chapter 5
the purpose of color-coded equipment
what is helps keep equipment separate
the item should be rejected
what is live bag of organic cookies in torn packaging
the storage order in a cooler is based on
what is internal cooking temperature for each food?
The method is a safe way thaw food
what is part of the cooking process
the food is being temperature abused when it
what is held at the wrong temperature
the food item that is received with an expired use-by date should be
what is rejected
the best practice for storing flour
what is check packaging for pest damage before using
the required minimum internal cooking temperature for seafood
what is 145 f or higher for 15 seconds
the pathogens grow most rapidly at temperature between
what is 70f and 125f
the fish that will be farm-raised must meet the standards of agency
what is FDA
The best practice for handling canned food in storage
what is wipe the tops of cans with a sanitized cloth before opening
The food that has become unsafe should be thrown out unless
what is can be safely reconditioned
the food must be thrown out after remaining in the temperature danger zone
what is 4 hour
the food handler notices that a shipment of fresh meat appears to be dry which should be done with the meat
what is reject the meat
any item not stored in its original container must be
what is labeled
The maximum cooling time for TCS food
what is 6 hour
the action can help prevent time-temperature abuse
what is regularly recording temperatures
The inspection stamp on meat indicate
what is product has met standards
the original container not been stored with label of food must be
what is food common name
When preparing protein salads, such as tuna or egg salad, never use leftover TCS ingredients that have been held longer than
what is 7 day