. ground meat and ground fish. 5. whole and ground poultry.
your restaurant is open for business and has hot foods out how long and those food be held without temperature control for.
it can be held out for a maximum of 4 hours if it was held at 135F or higher before removing it from temperature control. it also needs a label specifying when it was taken out and when it must be thrown out.
your inspecting stored food to check there was no tampering what would you specifically be looking for.
what id be looking for the any expired, damaged, spoiled, or incorrecly stored food aswell as any food missing a date mark. or ready to eat
TCS foods that has exceeded its date mark. or foods that exceeded time/temperature requirments